|
ingredients:
Makes about 2 to 3 dozen 2-inch squares
Graham Cracker Crust
2 1⁄4 cups graham cracker crumbs (about 15-17 crackers,
finely ground in food processor)
1⁄4 cup granulated sugar
2 tablespoons
firmly packed light brown sugar
1 1⁄2 sticks plus 1 tablespoon (3⁄4 cup plus
1 tablespoon) unsalted butter, melted
Fudge Brownie Filling
6 ounces unsweetened chocolate, chopped
2 sticks
plus 2 tablespoons (1 cup plus 2 tablespoons) unsalted butter, cut into small
pieces
2 1⁄2 cups granulated sugar
5 large eggs, lightly beaten
1 3⁄4
cups all-purpose flour
1 1⁄2 teaspoons pure vanilla extract
Topping
1 cup pecan halves, toasted and coarsely chopped
4 cups (packed)
miniature marshmallows
|
|
![holiday cookies]()
S’Mores Bars
(a) Everyone loves the gooey goodness of s’mores. So we’ve taken the same campy
ingredients and turned them into an easy-to-package bar, perfect for gift
giving. But be warned: Keep the cookie jar well hidden while it’s waiting to get
delivered. Otherwise, you’ll find yourself showing up empty-handed.
 1. Generously butter the bottom and sides of a 15- x 10-inch baking pan. Line
the bottom and sides with parchment paper and then lightly butter the paper. Set
aside.
2. Position a rack in the center of the oven and preheat the oven to
350°.
3. Prepare the graham cracker crust: Mix the graham cracker crumbs and
sugars together in a small bowl. Add the melted butter, mixing until well
combined. Press the crumb mixture into a thin, even layer—no more than 1⁄4 inch
thick—in the bottom of the prepared baking pan. Use the bottom of a measuring
cup to firmly pack and level the crust.
4. Prepare the fudge brownie filling:
Combine the chopped chocolate and butter in a large bowl that fits a double
boiler. Place the bowl over barely simmering water, stirring as needed until the
chocolate and butter are melted. Whisk the sugar into the chocolate-butter
mixture, following with the beaten eggs. Stir in the flour, mixing until just
incorporated. Add the vanilla extract. Pour the batter on top of the graham
cracker crust and level with a small offset spatula.
5. Scatter the chopped
nuts evenly over the batter. Bake about 35 minutes and then layer the
marshmallows over the top. Bake another 10 minutes, until the marshmallows are
puffy and golden brown, and a cake tester inserted in the center comes out with
dark, damp crumbs on it. Do not overbake. Cool completely in the pan. Cut the
brownies into 2- x 2-inch squares and remove from the pan with a spatula. Be
sure to peel off any parchment paper that may be stuck to them. Store in an
airtight container at room temperature for up to one week.
 Stumble It!
Back to Holiday cookies Recipes »
archive » |
