Every summer of mine has been spent wakeboarding, roasting marshmallows and sleeping under the stars. Unfortunately, the dreaded day has finally come: I’ve begrudgingly accepted a nine to five desk job for the summer. Instead of teaching campers how to cook over a fire, I’ll be crunching numbers for a finance firm. It’s not nearly the same as spending the summer outdoors. Already feeling nostalgic, I set out to find a s’mores bar recipe to help quell my post-camp blues.
Summer Camp S'mores Bars
- Prep Time:15 minutes
- Cook Time:45 minutes
- Total Time:2 hours
- Servings:12 bars
- 1 stick unsalted butter, melted
- 2/3 cup brown sugar
- 1 1/2 teaspoon vanilla extract
- 2 eggs
- 1 1/3 cup flour
- 1 1/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- 18 large Jet-Puffed marshmallows
Preheat oven to 350°F. Spray an 8 x 8 inch baking pan with cooking spray. In a medium sized mixing bowl, combine butter and brown sugar, then add eggs and vanilla. In a separate bowl, combine flour, graham cracker crumbs, baking powder and salt. Add dry ingredients to wet ingredients and mix until dough is formed.
Place graham cracker mix in baking pan. Press with wooden spoon until even.
Heat chocolate chips over the stove until melted, stirring constantly. If using a microwave, heat for 30 second intervals and stir until melted.
Using a spatula, pour chocolate over the graham cracker layer and smooth. Set aside.
Cut marshmallows in half using scissors.
Place marshmallows evenly on top the the chocolate layer.
Place pan into the oven and cook for 45 minutes until marshmallows are toasted.
Remove pan from oven and let cool for at least one hour. Cut into evenly sized bars and enjoy!