My office has a now-annual tradition to have a bake-off on Halloween. I say “now-annual” because last year was our first. I didn’t participate last year for two reasons: A. the theme was chocolate chip cookies, and toaster ovens are not convenient for large batches of cookies, and B. I was the emcee/coordinator. This year’s theme is dessert bars, and I’m no longer coordinating the fundraiser for the office that this is in support of. I’m actually entering four different bars. I’ve already posted the recipe for Apricot Oatmeal Bars–though I used peach preserves this time. The third bar I’m making is Seven Layer Magic Bars which has been a favorite since childhood. I’ll post the fourth recipe later tonight after I actually make them. On to the S’mores Bars! The theory behind these was to reimagine s’mores as a layer bar.
- 1 1/2 cups ground graham crackers
- 1/2 cup (1 stick) butter, melted
- 10 oz. bag of mini-marshmallows
- 15 oz. (1.5 10 oz. bags) Ghirardelli 60% Bittersweet chocolate chips
- 1 1/2 – 2 cups crushed mini-pretzels
- 14 oz. can sweetened condensed milk (I use Eagle brand)
- 9″ x 13″ baking pan OR
- 2 – 8″ x 8″ baking pans
- large bowl to mix marshmallows, pretzels & chocolate chips
- small bowl to melt butter in microwave OR
- small pan to melt butter on stovetop
- parchment paper to line the baking pan/s OR butter to grease them
Preheat oven to 350 degrees. Melt butter however you like and then mix it with the graham crackers. Press the resulting mixture into the bottom of the greased or parchment paper-lined pan/s. Mix the marshmallows, pretzels and chocolate chips in a large bowl and then pour on top of graham cracker crust (split evenly if using 2 8″ x 8″ pans). Pour sweetened condensed milk over the filling and let sit for a bit to trickle down to the crust. Bake in oven for 15 minutes. Marshmallows should be very puffy and sweetened condensed milk a nice caramel-y color. After baking, let cool for at least an hour for them to harden. Cut into bars and serve.