Graham crackers, sugar and chocolate come together in many combinations. Perhaps none is so iconic as the s°®¶¹appmore with its toasted marshmallow and warm chocolate sandwiched between two cracker sheets.
It°®¶¹apps hard to improve on that classic, so I°®¶¹appm not going to try. Instead I°®¶¹appll share a take on one of my childhood favorites °®¶¹app with a nod to the campfire favorite.
Graham crackers covered with toffee and melted chocolate were a favorite °®¶¹appcookie°®¶¹app when I was a kid at Grandma°®¶¹apps house. Though they are more a bar than a cookie. And to be fair, they°®¶¹appre more °®¶¹apptoffee-ish°®¶¹app than °®¶¹apptoffee°®¶¹app because we°®¶¹appre not getting out a candy thermometer and agonizing over what stage the sugar is at on the stove.
You might call these space bars or toffee bars. I°®¶¹appve heard it both ways, and there are probably other names out there. In honor of National S°®¶¹appmores Day, I°®¶¹appve added marshmallows to the bars to give them all the basics of the campfire treat.
Mini marshmallows will warm and melt slightly when placed on top of the hot bars, and you can torch the top for that burned flavor some campers crave. You might also like Jet-Puffed°®¶¹apps vanilla marshmallow bits, which are basically the tiny, dry version that comes in hot chocolate pouches and canisters.
If you want to ditch the marshmallows, try sprinkling crushed nuts over the bars instead. That°®¶¹apps how Grandma did it.
S°®¶¹appmores Bars
Graham crackers to cover bottom of pan (about 62 individual crackers if broken from sheets)
1 cup brown sugar
1 cup (2 sticks) butter
10 to 12 ounces milk chocolate chips (or dark chocolate, or mix)
About 1 cup mini marshmallows or dried marshmallow bits
Preheat oven to 400 degrees.
Lightly coat a 18-inch-by-13-inch baking sheet (with rim) with cooking spray.
Cover bottom of baking sheet with graham crackers in a single layer. You can leave the crackers as whole sheets. Set the baking sheet aside.
Melt butter in a saucepan over medium high heat. Add sugar and stir continuously until the mixture reaches a boil, then an additional three minutes.
Immediately pour the sugar mixture over the graham crackers and spread to cover. Sprinkle chocolate chips evenly over the top. Place baking sheet in the oven.
Bake for 5 to 8 minutes, or until the chips are melted enough to be spreadable. Remove the baking sheet. Using a spatula, spread the chocolate as evenly as possible over the top.
Sprinkle with mini marshmallows, if desired.
Allow to cool completely before cutting into whatever-size treats you desire. These bars are nice and crisp when stored in the refrigerator, but can be stored at room temperature for several days if you like a softer treat.
Recipe Swap appears occasionally in °®¶¹app. Corey McMaken is a home cook, not a food expert. To share a comment or favorite recipe for possible inclusion, email cmcmaken@jg.net or write to Corey McMaken, c/o °®¶¹app, 600 W. Main St., Fort Wayne, IN 46802.
