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.
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]
- Butter a 13×9-inch pan.
- Measure the cereal into a large bowl.
- 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.
- Stir in the vanilla.
- Pour the cereal over the mixture and quickly toss until completely coated.
- If you want, stir in 1 cup of marshmallows. If you want brûléed marshmallows on top, skip this step.
- Press the mixture evenly into your pan, using the buttered back of a spoon.
- 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.
- Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
- Cut into and store covered at room temperature up to 2 days.
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 & 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.]
- Preheat the oven to 350°F.
- Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, sugars, honey, and vanilla until smooth.
- Beat in the vinegar and egg to the wet ingredients.
- In a separate, large bowl stir together then flour, espresso powder, salt, baking soda, and baking powder.
- Stir the flour mixture into the wet ingredients, mixing just until combined (don’t overmix the dough to ensure tender cookies).
- Stir in the chocolate chips.
- 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.
- 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.
- Remove the cookies from the oven, and let them to cool for 10 minutes. Then transfer them to a rack to cool completely.