S’mores Bars

Measure, melt, mix, pour, and eat (no campfire needed).  It doesn’t get any easier than making S’mores Bars.  Click here if you want to make the easiest microwave version of this recipe.  I didn’t have a microwave safe bowl large enough for all the ingredients, so I did all my melting over the stove top. The original recipe calls for Golden Grahams cereal, but I used Mom’s Best Cereals- Honey Grahams because they seem to have a little bit less sugar.  Instead of mixing in mini marshmallows before pouring the mixture into the pan, I sprinkled the marshmallows over the top and brûléed them with a torch because I’m fancy like that.

smores bars- betty crocker1

Smores Bars

Makes one 9×13 inch pan
(adapted from Betty Crocker)
My notes are in [  ] below.


8 cups Golden Grahams cereal [I like Mom’s Best Cereals- Honey Grahams because they have a little less sugar.  One 11.5 box is about 1 cup short of 8 cups, so I used 1 cup of Rice Krispies to supplement]
5 cups miniature marshmallows (10 oz bag)
1 1/2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cup miniature marshmallows, if desired [to be added in at the end of the recipe]


  1. Butter a 13×9-inch pan.
  2. Measure the cereal into a large bowl.
  3. On low to medium-low heat on the stove top, melt the butter, 5 cups marshmallows, chocolate chips, and corn syrup in a large pot, stirring until smooth.
  4. Stir in the vanilla.
  5. Pour the cereal over the mixture and quickly toss until completely coated.
  6. If you want, stir in 1 cup of marshmallows.  If you want brûléed marshmallows on top, skip this step.
  7. Press the mixture evenly into your pan, using the buttered back of a spoon.
  8. If you want to be fancy, sprinkle 1 cup of miniature marshmallows on top of the cereal mixture and press down.  Let cool for a few minutes and then brûlée the marshmallows with your torch.
  9. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
  10. Cut into and store covered at room temperature up to 2 days.

Soft & Chewy Chocolate Chip Cookies (Whole Grain)

I don’t bake often with 100% whole grains, but when I do, it’s delicious.  These soft whole wheat chocolate chip cookies are super chocolatey (due to the addition of some espresso powder and a mountain of chocolate chips) with a slightly chewy texture from the whole grain flour.  I wouldn’t go as far to say that these are healthy, but you could give yourself a pat on the back for incorporating more whole grains in your diet.

Soft Choc Chip Cookies- KAF1

Soft & Chewy Chocolate Chip Cookies (Whole Grain)

Makes approximately 3 dozen cookies
(From King Arthur Flour)

[My notes are in parentheses below]


6 tablespoons (3 ounces) unsalted butter
1/3 cup (2 3/8 ounces) granulated sugar
1/2 cup (3 3/4 0unces) brown sugar, lightly packed
3  tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (12 ounces) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) White Whole Wheat Flour
2 2/3 to 3 cups (16-18 ounces) semisweet chocolate chips


[I changed the order of mixing ingredients from the original recipe as I prefer to mix my wet and dry ingredients separately.]

  1. Preheat the oven to 350°F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large mixing bowl, beat together the butter, sugars, honey, and vanilla until smooth.
  4. Beat in the vinegar and egg to the wet ingredients.
  5. In a separate, large bowl stir together then flour, espresso powder, salt, baking soda, and baking powder.
  6. Stir the flour mixture into the wet ingredients, mixing just until combined (don’t overmix the dough to ensure tender cookies).
  7.  Stir in the chocolate chips.
  8. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well as the dough will be quite soft and somewhat sticky.  I like to press the tops of the cookies down slightly so that they spread a little more  during baking.
  9. Bake the cookies for 9 to 11 minutes until the bottoms barely start to brown . It’s OK if the cookies look a little light and “undone”; make sure not to overbake so that they’ll stay soft.  Darker cookie sheet without parchment may need to bake for slightly less time time.
  10. Remove the cookies from the oven, and let them to cool for 10 minutes.  Then transfer them to a rack to cool completely.