The California beach house is equipped with an excellent fireplace, perfect for chilly beach evenings and, you guessed it, s’mores. Now, last year as we finished our time in seaside seventh heaven alas we were left with a plethora of unused s’more ingredients. Determined to avoid the tragedy that is abandoning chocolate, graham crackers, and marshmallows in California, I set out to make S’more Nut Bars in an effort to consume excess s’more ingredients. I failed miserably causing the purchase of more graham crackers AND more chocolate. But who cares!? They were dang tasty.
S’more Nut Bars, Adapted from Baked by Matt Lewis and Renato Poliafito
2 1/4 cups graham cracker crumbs
1 Tbsp brown sugar
2/3 butter, melted
7 1/2 oz milk chocolate, coarsely chopped
7 1/2 oz dark chocolate, coarsely chopped
1 1/2 tsp light corn syrup
1 cup heavy cream
10 marshmallows, cut into quarters
1/2 cup whole walnuts
1/2 cup chopped walnuts
Step 1: Preheat oven to 300 degrees F. Butter a 9×13 in pan.
Step 2: In a good size bowl, mix cracker crumbs and sugar. Add butter and mix well.
Step 3: Place mixture in prepared baking pan and press into even layer. Bake for 10-15 minutes until golden brown. Remove to cool.
Step 4: Mix together chocolates in a large heat proof bowl, drizzle corn syrup on top, and set aside.
Step 5: Heat cream in a saucepan just to a boil and pour over chocolate. Let set for 3 minutes then whisk until smooth.
Step 6: Fold in marshmallows and whole nuts.
Step 7: Spread mixture on top of crust evenly. Sprinkle chopped nuts on top. Chill covered at least 3 hours or until set, cut into bars, and enjoy!
Makes 24 bars