wholesome baking

S’mores Bars

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I have had this bizarre obsession with s’mores since my first trip to camp in Vermont where I had excessive access to firewood and delicious treats.

Sadly, after my return from the mountains, I realised that I could no longer experience the wonders of an authentic s’more.

However, I have found that these bars are almost as good as the real thing and can be made from the warmth of an underfloor-heated kitchen. This is as good as it gets (unless you live in a forest with marshmallows and a perfect roasting stick)

I have also made the formal decision to reveal the perfect ratio for a graham cracker/digestive base. In terms of graham crackers that means  ½ cup :  ½ cup. In terms of digestives, that’s 16 digestives to  ½ cup of unsalted butter (or salted, depending on how you like it)

 

Ingredients

  • ½ cup graham cracker crumbs (16 digestives)
  • ½  cup unsalted butter
  • 2 cups chocolate chips (milk or dark)
  • 1 can sweetened condensed milk
  • 1 jar Fluff (marshmallow creme)

 

Directions

  1. Set oven to grill level 2 and line a 9 x9 pan with foil (you cannot use parchment here)
  2. Melt the butter and stir into the crumbs
  3. Pat mixture into the base of the pan
  4. In a saucepan over low heat melt together the chocolate and the condensed milk
  5. Pour the chocolate mixture into the pan over the biscuit base
  6. Put the fluff into a microwave safe bowl and heat for 15 seconds
  7. Pour the fluff over the chocolate layer
  8. Grill the bars for 2 minutes or until the marshmallow layer turns golden
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