“This recipe is from Williams-Sonoma.”
READY IN:
4hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Line an 8-inch square baking pan or dish with aluminum foil so that the foil hangs over the sides. Grease the foil with butter.
  2. Melt the butter Let cool for 5 minutes.
  3. Crush the crackers and make the crust You should have 1 cup of crumbs. Add the crumbs to the melted butter and stir with a wooden spoon until blended. Scrape the crumbs into the baking pan.
  4. Press in the crust.
  5. Make the chocolate filling.
  6. In a medium saucepan over medium-low heat, combine the condensed milk and chocolate chips. Heat, stirring with a wooden spoon until the chocolate is melted and the mixture is smooth. Add the vanilla and salt and stir until blended. Pour the filling over the graham cracker crust and spread evenly with the spoon.
  7. Finish the bars.
  8. Scatter the marshmallows evenly over the chocolate filling and press them in gently. If using the 2 whole graham crackers, break them into little pieces. Stick the broken crackers or mini-cracker shapes into the filling among the marshmallows.
  9. Cut the bars.
  10. Cover and refrigerate the bars until they are firm, about 4 hours. To serve, lift the foil from the pan and set the s'more square on a cutting board. Peel the foil away from the sides, and cut the square into rectangles with a sharp knife. Keep refrigerated until just before serving.

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