These rich, gooey treats aren’t quite the same as the version you’d get over a campfire, but they’re gobbled up just as fast!
10 graham crackers
1/4 c. butter
1 10-oz. bag mini marshmallows, divided
3/4 c. chocolate chips
Grease a 7″ x 11″ baking dish. Set aside.
Start by crumbling up the graham crackers. You’re looking for pea-sized crumbles for the largest bits. If they’re too small it loses the texture — too big and they’ll be harder to cut and awkward to eat.
In a large saucepan, melt the butter on medium-low heat. Once it’s melted, keep it cooking until you’ve browned the butter. Scrape the bottom of the pan as you’re doing this so it doesn’t burn — we’re looking for brown, not black. It will have a rich, almost nutty smell.
Set aside 2 cups of the marshmallows, then stir the rest of them into the butter and melt them until the mixture is smooth. Remove from heat. Mix in the remaining 2 cups marshmallows, letting them just start to melt around the edges. Add in your chocolate chips and stir until the mixture is just combined.
Spread in your prepared baking dish and smooth out the top. Let your Gooey S’mores Bars cool completely, then cut. Small pieces are fine here, as they’re very rich. Enjoy!
