S'more Bars

These bars were made for a Memorial Day party.  When I saw them I knew they would be perfect for a cook out.  We decided to leave out the nuts because we weren’t sure that everyone liked peanuts.  Also peanuts didn’t seem like they have a place in a s’more bar.  However, I do think the saltiness and the crunch would bring a lot to these bars so try it and let me know! 

 

S’more Nut Bars (from Brown Eyed Baker)

2¼ cups graham cracker crumbs
1 tablespoon dark brown sugar
2/3 cup unsalted butter, melted
7½ ounces milk chocolate, coarsely chopped (More or less just make sure chocolate is 5 oz total)
7½ ounces dark chocolate, coarsely chopped More or less just make sure chocolate is 5 oz total)
1½ teaspoons light corn syrup
1 cup heavy cream
10 marshmallows, cut into quarters
½ cup lightly salted whole peanuts  (OPTIONAL)
½ cup chopped lightly salted peanuts (OPTIONAL)

1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9×13-inch baking pan or spray it with nonstick cooking spray.  (With all the butter in the crust I’m not sure this is totally necessary)

2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Combine the mixture and turn it out into the prepared pan. Press the crust into an even layer along the bottom and up the sides of the pan.

3. Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.  (I had to bake it for about 20-25 minutes because the crust was still very soft).

4. In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.

5. In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.

6. Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, covered, for up to 3 days.

(Recipe adapted from Baked: New Frontiers in Baking)