On the seventh day of the Christmas Cookie Challenge …
I mocked Mother Nature by bringing a piece of summer into my kitchen.
I love s’mores. I love setting a marshmallow to flames, then squishing it between to graham crackers and chocolate. I love the messiness and the stickiness, and the feeling of happiness that comes with eating a snack that makes you feel like a kid again.
We spent a week at a dude ranch in Wyoming this summer and every night we sat around a campfire with the ranch owners, wranglers and other guests, talking, laughing and making s’mores. I lost track of how many my kids had, but I’m glad I didn’t police their sugar, as those were the only s’mores we made all summer, thanks to the drought.
I knew I had to make indoor s’mores as part of the Christmas Cookie Challenge. The fact that I made these hours before our first blizzard of the year is simply great timing.
GOLDEN GRAHAMS® S’MORES
- 8 cups Golden Grahams® cereal
- 5cups miniature marshmallows
- 1 ˝ cups milk chocolate chips
- 1/4 cup light corn syrup
- 5 tablespoons butter or margarine
- 1 teaspoon vanilla
- 1 cup miniature marshmallows, if desired
Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.Source: The Golden Grahams® cereal box