At Home With Evey

Some More S’Mores Please is what you will be hearing when you make this tasty American classic. When we have an outdoor gathering my mind goes directly to S’mores. To me, you can’t say outside without saying S’mores.

Actually, marshmallows are from Egypt ( exclusively used as a food of the Pharaohs and the royal families); chocolate is Mesoamerican. But Graham crackers were invented—or at least inspired—by a Connecticut Presbyterian minister. As you can see, S’more is not totally American, but we do share in its popularity.

S’mores go with everything

You see these gooey, sweet, tasty little gems everywhere, including block parties, BBQs, bake sales, family gatherings, and picnics just to name a few. Plus you do not need to build a fire to enjoy the bars. Which is great because you can have them any time of the day or night. That is if there are any left.

How did they get their name S’more?

It is said to have been because these sweet, warm, gooey, delicious treats always leave kids wanting more. In fact, S’more is thought to be a contraction of the phrase, “some more,” as in “I want some more of those s’mores!”

On with the recipe!!! Oh , but first let me explain the crust. Because we want a crust that will stay together this graham cracker crust is more cookie than crumb. The result is a bar that cuts easily and holds together well enough to take these s’more bars anywhere.

S’more Bars

INGREDIENTS for S’mores crust

For the crust:

• Cooking spray
• 2/3 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 2 2/3 cups graham cracker crumbs
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt

For the filling:

• 10-14 ounces marshmallow cream (I tend to put a lot on)
• 1 cup chocolate chips or coarsely chopped chocolate
• 1 cup mini marshmallows

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9×13-inch baking pan with cooking spray; set aside.
2. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on high speed until lightened in color and creamy, about 3 minutes. Add the egg and vanilla and beat on low speed until incorporated. While still on low speed, add the graham cracker crumbs, flour, and salt and beat until just combined.
3. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Press the remaining 2/3 of the graham mixture evenly into the prepared pan.
4. Spread the marshmallow cream evenly over the graham cracker crust. (TIP- it spreads easier if it is slightly warmed). Top with the chocolate chips, followed by the marshmallows. Scatter the reserved crust mixture over the bars.
5. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 16 bars for serving.

NOTES

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Outdoor Games and More

Outdoors also means more than eating, how about a fun game. A game for everyone, for all ages. At only 19 lbs, it is very portable and has everything you will need. Take it to the beach, take it camping with you, wonderful for church activities, backyard cookouts, family fun, and more.

While enjoying the great outdoors why not enjoy great fine wine. And you will also enjoy this great fine wine being delivered directly to your doorstep. This is a fine wine from Napa Valley and Sonoma Valley, at wholesale cost, (no middleman) and YES, delivered directly to your door. And it is only available through us.

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