I love graham crackers. My son loves graham crackers. Heck, we all love graham crackers. As a young child, I had braces because my teeth were all jacked up. More often than not my teeth hurt from the braces and my gram being the good woman she was taught me that graham crackers could easily be crushed up and put in milk. They were soft, sweet, and better than cereal. I got fat. real fat. I never noticed it, but my mom has told me so. Why am I sharing this? This is where my love for soft graham crackers come from. I suspect this is why I need to dunk every cookie that is placed into my mouth into milk first. I don’t even like milk, but a soft cookie makes up for it.
These bars become slightly soft, but still have a crunch. They’re packed full of marshmallows flavored with a touch of molasses. The topping is a rich, chocolate ganache. I personally think this was one of the best recipes I’ve made in a while.
S’mores Crispies Bars
Graham Cracker Bars
- 3 packs (21 crackers) graham crackers, crushed
- 1 10 oz . bag marshmallows
- 3 T . salted butter
- 1 tsp . vanilla
- 2 tsp . molasses (optional)
- 2 cups milk chocolate chips
- 3/4 cup heavy cream
Graham cracker bars
- Lay parchment paper in an 8x8 square pan.
- Crush the graham crackers so there are still nickle sized pieces. Don't crush them too fine. Place them in a large bowl.
- In a saucepan, add in marshmallows, butter, and molasses. Heat over medium until everything melts together and becomes a thick gooey consistency. Remove from heat.
- Add vanilla and stir.
- Pour the marshmallow mix into the large bowl with the graham crackers. Stir to cover all the graham cracker pieces.
- Pour the graham cracker mixture into the prepared pan. Press the mixture firmly into the pan so it doesn't crumble later on.
- In a bowl, add in the chocolate chips.
- In a microwave safe bowl, add in the heavy cream and microwave for 30 second intervals until the cream is hot. I would do three or four intervals. Make sure you use a bigger bowl so that the cream doesn't spill all over into your microwave.
- Pour the cream into the chocolate chips and let it sit for a minute or two.
- Whisk until the cream and chocolate comes together. Let it sit at room temperature for a few hours or place in the fridge for 45 minutes until the mixture thickens into almost a spreadable ganache. You want it still pourable, but pretty thick.
- Pour the ganache onto the graham bars and spread. Refrigerate until ready to serve. Remove from the fridge 30 minutes before serving.
I hope you enjoy the S’more Crispies Bars!
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