Friday, November 2, 2007
You're killing me, Smalls.
Unfortunately, this fall I have not been to a hayride and have not had the pleasure of sitting around a bonfire and making S'mores. That was not going to stop me from having S'mores, though! I saw this recipe on the Williams and Sonoma website, but before I had a chance to make them, I saw them on Annie's blog. That sealed the deal. I had to make these treats. I didn't have to use the oven, so it was nice to keep the kitchen a little cooler while we had our mini-heat wave in the middle of October. They were good, but I think in the future I will limit them to something fun to make with my cousins. Not a star dessert, but a fun concept and certainly tasty. It's hard to go wrong with grahams, chocolate, and a (flaming) mallow.
from Williams and Sonoma
3 T unsalted butter, cut into chunks
6 whole graham crackers
3/4 c sweetened condensed milk (not evaporated milk)
1 1/3 c semisweet chocolate chips
1 1/2 t vanilla extract
1 pinch of salt
1 c miniature marshmallows
2 whole graham crackers or 1 c mini-graham cracker shapes
Line an 8-inch square baking pan or dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter.
In a small saucepan over medium-low heat, melt the 3 tablespoons butter. Using a pot holder, move the pan to a heatproof surface. Let cool for 5 minutes.
Put the 6 whole graham crackers into a zippered plastic bag. Press out all the air and seal the bag. Using a rolling pin, gently but firmly crush the cookies to make tiny crumbs. You should have 1 cup of crumbs. Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.
Lay a piece of plastic wrap loosely over the crumbs. Place your hand on the plastic wrap and spread the crumbs to coat the bottom of the pan. Once the crumbs are in place, press down firmly to make a solid, even layer. Throw away the plastic wrap when you are finished flattening the crumbs.
In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth. Using a pot holder, move the pan to a heatproof surface. Add the vanilla and salt and stir until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.
Scatter the marshmallows evenly over the chocolate filling and press them in gently. If using the 2 whole graham crackers, break them into little pieces. Stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.
Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the smore square on a cutting board. Peel the foil away from the sides, and cut the square into rectangles with a sharp knife. Keep refrigerated until just before serving.
Makes 12 bar cookies.