HAPPY 100TH ANNIVERSARY, GIRL SCOUTS OF USA! In honor of the celebratory occasion, Miss Party felt compelled to be a resourceful Girl Scout and find a way to bring along a favorite Girl Scout campfire treat to our local high school library’s “Cafe Read-a-Latte” week where nary a campfire would be found. She improvised on a Seven Layer Bar recipe and the S’More Bars turned out SO yummy, chewy and chocolatey they just had to have s’more!!
These cookie-related treats are ridiculously easy to make, which makes them a perfect recipe to make with kids, or for kids. Of course, don’t think for a second the big kids (teens and adults) won’t go back for seconds or thirds! Miss Party’s plate of S’More Bars was clean as a whistle in under 10 minutes so she’s just finished another batch for tomorrow!
Were you a Girl Scout? Got any great memories or stories from your scouting days? Please share it ’round our imaginary campfire!
The quantity of bars yielded from a 9″x13″pan varies widely depending on how large or small the pieces are cut.
non-stick cooking spray
1/3 cup unsalted butter, melted
2 1/2 cups graham cracker crumbs
1 14oz can “Borden’s Eagle” sweetened, condensed milk (Miss Party has used “Borden’s Eagle” low fat, sweetened, condensed milk and noticed no taste difference in the end result)
2 cups semi-sweet chocolate chips
3 1/2 cups of mini marshmallows
(1 cup of peanut butter chips could also be added, if S’Maco Bars are desired)
Preheat oven to 350 degrees.
1) Line a 9″x13″pan with aluminum foil, extending the foil over the edges of the pan. Lightly spray the foil with non-stick cooking spray.
2) In a small mixing bowl, combine graham cracker crumbs and melted butter, mix well. Distribute graham cracker crumbs evenly across the entire bottom of the pan and compact mixture lightly with a fork to create the S’More Bar crust.
3) Pour the sweetened, condensed milk evenly over the graham cracker crumb mixture, using a spoon to push the mixture into the edges and corners.
4) Evenly distribute a layer of chocolate chips and then a layer of mini marshmallows.
Bake for 30 minutes, towards the end of the baking time watch that the marshmallows don’t get too brown. Cool pan for 1 hour on a wire rack. Cover pan with foil and refrigerate for 1 hour and up to overnight.
Remove all the foil and carefully place the uncut cookie onto a cutting board. Cut into small bars, squares or diamonds. Store in plastic container in refrigerator for up to one week. Serve bars at room temperature.