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Gooey S’mores Squares

Gooey S'mores Squares
COOK TIME
35 min
YIELDS
36 servings

When you’re feeling low, nothing works better than chocolate. The combo of graham crackers, chocolate and toasted marshmallows will whisk you back to the campfires of your youth and give you a carbohydrate boost, too.

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Ingredients

Gooey S'mores Squares

22
graham cracker
¼
cup corn syrup
¼
cup butter, melted

Topping

3
Tbsp butter
4
oz semisweet chocolate, chopped
1
egg
¼
cup granulated sugar
2
Tbsp milk
½
tsp vanilla
¼
cup all purpose flour
1 ½
cup miniature marshmallow
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Directions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Line 8-inch (2 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease foil.

Step 3

Set aside.

Step 4

In food processor, chop crackers into fine crumbs.

Step 5

Add syrup and butter; pulse until moistened.

Step 6

Press into prepared pan; bake for 15 minutes or until edges are raised and firm to the touch.

Step 7

Let cool slightly.

Step 8

Meanwhile, in heatproof bowl set over hot (not boiling) water, melt butter and 3 1/2 ounces (105 g) of the chocolate.

Step 9

Stir until blended; let cool to room temperature.

Step 10

Using electric mixer beat in egg, sugar, milk and vanilla until blended; stir in flour.

Step 11

Pour over crumb layer; bake for 20 minutes or until cake tester inserted in centre of chocolate layer still has moist crumbs clinging to it.

Step 12

Sprinkle marshmallows evenly over top; broil for 30 seconds or just until very lightly toasted.

Step 13

Let cool completely in pan on rack.

Step 14

Melt remaining chocolate; dip tines of fork into chocolate, then drizzle randomly over marshmallows.

Step 15

Let stand until chocolate is firm.

Step 16

Using foil as handles, transfer to cutting board.

Step 17

Using knife dipped in hot water and wiped dry, cut into squares. (Squares can be stored in airtight container in refrigerator for up to 3 days or frozen for up to 2 weeks.)

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