This month I sent off a care package again for Baking Gals as part of Team Fire & Icing. If you like to bake and haven’t checked it out yet, I highly recommend you do. Essentially, the group sends care packages to soldiers stationed overseas or recovering from injuries back at home. I love it because I appreciate being able to use my talents to make someone smile and because I don’t eat a lot of sweets myself, it gives me a chance to try out recipes I might not otherwise get a chance to make.
The most commonly requested bake goods are things that remind the soldiers of home so I’m always looking for ways to reinvent classic goodies. With summer ever on my mind, I decided to do a playful take on S’mores. This time, as a granola bar.
These bars begin with crust of oats, flour and graham crackers crumbs made deliciously sweet and rich with the addition of butter, dark brown sugar, and corn syrup. A generous handful of chocolate chips and copious amounts of marshmallows finish them off, making them as sinful as their original inspiration.
The result is pretty decadent if I do say so myself. The crust alone was pretty addictive all by itself. I found myself sneaking a taste and thought it would be great as a base for tarts and pies. And then when you add the chocolate and marshmallows – heaven. The oven lightly toasted the marshmallows giving them a lightly golden crust and, when still warm, a molten interior. These are delicious enough to enjoy any time of year, but especially good to tide one over until the weather is warm enough for roaring campfires. And if you’re hungering for more S’mores decadence I’m a huge fan of my S’mores Brownies, which I also baked for the troops awhile ago are pretty delicious if I do say so myself. I’ve also had Jessica’s S’mores Pie at How Sweet It is on my ‘to make’ list for awhile, and given how swoon-worthy her recipes always are, I’m sure that pie will be as well.
Adapted from The King Arthur Flour Baker’s Companion
Yields 24 bars
-6 tablespoons unsalted butter
-1/4 cup firmly packed dark brown sugar
-6 tablespoons light corn syrup
-2 1/4 cups rolled oats
-1/2 cup unbleached flour
-1/2 teaspoon salt
-1 cup graham cracker crumbs
-1 cup semi-sweet chocolate chips
-1 1/4 cups mini marshmallows
Preheat your oven to 350 degrees F.
In a large saucepan set over medium heat, melt and stir together the butter, sugar and syrup, cooking until the sugar has dissolved. Stir in the oats, flour, salt and graham cracker crumbs until the butter mixture is well incorporated. (I’ve found that this works best if you use a rubber spatula that’s been lightly coated with cooking spray. It helps keep the mixture moving without getting stuck to your spatula.)
Press slightly more than half of the mixture into a lightly greased 9×9-inch pan or a 10-inch round tart pan. Let cool completely.
Sprinkle the chocolate chips evenly over the top, then top with the marshmallows; top with remaining crust mixture. Bake the bars for 15-20 minutes; remove from the oven and let them rest for 20 minutes, then cut into squares while still slightly warm.