The S'more is one of the great culinary invention of modern times. A quick check with my close friend Google, reveals that S'mores were first made by the Girl Scouts in the 1920's. There's even a national holiday for the S'more. Yup. August 10th is National S'mores Day.
It's not every dessert that gets its own holiday.
Anyway, in honor of another big holiday, Kate's 18th birthday, I decided to make an "indoor" version of my beloved dessert.
Kate turns 18 on Sunday. And, Kate being Kate, of course she wanted to bring something to school Friday to mark the occasion. (As an aside, what is she going to do next year when she goes away to college? I am not planning to provide snacks to the entire freshman class at Bates College...) Anyway, in honor of Kate's birthday, (and because the Ellis girls are good for my ego -- "Kate's mom makes the best brownies/cookies/name your poison), what could be better than S'mores bars?
I felt so confident in my ability to come up with the perfect balance of graham cracker, chocolate, and toasted marshmallow that I didn't even bother looking for someone else's version. If nothing else, I know my S'mores.
I started with a classic graham cracker crust -- graham cracker crumbs, a little sugar, and a little more melted butter than I probably needed. A quick bake and I was on to the melted milk chocolate. Let's face it, you can't have too much melted chocolate. Finally large marshmallows completed the assembly. I toasted the whole thing under the broiler, drizzled a little more melted chocolate on top, and there you have it.
Needless to say, I have no doubt that they will be a huge hit at school. In fact, I think they would be a huge hit anywhere. And these S'mores aren't campfire dependent.
Happy birthday to my Katie-Pie. Love ya, Mommy
Recipe: Indoor S'more Bars
4 cups graham cracker crumbs
2 sticks butter, melted
3/4 cup granulated sugar
Pinch of kosher salt
2 1/3 pound milk chocolate chips,
2 bags large marshmallows
Preheat the oven to 350.
In a large bowl combine the graham cracker crumbs, butter, sugar and salt. Press into a 1/2 sheet jelly roll pan (18x13x1). Bake the crust for 10-12 minutes, until lightly browned. Let it cool on a wire rack.
Turn the oven on to broil.
Put the chocolate in a large microwaveable bowl. Microwave for 30 second intervals, stirring after each interval, until the chocolate is melted. Pour the melted chocolate over the graham cracker crust, making sure to cover the crust with chocolate completely. (At this point, you can reserve a little of the chocolate to drizzle over the top to decorate.)
Scatter the marshmallows over the chocolate. Press the marshmallows into the chocolate so that very little of the chocolate is visible.
Place the whole assembly into the oven. Broil for mere seconds (WATCH CAREFULLY), just long enough to lightly toast the marshmallows.
Remove from the oven and drizzle with remaining chocolate. Place in the refrigerator to firm up and then cut into bars.
I am stressing that you must watch the marshmallow toasting carefully because, on my first try, I did not. Needless to say, I learned from my mistakes.