Layered s’mores bars

An updated version of a classic sweet treat!

Based on a favourite treat of my youth, this updated recipe is just as delicious but a little bit healthier. I love that unlike many dessert recipes that call for white flour, these beauties can be made with just graham crackers which have more fibre and protein plus you can use low-fat or gluten-free graham crackers without compromising on taste or texture. I also chose to replace the traditional sweetened condensed milk with regular milk (non-dairy works too), making this version mercifully less sweet than the original. I find that using dark chocolate chips helps to cut the sweetness as well. If you’re feeding them to grownups, I highly recommend adding bourbon to the butter mixture; otherwise stick with vanilla extract. Be sure the squares are thoroughly chilled before you cut them so they don’t fall apart (although they’ll still be delicious even if they do). For more delightfully decadent campfire-inspired treats, check out this great s’mores brownie recipe or this fun s’mores parfait.

Ingredients

• 1/2 cup (115 g) butter (regular or non-dairy)
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (125 mL) milk (regular or non-dairy)
• 1 1/2 cups (180 g) graham cracker crumbs (regular or gluten-free)
• 2 teaspoons bourbon OR 1/2 teaspoon vanilla extract
• 14 oz (400 g) box graham crackers
• 3 cups (136 g) mini marshmallows (regular or vegan)
• 1 1/2 cups (330 g) dark chocolate chips

Method

• Preheat oven to 350F. Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing the paper to hang over the edges of the pan.
• Put the butter, brown sugar and milk in a medium saucepan. Over medium heat, slowly bring to a boil, stirring often. As soon as it is beginning to bubble and the butter has fully melted, remove the pot from the heat. Stir in the bourbon or vanilla, followed graham crumbs, to make a thick batter-like mixture. Set aside to let cool slightly.
• Fill the bottom of the prepared pan with a layer of graham crackers, cutting them with a very sharp knife as needed to fill the space.
• Spread one-third of the cooked graham crumb mixture in a thin layer over the cracker layer (don’t worry if it’s not completely smooth or even).
• Sprinkle half the marshmallows over the graham crumb mixture, followed by half the chocolate chips.
• Top the marshmallows and chocolate chips with another thin layer of one-third of the graham crumb mixture, followed by another layer of graham crackers and a layer of the remaining graham crumb mixture. Reserve remaining graham crackers in the box for another purpose.
• Finish by sprinkling remaining marshmallows and chocolate chips over the top.
• Bake for 18 to 20 minutes, until the marshmallows are nicely browned.
• Let the pan of s’mores bars cool for one hour on a wire rack, then transfer to the fridge to cool completely (about 3 – 4 hours) before lifting them out of the pan using the edges of the parchment paper.
• Use a large, sharp knife to cut into 1×2 inch (2.5 x 5 cm) bars. You may find it helpful to clean your knife periodically during the cutting process.
• Store tightly covered at room temperature for up to three days, refrigerate for a week or freeze for longer storage.

Makes 32 bars.