No campfire needed for this decadent twist on s’mores!
Hi friends!! It’s been awhile since I posted here. The summer has been jam packed, but now that the kiddos are back in school full-time, I finally feel like I’m getting back in the swing of things. Seemed like the perfect time to rush and create something for the The Feed Feed and Ghirardelli s’mores challenge. Lol.
We are really lucky to live in a neighborhood on a cul de sac with amaze neighbors who love to sit around a bonfire drinking wine and making s’mores. Fun for us and fun for the kiddos! But strangely enough, the summertime is when we do it the least. Everyone is taking vacay at different times so it’s difficult to get our peeps together at one time. Late summer, early fall is actually when we kick it into high gear. So what’s a girl to do in the meantime? Make s’mores bars of course!
These treats are super decadent, not at all healthy. But in my book that’s ok once in a while. They start with a buttery graham cracker crust. Then they’re topped with a creamy peanut butter, marshmallows, graham cracker pieces, more marshmallows, and then finished off with Ghirardelli milk-chocolate caramel squares. Gah.
I hope you enjoy these friends!! I had so much fun making them! Such a fun way to end our Labor Day Weekend!!
Thanks for reading!
Valerie
- For the crust: 1½ cups of graham cracker crumbs (about 10 graham cracker sheets / I used a blender to turn them into crumbs)
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
- Ghirardelli milk chocolate caramel squares (or any Ghirardelli chocolate squares of your liking)
- 2½ cups of mini marshmallows ( i like the all natural kind, like the Dandies brand)
- Extra graham crackers
- Preheat the oven to 350 degrees
- Coat a 9x9 baking dish with cooking spray. Line with parchment paper and spray again.
- Pour graham cracker crumbs, granulated sugar, and butter into a large mixing bowl.
- Pour mixture into your prepared 9x9 prepared pan, and using your hands or a spatula, press down mixture to form an even layer. Place pan into oven for 7 minutes to pre-bake the crust.
- Remove pan from oven and very carefully add globs (about 16 globs to be exact) of peanut butter evenly across the crust. Don't stress out about this part! It doesn't have to cover every inch. The globs will start to melt so then you can smooth them out a bit.
- Top with 1½ cups of the marshmallows and some broken graham cracker pieces. Place back in the oven and bake for 15 minutes.
- Add the remaining cup of marshmallows and bake for another 10 minutes. Remove from oven and top with Ghirardelli milk chocolate caramel squares. For extra credit, you can use a blowtorch on some of the marshmallows to give that campfire look. 🙂
- Wait about 15 minutes before slicing into (I like to place my knife in warm water before cutting each slice), grab a glass of milk, and enjoy!!
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