No-bake goodies are a hit in the summer when we don’t want our ovens to heat up the house. Like these S’mores bars. But now it’s fall and kitchens everywhere are heating up with warm nutmeg, spicy ginger, and creamy pumpkin sweets.
Except at my house. My oven is broken. So, to prevent myself from going into a serious I-can’t-bake-depression, I’m flipping through my recipe box for recipes that will satisfy my need to preheat to 350°. Gooey, chocolatey S’mores bars do the trick.
The key to making S’mores bars taste like the real campfire deal is to use HERSHEY’S chocolate candy bars.
3/4 cup light corn syrup
3 Tablespoons unsalted butter
1 cup milk chocolate chips, preferably HERSHEY’S
2 (4.4-ounce each) HERSHEY’S chocolate candy bars, divided
1 teaspoon vanilla
9 cups Golden Grahams cereal (12-ounce box)
3 cups mini marshmallows, plus a handful to sprinkle over the top if desired
Line a 9 x 13-inch pan with parchment paper or non-stick foil, or grease pan lightly with butter.
Microwave the corn syrup, butter, 1 cup milk chocolate chips, and 1 HERSHEY’S candy bar in a large bowl, uncovered, on medium-high for 1-1/2 minutes. Stir until almost smooth. Microwave again, uncovered, until large bubbles form on the surface, about 2-1/2 minutes longer.
Stir in vanilla. Pour the cereal in the bowl and toss until coated with mixture. Fold in the marshmallows. Chop the other HERSHEY’S candy bar and fold into the cereal mixture. Dump into the pan and press evenly with the back of a large metal spoon sprayed with cooking spray. Toss a handful of mini marshmallows on the top and tap down so they stick. If you have a kitchen torch, lightly toast the marshmallows.
Let cool completely. Cut and share.
What other treats could I make while I wait for my oven to get fixed? The stove top still works.
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