Remember on Monday when I was getting my brag on about being all caught up and ahead on blogging? Despite all the work I did in typing recipes and organizing photos, I neglected to get this post ready. So here I am, 10:30 p.m., three glasses of wine deep writing a post. I apologize in advance for any types and weirdness.
With all the craziness going on in my life these bars happened; I think they may be my kryptonite. I couldn’t resist and literally thought about them all day at work. Every morning I woke up and wanted to eat one for breakfast, but every morning I was strong and resisted. The first thing I did when I got home from work was treat myself to a s’more bar. #treatyoself
This lasted about 4 days because after that all the bars were eaten. The price you pay with roommates and a recipe that only makes nine servings. Despite my sadness about not having anymore s’more bars to eat, my pants, especially the skinny jeans, say thank you.
I made these bars because it was a three day weekend and I was sad about the prospect of moving out of my apartment; the eating-my-feelings trend is on in full force! The original recipe called for homemade marshmallow fluff, which I’m sure is fantastic, I just wasn’t in the mood for that. Sprinkle a few mini marshmallows on top and toss the whole thing in a broiler; it’s perfectly delightful.
Seriously, make these fudge s’more bars asap! The graham cracker crust is crumbly and sweet and serves as a solid platform for the rich fudge layer. Imagine a thick, decadent chocolate frosting. Are the wonderful flavors in your head? Good, because that is basically what the middle layer is like! Marshmallows on top make it almost too sweet, almost. Each bite is gooey, delicious, and leaves you wanting more.
One Year Ago – Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Fudge S’more Bars
Adapted from Cookies & Cups
Yield – 9 large pieces
1 cup graham cracker crumbs, about one sleeve
1/4 cup (4 tablespoons) unsalted butter
2 tablespoons sugar
1/2 teaspoon salt
10 ounces bittersweet chocolate chips, Ghirardelli
~ 10 ounces sweetened condensed milk, I used about 1/3 of a 14-ounce can
1/2 bag mini marshmallows
- Preheat the oven to 350 ˚F and line a 9×9” pan with foil. Spray liberally with cooking spray.
- Pulverize the graham crackers while you melt the butter in the microwave.
- Mix together 1 cup of the graham cracker crumbs, butter, sugar, and salt with a fork and press firmly into the bottom of the pan.
- Bake for 10 minutes.
- Add the chocolate chips and sweetened condensed milk into a small saucepan and stir until the chocolate is melted.
- Pour over the crust evenly and then sprinkle with a single layer of marshmallows.
- Turn on the broiler and put the pan under the broiler. Broil until the tops of the marshmallows brown. Critical step – do NOT leave the oven. Sit and watch and check the marshmallows every 30 seconds until properly browned.
- Let cool completely before cutting.