[When I first heard of National S’mores Day (which is today) I knew exactly what I wanted to post. This is from Kristen’s Decorate This! blog. I fell in love with this about a month ago and Kristen has kindly agreed to post it here on Sugar Turntable, as well as her Peanut Butter Crunch S’mores Bars. Kristen, you’re awesome, and your blog is awesome!]
Nothing says summer to me quite like s’mores. The gooey, melted chocolate, slightly cripsy and totally melted marshmallows, crunchy graham crackers…total summer heaven.
So, what do you do if you don’t have a campfire? Make these amazing s’mores pops and chocolate peanut butter crunch s’mores bars, of course! Both are absolutely delicious and portable – no open flame required. Not to mention that only the s’mores bars require oven time – under 10 minutes – perfect for those super hot summer days when the very last thing you feel like doing is turning on the oven.
Lollipop sticks (I like using 6″ sticks for these, as they are closer to the length of a real stick)
Coarse graham cracker crumbs
Chocolate for dipping (I like Chocoley Bada Bing Bada Boom Dipping and Enrobing Formula)
Press a lollipop stick about half-way into each marshmallow.
Melt chocolate according to package directions. Once melted, dip the marshmallow into the chocolate, coating to your desire (I like to coat mine almost entirely in chocolate, but you can use as much or as little chocolate as you like). Remove from chocolate.
Once removed from the chocolate, excess coating will start dripping off of the marshmallow. Hold the marshmallow in one hand, and gently tap your hand to help remove excess coating, turning the marshmallow as you go so the excess will come off evenly.
Let chocolate harden for a moment, and then roll in coarse graham cracker crumbs, again using as much or as little as you like. Place upright in a styrofoam block (or other stand) to dry completely.
Peanut Butter Crunch S’mores Bars
Serves about 12, depending on how large you cut your bars
Approximately 7 whole graham crackers (or enough to completely cover the bottom of a 13x9x2 inch pan)
2 1/2 cups miniature marshmallows (or a little bit more; I like to completely cover the graham cracker layer with marshmallows)
12 ounces semi-sweet chocolate
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray, or line with parchment paper (I prefer using parchment paper – it makes removing the bars much easier!). Arrange graham crackers in a single layer in dish, cutting or breaking crackers as needed to fit.
Sprinkle marshmallows evenly over crackers. Bake for 7-8 minutes or until marshmallows are puffy and slightly golden. Cool completely.
In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup, and butter. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.
Stir in peanut butter, then stir in Rice Krispies until combined. Spread evenly over marshmallows.
Cover and refrigerate about 1 hour or until firm. Cut as desired and store in an airtight container.
Source: Rice Krispies