S'mores Bars




Ingredients
  • 2  Cups graham cracker crumbs
  • 8-12  Tablespoons  butter (melted)
  • 1/2 Cup powdered sugar
  • 4 Hershey Chocolate Bar (use 4.4 ounce bars)
  • 1 package mini marshmallows


Instructions
  1. Preheat oven to 350 degrees
  2. Grease 9x13 pan with non-stick butter spray
  3. In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (see note below regarding the melted butter and the crust).
  4. Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.
  5. Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown)
  6. Remove from oven and let cool.
  7. Lay the Hershey bars on top of the graham cracker mixture - covering up all of the graham cracker as completely as possible.
  8. Place in over for approx. 3 minutes (until chocolate just begins to melt and gets shiny)
  9. Let cool for 1-2 min.
  10. Place marshmallows on top of the chocolate - pack them in their closely next to each other.
  11. Turn oven to "broil" - put pan into oven and STARE at them! They only need to be in there for about 2 minutes. BUT, every oven is different! Watch them like a hawk or they will burn and set on fire (I am not kidding here - learn from my experience!!) As soon as they begin to brown, take them out of the oven.
  12. Let them cool completely (after they initially cooled, I place them in the refrigerator to set even more - this will make them easier to cut)
  13. Cut and serve - (tip: they can get really sticky to cut, warm a sharp knife under hot water, dry it off and immediately slice them - you may want to repeat this if the knife starts to get sticky!)


This Recipe adapted from this -->> SITE

Komentar

Posting Komentar

Postingan populer dari blog ini

Easy Almond Puff Pastry

Gambar
INGREDIENTS Easy Almond Puff Pastry 1 Egg 1 tbsp Water 7 ounces Almond Paste (see recipe for homemade almond paste below) 1 sheet Puff Pastry 1/4 cup Sliced Almonds Homemade Almond Paste 1 1/2 cups Raw Almonds 1 1/2 cups Powdered Sugar 1 Egg White 1 1/2 tsp Almond Extract 1/4 tsp Sea Salt 1/4 cup Coconut Sugar or Regular Sugar 2 tsp Pure Vanilla Extract 1/2 cup Powdered Sugar extra INSTRUCTIONS Homemade Almond Paste Add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor. You may add 1/4 cup of powdered sugar extra at a time if the paste is runny. Add the powdered sugar and pulse in the food processor until it gathers together. Easy Almond
Baca selengkapnya

PECAN SANDIE PRALINE BARS

Gambar
INGREDIENTS: FOR THE COOKIE LAYER: 1 cup (226g) unsalted butter, softened 1/3 cup (67g) firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 & 1/4 (270g) cups all-purpose flour 1 teaspoon salt 1 cup (120g) finely chopped pecans* FOR THE TOPPING: 2/3 cup (158ml) light corn syrup 1/2 cup (100g) firmly packed light brown sugar 2 large eggs 2 tablespoons (28g) unsalted butter, melted 1 teaspoon vailla extract 1/4 teaspoon salt 1 & 1/2 cups (180g) chopped pecans* 2 cups (340g) semisweet chocolate chips DIRECTIONS: TO MAKE THE COOKIE LAYER: Preheat oven to 350°F. Grease an 8-inch square baking pan. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined. Transfer the mixture to the prepared pan, and press evenly into the bottom
Baca selengkapnya

CRISPY ROASTED CHICKEN

Gambar
INGREDIENTS 1 (3-4 pound) whole chicken (giblets removed and discarded, if included) 6 cloves garlic, minced (about 2 Tbsp.) 2 Tbsp. butter, melted salt and freshly ground black pepper INSTRUCTIONS Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. (Optional: Cover and refrigerate for 12-24 hours.) Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so br
Baca selengkapnya