I'll admit, my cravings for food can be a bit ridiculous at times and s'mores are no exception. I don't know what it is, but the faintest smell of campfire has me craving this summer staple. There's something so nostalgic about s'mores around a campfire, that even as the temperatures drop I find myself craving this classic fireside treat. Thankfully, I stumbled across this recipe and it's been a favorite ever since.
LAYERED S'MORE BARS
Ingredients:
| 18 | whole graham crackers, crumbled into small pieces |
| 2 | cups crispy rice cereal |
| 1 | cup Karo® Light Corn Syrup |
| ⅓ | cup brown sugar |
| 2 | tablespoons butter OR margarine |
| ½ | teaspoon baking soda |
| ½ | teaspoon Pure Vanilla Extract |
| 6 | (1.55 oz. each) milk chocolate candy bars |
| 1 | package (10 oz.) mini marshmallows |
| ⅓ | cup mini chocolate chips |
- Combine crackers with cereal in a large mixing bowl; set aside.
- Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH for about 2 minutes or until syrup boils.)
- Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
- Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
- Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.
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