Sunday, July 17, 2011
Last weekend, we got to attend my husband's Family Reunion in Southern California. It was a really wonderful time, and as part of the gathering, we got to have a beach bonfire (Huntington Beach, Surf City USA, baby!). No bonfire is complete without S'mores, and I can't think of a better way to enjoy them than against the backdrop of the roaring Pacific and a setting sun, but this recipe is a close second.
Although these are indoor s'mores, you won't feel like you're settling (and you won't go to bed smelling like a campfire). Jay, my husband, who doesn't even like traditional s'mores can't keep his hands off of them. Personally, I think the addition of the butter and brown sugar and a dusting of sea salt takes these to a whole 'nother level...
12 (5x2 1/2 inch) Graham Crackers
3/4 cup (1 1/2 sticks) butter
3/4 cup firmly packed brown sugar
3 miniature marshmallows
1 cup chocolate pieces (about 4 chocolate bars, broken into pieces or milk chocolate chips)
sea salt for sprinkling, optional
Heat oven to 350 degrees. Line 15x10x1inch jelly roll (or cookie sheet with edges) with aluminum foil leaving a 1-inch overhang on ends. Spray foil with cooking spray. Place graham crackers onto foil so sides touch.
Melt butter and brown sugar in medium saucepan over Medium heat, stirring constantly, until smooth and mixture just comes to a boil, abotu 5 minutes. Pour evenly over crackers.
Bake 5-6 minutes or until bubbly.
Remove pan from oven; sprinkle with marshmallows and chocolate pieces. Continue baking until marshmallows begin to soften, about 2 to 3 minutes. Sprinkle with a fine dusting of sea salt, if desired. Cool completely. Lift from pan using foil. Cut into bars.
Source: Back of Market Pantry (Target) Brand Honey Graham Crackers