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.
These will be great for our Girl Scout leader appreciation dinner!
Yes, they will! I’m sure they’ll be a hit!