S'more Bars

I'm continuing on with s'more week and I think you're going to love this recipe! This is the perfect dessert to make for a summer bbq because it feeds a crowd and is easy to make. I have one more s'more recipe to post and I guarantee it'll "shake" up your week! (Any guesses what it is??) Check out part one of s'more week here

S'more Bars
2 cups graham cracker crumbs
1 cup unsalted butter, melted
1 (10 oz.) bag large marshmallows
1 (12 oz.) bag semi-sweet chocolate chips, melted
1/3 cup almond slivers, toasted
1/4 tsp sea salt

  1. Preheat oven to 350ºF and grease and line a 9x13 baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan a bit, to act as handles to remove from the pan later. Set aside.
  2. Place the graham crackers in a food processor and blend until they are fine crumbs. Transfer crumb mixture to a medium bowl, add butter and mix with a fork until uniform. Reserve 1 tbsp of the graham cracker crumbs. 
  3. Transfer graham crackers to a 9x13 pan. Press crackers down using the back of a glass. Bake crust for 10 minutes or until smell golden. Transfer to a cooling rack until cooled. (leave oven on!)
  4. Place marshmallows on top of the baked graham crackers, side by side leaving little to no gap in between each marshmallow.
  5. Toast almond slivers in a pan on medium-low heat until light brown, make sure not to burn. Set aside to cool. Mix in the tbsp of crumb with almonds.
  6. Melt chocolate in the microwave, heating in 30 second intervals and mixing thoroughly between each interval. Mix until smooth and melted.
  7. Top marshmallows with melted chocolate. Spread to cover marshmallow layer. Sprinkle reserved graham cracker/almond crumb all over. Bake for 10-12 minutes to allow the marshmallow to melt. Transfer to a cooling rack. Sprinkle the sea salt.
  8. When the s’mores are cooled, transfer to the freezer for 30 minutes. Then, let them sit on the counter for about 10 minutes before cutting. 

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