Sunday, July 4, 2010
I made these for dessert for Mom’s and Dad’s Fourth of July cookout. Mom and Dad made us a delicious Dutch oven dinner: a giant burger bundle, Dutch-oven potatoes, and biscuits. It was incredibly delicious! These bars are very fast to put together and really deliver the flavor of S’mores. I like them even better the second day—so these are a great make-ahead dessert.
8 whole graham crackers (approximately)
6 tablespoons (3/4 stick) unsalted butter, melted
¼ cup sugar
4 ounces unsweetened chocolate, cut into medium chunks
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ - 2 cups miniature marshmallows
Adjust an oven rack to upper-middle position and heat oven to 375°F. Line a 13x9-inch baking pan with heavy-duty foil, leaving an overhang on two long sides to facilitate removal of bars.
Spray pan bottom with nonstick cooking spray, then line with graham crackers, trimming them as necessary to fit. Mix butter and sugar in a small bowl, pour over graham crackers, and spread evenly with a rubber spatula. Bake until sugar bubbles, about 7 minutes. Let cool on a rack until sugar hardens, about 5 minutes (leave oven on).
Meanwhile, heat chocolate and condensed milk in a large heavy-bottomed saucepan over low heat (or in double boiler), stirring occasionally, until chocolate melts. Remove from heat and stir in vanilla.
Spread chocolate mixture over graham crackers. Sprinkle with marshmallows. Return to oven and bake until marshmallows turn golden brown, about 7 minutes longer. Let cool on a wire rack.
Use foil to lift from pan. Cut into bars with a knife coated with vegetable spray. Serve.