Toasted Marshmallow S’mores Bars
We ate these bars for an entire week straight while I tinkered with the recipe, trying to find the very best ratio of melted to toasted marshmallows. It’s a tough job, I know, but someone has to do it! Don’t feel too bad for me; when it comes to taste-testing desserts, I will volunteer every time! After several tries I got it just right. Imagine then, my distress when I went to log on last Friday night so I could post these just in time for the holiday weekend and I found out that I was locked out of the blog for the next 84 HOURS! Apparently someone was trying to hack in. I guess in some crazy way, I should feel flattered that something I have posted struck enough of a chord with someone that they felt it was worth their time to try to be a nuisance to my little blog. Pat on the back for me!
But back to more important things, like my s’mores bars. This is what you need to know:
Toasted. Marshmallows. Toasted marshmallows. Toasted marshmallow deliciousness.
Technically, these are broiled, but “broiled marshmallows” just doesn’t have the same ring as “toasted marshmallows,” so toasted marshmallows they shall be. I started making a variation of these bars last summer and they were delightful. Then the other week I saw a toasted marshmallow milkshake over at Smitten Kitchen, and I thought “Eureka! Why am I not toasting (broiling) my marshmallows in my s’mores bars?!?!?!” And so I tried it, they were everything I dreamed they would be, and I will never make them the old way again.
The toasted (broiled) marshmallows give the bars just a bit of that amazing burnt sugar taste that make regular s’mores so good. Note: If you cook sugar for too long, it gets hard. Don’t ask me to explain it; chemistry is not my strong suit. If you want more details, go find Alton Brown. Suffice it to say, browning some marshmallows is good, browning too many makes for a really hard and unpleasantly chewy bar. If you decide to toast more marshmallows, you may also want to up your melted marshmallows to make sure the bars stay soft.
You absolutely should consider doubling this recipe and making it in a 9×13 pan instead. Unless you live alone or you have difficulties with portion control and/or sharing. Then just make the recipe as written. Pick your serving size, nutrition information for 9 bars or 12 bars is below.
- 5 cups of mini marshmallows, divided
- 1/2 cup mini chocolate chips
- 2 cups Golden Grahams cereal
- 2 cups Rice Krispies cereal
- 2 T. butter
- pinch of salt
- 1. Measure 2 cups of Golden Grahams cereal and place it in a zip top bag. Let your 5 year old bash the heck out of it with a rolling pin until the cereal is crushed. Note: You want small, Rice Krispie-sized pieces, not powdered Golden Grahams.
- 2. Add butter and 4 cups of marshmallows to a medium-sized pot.
- 3. Spread the remaining 1 cup of mini marshmallows on a rimmed baking sheet lined with parchment paper. Once the butter and marshmallows start to melt in the pot, put the baking sheet under the broiler.
- 4. Broil marshmallows until puffed up and browned. Keep an eye on them! It may take as little as 30 seconds or even less, depending on your oven.
- 5. Meanwhile, keep stirring the marshmallows and butter over low heat until completely melted. Remove from heat.
- 6. Working quickly, use a spatula to scrape the browned marshmallows off of the parchment paper and into the pot. Add Rice Krispies, crushed Golden Grahams, salt, and chocolate chips. Stir quickly to combine.
- 7. Pour into an 8-inch square pan coated with cooking spray and spread over the bottom of the pan. If you spray the bottom of your one cup dry measuring cup with cooking spray, it does a great job of flattening out the cereal mixture to a uniform thickness.
- 8. Let cool.
- 9. Cut into 9 (or 12) pieces and store in a covered container with parchment paper between the layers.
- If you don't have any parchment paper, go buy some because otherwise you will have a giant mess when you go to transfer the toasted marshmallows and you'll be so angry you'll never try making them again. And that, my friend, would be tragic.