Despite all the jokes at Danforth’s expense, the dining hall does boast a few redeeming dishes – one of which is the crunchy s’mores bar. It takes miniaturized versions of the traditional s’mores ingredients to, yield a bigger (ironically), more decadent and, most importantly, shareable treat. I had actually come across this recipe before even coming to UR, but indulging in one – okay, two and a half – of these treats one fateful fall night in D’fo doubled the desire to make them myself.
Prep Time: 15 minutes
Cook Time: 0
Total Time: 75 minutes
Servings: one 8″x8″ pan (cut bar size for preference)
Ingredients:
¼ cup (½ stick) unsalted butter
½ teaspoon salt
1 10.5-ounce bag mini marshmallows (yields 5½ cups)
5 cups graham cereal (I used Wegmans Graham Squares, aka off-brand Golden Grahams)
1 cup semi-sweet chocolate chips
Substitution suggestions: Cinnamon Toast Crunch, dark chocolate, white chocolate, peanut butter, or butterscotch chips
Directions:
1. Line an 8″x8″ baking pan with foil.
2. Melt the butter in a saucepan over low heat. Add salt and 4 cups of marshmallows, continuously stirring.
Photo by Agnes Chen
Photo by Agnes Chen
3. Once the marshmallows have completely melted, take the pan off the stove and stir the cereal in.
Photo by Agnes Chen
Photo by Agnes Chen
4. Let the mixture cool for 2 minutes. Stir in the remaining marshmallows.
Photo by Agnes Chen
Photo by Agnes Chen
5. Finally, the chocolate chips.
Photo by Agnes Chen
Photo by Agnes Chen
6. Spread the mixture evenly across the pan, cool at least 1 hour before cutting and serving.
Photo by Agnes Chen
These can be kept at room temperature for 2 days, but I imagine that they would still be good slightly chilled if you wanted to store them in the fridge for longer.
Like this? We figured. Why don’t you pin it?
