S’mores Bars

Martha Stewart Living - - The Workbook -

4 tablespoons ( 1/2 stick) un­salted butter, plus more, room tem­per­a­ture, for pans 1 bag (10 ounces) minia­ture

marsh­mal­lows 4 cups puffed- rice ce­real 9 gra­ham crack­ers, bro­ken into 1/2- inch pieces (2 cups) Pinch of kosher salt 3 ounces milk or semisweet

choco­late, chopped ( 2/3 cup) 1. Butter a 9-by-13-inch bak­ing dish. Line with parch­ment, leav­ing a 2-inch over­hang on two sides; butter parch­ment. Pre­heat broiler. Butter a rimmed bak­ing sheet; ar­range marsh­mal­lows on it in an even layer. Broil un­til black­ened in places, 1 to 2 min­utes. 2. Melt butter in a saucepan over medium heat. Add marsh­mal­lows; stir un­til melted. Stir in ce­real, gra­ham crack­ers, and salt. Re­move from heat; let cool 1 minute. Stir in half of choco­late. Press mix­ture into pre­pared dish; press re­main­ing choco­late into top. Let cool com­pletely. Lift out of pan us­ing parch­ment; cut into shapes with a sharp knife or cookie cut­ter.

AC­TIVE TIME: 20 MIN. | TO­TAL TIME: 50 MIN. MAKES: 12

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.