These bars are a mess-free combination of a s’more and a cookie, in one easy-to-eat bar shape. They’re a playful snack for your next potluck or graduation dinner. Campfire optional.
|2||cups graham cracker crumbs (about 15 sheets, crushed)|
|8||tablespoons (1 stick)
1. Set the oven at 325 degrees. Butter a 9-by-13-inch baking pan. Cut a piece of foil or parchment as wide as the pan and about
22 inches long. Ease it into the pan, pushing it into the corners and up the sides at either end (there should be a couple of
inches of overhang at both ends).
2. In a bowl, combine the graham cracker crumbs and butter. Stir until mixture resembles wet sand. Transfer the mixture to the baking pan, and press it down in an even layer.
3. Bake for 7 minutes. Turn
the oven temperature up to
|½||teaspoon baking powder|
|1||teaspoon vanilla extract|
|1⅓||cups dark chocolate chunks|
|12||marshmallows, cut in half|
1. In a bowl, whisk the flour, baking powder, and salt to blend them.
2. In a heatproof bowl over hot but not boiling water, combine the chocolate and the butter. Heat, stirring occasionally with a rubber spatula, until smooth. Remove the bowl from the water, wipe the bottom dry, and set aside to cool.
3. In a large bowl, whisk the eggs, sugar, and vanilla. With a wooden spoon, slowly stir in the chocolate mixture. Stir in the flour mixture, then the chocolate chunks just
4. Transfer the batter to the pan, spreading it into an even layer. Bake for 12 minutes. Add the marshmallows, cut sides down, pressing them gently into the
batter in 4 rows of 6 marshmallows (so each bar will contain a marshmallow). Continue baking for 10 minutes, rotating the pan halfway through to evenly brown the marshmallows. Total baking time is 22 minutes. Transfer the pan to a wire rack to cool completely.
5. Use the ends of the foil or parchment as handles, lift the whole cake out of the pan and transfer to a board. Make 5 vertical cuts and 3 horizontal cuts to form 24 bars with a marshmallow on each one. Jillian Bernardini