These feature the typical s'more ingredients (plus nuts and chocolate chips for crunch) in convenient bar cookie form. Classic s'more recipes usually call for milk chocolate, but if you prefer a more bittersweet taste, use semisweet chocolate morsels or a combination of the two.
The bars can be refrigerated in an airtight container for up to 2 weeks.
Yield: Makes 2-inch squares
- 3 cups milk chocolate or semisweet chocolate morsels (or a combination)
- 1 teaspoon instant coffee or espresso granules
- 2/3 cup boiling water
- 4 tablespoons (1/2 stick) unsalted butter, cut into small bits, at room temperature
- 2 cups broken-up graham crackers
- 1 cup slivered almonds or chopped unsalted cashews
- 2 1/2 cups mini-marshmallows
Line an 8-inch-square baking pan with aluminum foil, allowing the foil to overhang on 2 opposing sides. Lightly coat with nonstick cooking oil spray.
Combine 2 1/2 cups of the chocolate morsels and the coffee or espresso granules in a large bowl. Drizzle the boiling water over the top; let stand, without stirring, a few minutes so the morsels can soften. Then slowly stir until the chocolate completely melts and the mixture is well blended. Add the butter, stirring until melted. Reserve 3/4 cup of the chocolate mixture for the glaze.
Add the graham cracker pieces, nuts and marshmallows to the large bowl of chocolate. Chop the remaining 1/2 cup of chocolate morsels into 1/8-inch bits (larger pieces are too hard to eat when chilled) and fold them into the mixture. Turn out the mixture in the pan, spreading it out and pressing down very firmly using a greased spatula. Pour the reserved chocolate glaze over the surface, spreading it evenly. Rap and shake the pan to even the glaze further. Let stand until cooled, then cover and refrigerate for at least 1 1/2 hours, until well chilled and firm.
Using the extended foil as handles, transfer the large square of s'mores to a cutting board. Discard the foil. Using a large knife dipped in hot water and wiped clean between cuts, cut the square into 16 bars. Let them warm up for a few minutes before serving; they become overly soft if left standing for long periods.
Adapted from cookbook author Nancy Baggett.
Tested by Bonnie S. Benwick.
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