Good Bread Good Meat Good God Let's Eat : S’mores Bars

Wednesday, September 11, 2013

S’mores Bars, adapted from Cajun Chef Ryan, makes 21 2″ x 3″ bars

Ingredients
¾	Cup	Sugar
1 ½	Cups	Butter (unsalted or salted) at room temperature
2 ¼	Cups	Unbleached all-purpose flour
½	Tsp	Salt (less, if using salted butter)
1	Cup	Graham cracker crumbs (whole crackers can be crushed in a blender or food processor or else in a zipper-bag with a rolling-pin)
3	Cups	Milk chocolate chips or semi-sweet chocolate chips
4 ½	Cups	Miniature marshmallows

Procedure Steps:
1.	Pre-heat your oven to 375° F and place rack on middle rung. In the bowl of an electric mixer, cream butter and sugar until smooth, about two-three minutes. In a separate bowl combine the flour, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add up to ¼ teaspoon of water to the sides of the bowl, drop by drop, just until the dough separates from the sides.
2.	Press the soft dough into an un-greased 9×13-inch pan, preferably non-stick.
3.	Bake the crust for 20 to 25 minutes or until slightly golden-brown and just set. Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust. Allow the base and chocolate to stand for five minutes or so to allow the chocolate to melt slightly. Spread chocolate with off-set spatula.
4.	Set the oven knob to “broil”. Sprinkle the mini-marshmallows evenly over the melted chocolate, covering it entirely.
5.	Broil the pan, with the top of the marshmallows no closer than five or six inches from the heat for about 30-60 seconds, or until the marshmallows are evenly toasted and browned on top – watch the entire process carefully and do not leave, lest you want burnt rather than toasted marshmallow! Remove from the oven and allow to cool for at least 15 minutes. Cut into bars, approximately 2” by 3″.