Growing up my family never went outdoors. 4 young ladies + potential for downpour = a great deal of grumbling. In any case, we generally had open air fires. Furthermore, at whatever point there were pit fires we ALWAYS had s'mores.
There was dependably a contention about what makes for the ideal s'more. Brilliant darker versus completely consumed marshmallows, one marshmallow versus two, plain milk chocolate versus something somewhat unique. Yet, the discussion over what makes for the ideal s'more just implied I'd need to attempt numerous assortments. Which was never an issue with me.
This late spring I don't have any open air fires arranged soon however – I figured I'd prepare myself prepared for s'more taste testing by beginning it off with these Golden Grahams s'mores bars.
- 5 cups mini marshmallows
- 1 1/2 cups milk chocolate chips
- 5 tablespoons butter , or margarine
- 1/4 cup corn syrup*
- 7 cups Golden Grahams
- 1 cup mini marshmallows
Instructions
- Butter/grease a 9x13 inch baking pan.
- Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
- Melt the mixture together over low heat while gently stirring with a rubber spatula.
- Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
- Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
- Allow to harden at room temperature for 60 minutes before cutting into squares.
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