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THE RECIPE BOX: Make these s'mores without the campfire

No fire pit needed to enjoy these smores bars.

No fire pit needed to enjoy these smores bars.

You might not want to whip up a batch of these s'mores bars this week because of Halloween and all of the candy around the house. But do yourself a favor, and make this s'mores bars recipe during the holidays, which are just around the corner.

Patricia Richardson, who is my second mother, made s'mores bars to share at Pastor Matt Murphy's appreciation dinner last week. Being a fan of s'mores, I have found that these bars are my second favorite way to eat graham crackers, chocolate and marshmallows, just in bar form when you can't toast the marshmallows over a campfire.

The recipe calls for Hershey Bars, but Patricia used milk chocolate chips instead. I think the chocolate chips are better for this recipe. But try it out and see what you think.

Speaking of the holidays, send me some of those great family recipes for Thanksgiving. Email the recipes to: julie.wells@rockdalecitizen.com.

S'mores bars

3/4 cup of butter

2/3 cup of sugar

One egg

1 teaspoon vanilla

18 whole graham crackers, crushed (about 3 cups)

1/2 cup of all-purpose flour

1/2 teaspoon salt

Eight (1 ?-ounce) Hershey Bars

3 1/2 cups of mini-marshmallows

Preheat the oven to 350 degrees.

Beat the butter and sugar together until light and fluffy.

Beat in the egg and vanilla.

Stir in the cracker crumbs, reserving 1 cup of crumbs for later.

Press the mixture into the bottom of a greased 9-by-13-inch baking pan.

Arrange chocolate bars in a single layer over the crust.

Sprinkle with marshmallows and the remaining cup of cracker crumbs.

Bake for 20 to 25 minutes or until golden.

Allow the s’mores to cool for about 10 minutes and then cut into bars.

Allow the bars to cool completely before eating.

Tip: Use the entire three cups of crumbs in the mixture, instead of sprinkling some on top, for a smoother texture.