S'more Bars
8 Graham Crackers (5- by 2-1/2-inches) each
3/4 c. margarine or butter (1-1/2) sticks softened
1 c. packed light brown sugar
3/4 c. granulated sugar
1 tbsp vanilla extract
4 large eggs
1-1/2 c. all-purpose flour
2-1/4 tsp baking powder
1 tsp salt
1 c. walnuts or pecans coarsely chopped
1 7-8-oz. bar semisweet or milk chocolate bar, cut into small pieces
2 c. mini marshmallows
Preheat oven to dg350. Grease 13- by 9-inch metal baking pan. Line
pan with foil, grease and flour foil.
Coarsely crumble enough Graham Crackers to equal 1 cup pieces; set
aside. With rolling pin crush remaining Graham Crackers to equal 1/2
cup fine crumbs.
In heavy 3-quart saucepan melt margarine or butter over low heat.
Remove saucepan from heat. With spoon, stir in sugar and vanilla, then
stir in eggs until well-blended.
On wax paper, combine flour, baking powder, salt and finely crushed
Graham Cracker crumbs. Stir into mixture in saucepan just until
blended. Stir in chopped nuts.
Spread batter evenly in baking pan. Bake 30 minutes or until top is
lightly golden. Remove pan from oven and sprinkle with Graham Cracker
pieces, chocolate pieces and marshmallows. Return pan to oven and bake
10 minutes longer or until marshmallows are puffed and golden. Cool
completely in pan on wire rack. When cool cut lengthwise into four
strips then cut each strip crosswise into six pieces.
Makes 24 bars--260 calories each.
S'mores Brownies
8 Graham crackers (each 5- by 2-1/2-inches)
1/4 c. drained, red maraschino cherries or 10 cherries
1/4 c. drained green maraschino cherries or 10 cherries
3/4 c. margarine or butter (1-1/2 sticks)
4 1-oz. squares unsweetened chocolate
1-1/4 c. sugar
2 tsp vanilla extract
1/4 tsp salt
3 large eggs
1-1/4 c. walnuts, chopped
1 c. flour
2 c. miniature marshmallows (1/2 10-oz. bag)
3/4 c. semisweet chocolate pieces
Preheat oven to dg350. Grease 13 by 9 inch metal baking pan. Break
Graham crackers into small pieces. Cut each red and green maraschino
cherry in half.
In heavy 3-quart saucepan over low heat, heat margarine or butter and
unsweetened chocolate until melted and smooth. Stirring frequently.
Remove saucepan from heat. With wire whisk or spoon, beat in sugar,
vanilla extract, salt and eggs until well blended. Stir in Graham
cracker pieces, walnuts, flour and 1 cup marshmallows. Evenly spread
in pan.
Bake brownies 25 minutes. Sprinkle brownies with remaining 1 cup
marshmallows. Press cherry halves into brownies. Sprinkle with
semisweet chocolate pieces. Bake 8-10 minutes longer until tests
clean. Cool in pan on wire rack until cold and semisweet chocolate
pieces are firm.
When cold, cut brownies lengthwise into 4 strips. Then cut each strip
crosswise into 6 pieces. Store in tightly covered container.
Makes 2 dozen brownies about 260 calories each.
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