Sometime around the end of June, I began to crave s'mores. Not that s'mores are difficult to make but they don't keep or travel well. What to do if there is no open flame available to toast the marshmallows at a moment's notice? I researched s'mores bars on the internet. Thanks to sites like Pinterest, Food Network, and good ol' google, I was able to come up with some starter recipes. But they were all a bit too involved. By involved, I mean there was measuring required. I didn't want to measure at all. I wanted something easier than that. Oh, and I didn't want to dirty any bowls and barely any utensils. Too lazy to wash dishes. I managed to come up with a version of my own that is a blend of Val's Magic Cookie Bars and a few of the s'mores recipes I found. It's crazy easy and quite addictive. Just let the bars sit overnight after taking them out of the oven so that they stay intact when cut. Or, don't wait and eat the gooey fabulousness while they are hot. But you may need a plate and a fork which defeats the purpose of not washing anything extra.
(makes 16 bars)
1 stick unsalted butter
1/3 package graham crackers (4-5 oz)
1/2 can sweetened condensed milk (7 oz)
1/2 bag semisweet chocolate chips (6 0z)
1/2 bag mini marshmallows (5-6 oz)
Preheat oven to 325 degrees. Place butter in an 8x8 baking dish and put baking dish in oven to melt butter. Meanwhile, leave the graham crackers in their packaging and use a meat tenderizer or rolling pin to smash them into crumbs. (Be careful not to break open packaging during this process as it will create a mess!). Once butter has melted, remove baking dish from oven. Using a fork,stir smashed graham crackers into butter. Press graham/butter mixture to create an even layer. Open sweetened condensed milk and drizzle half of its contents in an even layer over the graham/butter mixture. Evenly pour chocolate chips over condensed milk then top chocolate chips with an even layer of mini marshmallows. Place baking dish back into oven and bake for 25 to 35 minutes until marshmallows are puffed up and lightly browned. Remove bars from oven and allow to cool for at least 25 minutes but best to cool overnight before using a sharp knife to slice into 16 pieces. These transport well to the beach and are delightful when kept chilled in a cooler!!