Smores definitely bring my mind to summertime campfires, but there's no reason not to enjoy this oh-so-yummy, oozing-with-flavor delight year round!
This is a quick and easy dessert, and you won't even need to turn the oven on! I don't know any kid (or adult) who wouldn't absolutely love and devour this divine treat.
- 2 cups finely ground graham cracker crumbs (about 12 whole graham crackers)
- 1/2 (1 stick), plus 1/8 cup melted, unsalted butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 3 cups milk chocolate chips (Ghirardelli are my favorite for this)
- 2 1/2 cups mini marshmallows
Makes 16 squares
Start by breaking the graham crackers into a food processor, then finely grind them into crumbs. Pour the crumbs directly into an (approximately) 8-inch square baking dish and combine with the sugar, salt, and melted butter.
After it's thoroughly mixed, use a flat-bottomed spatula to press it flat into the bottom of the pan.
Melt the milk chocolate chips in a double boiler or in the microwave. If you use a microwave, place the chips in a microwave safe bowl and melt them in 30-second increments, until the chocolate is evenly melted and very smooth.
Use a small flat-bottomed spatula to spread about 1/3 cup of the melted chocolate over the graham cracker crust. Follow this with the marshmallows, adjusting them so they are in one even layer.
Pour the remaining melted chocolate over the marshmallows and use the small flat-bottomed spatula to spread it evenly, getting it into all the small crevices made by the marshmallows.
Place in the refrigerator for at least 1 hour. Then slice and eat!
Some additional notes:
To make a gluten-free version, I use Kinninnick's Smoreables — they're a good, gluten-free graham cracker available at Whole Foods. (Smoreables are about half the size of regular graham crackers, so double the amount.)
You might also try my Smore Pie with Peanut Butter-Graham Cracker Crust.