boy scout campfire bars

By sanmo_babe

Ingredients

• 3 Cups Graham Cracker Crumbs
• 1/3 Cup Granulated Sugar
• 3/4 Cup Butter, Melted
• 1 lb Semi-Sweet Chocolate
• 4 Cups Mini Marshmellows

Preparation

Step 1

Preheat the oven to 350ºF. Line a 13x9x2 oven proof baking dish with aluminum foil horizontally and vertically. Make sure to leave some overhang. Spray the foil with non-stick cooking spray with flour (or you can grease and flour the old-fashioned way). Set aside.

In the bowl of a Cuisinart, combine graham cracker crumbs and sugar. Pulse a few times to combine. While the Cuisinart is on, slowly drizzle the melted butter into the bowl through the FeedTube. Keep the food processor on until the ingredients are combined. Scrape out of the crumb mixture with a spatula and press the mixture into the bottom of the baking dish. Bake the crust for 12 minutes or until golden. Remove dish from heat. Set aside to cool.

In a metal bowl set over a saucepan of lightly simmering water, melt the chocolate. Stir often so as not to burn. Remove the bowl from heat and cool until chocolate is liquid enough to pour but not scorching hot.

Shimmy half the mini marshmallows over the cooled graham cracker crust. Pour the chocolate over the marshmallows. Shimmy the other half of the marshmallows over the chocolate. Stretch plastic wrap over the baking dish. Use your hands (use oven mitts if the chocolate is too hot) to gently push the marshmallows down into the chocolate.

Refrigerate immediately for one hour to overnight. Lift the foil from the pan and set the s’mores on a cutting bored. Peel away foil and cut the squares into rectangles. Bring the s’mores to room temperature to serve OR place bars on an ovenproof dish and broil 2 inches from heat for 30 seconds to toast marshmallows and soften chocolate. Cool and serve.

optional:
Add caramel. While chocolate is melting, sprinkle a cup of Kraft Caramel bites (small pre-cut slices) on top of the pre-baked graham cracker crust. Then add marshmallows and proceed as directed above.