Ah, my dear friends, today I’ve got a real treat that’ll take you down memory lane – something that bridges the gap between the joy of outdoor summer campfires and the cozy delight of indoor sweetness.
We’re talkin’ about none other than Gooey S’mores Squares. Now, the traditional way is with a fire pit and a starry sky, marshmallows on sticks, and the sound of laughter harmonizing with the crackling wood.
But let’s face it, not every day graces us with the weather for a bonfire nor the time for the wilderness. That’s why these S’mores Squares are a little slice of nostalgia you can serve right from the comfort of your own kitchen.
Perfect for when those grandbabies come visitin’ or when your quilting circle drops by for some sippin’ and chattin’.
Now, darlin’s, these S’mores Squares are rich and delightful all on their own. But imagine pairing a square with a scoop of homemade vanilla ice cream or a cup of hot cocoa on a brisk day.
If it’s the peak of summer, a tall glass of iced tea would cut through that sweetness like a breeze through willow trees.
Whether it’s after a hearty supper or as a mid-afternoon treat, they’ll provide a delectable sweet touch to any occasion.
Gooey S’mores Squares
Serves: Makes about 16 bars, depending on how generous you’re feeling with your cuts.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, melted
– 1/4 cup brown sugar, packed down as tight as a packed barn at harvest
– 1 teaspoon vanilla extract, the kind that smells like pure comfort
– 1 cup all-purpose flour, sifted like a soft summer breeze
– 1 cup graham cracker crumbs, crushed with all the care you’d give an heirloom
– 1/2 teaspoon baking powder
– A pinch of salt, just like a pinch brings out the best in us all
– 2 cups miniature marshmallows, fluffy as a cloud over the prairie
– 1 1/2 cups milk chocolate chips, as rich as the soil in our gardens
Directions:
1. Preheat your oven to a warm 350 degrees Fahrenheit, and line a 9-inch square baking pan with parchment paper, leaving a bit of overhang – this is a neat trick to lift your bars out with ease.
2. Take your time and whisk together that melted butter, brown sugar, and vanilla extract, until it’s smooth as a calm lake at dawn.
3. Now, gently stir in your flour, graham cracker crumbs, baking powder, and salt. Careful now, just mix it until it’s combined, no need to overwork it.
4. Press about two-thirds of this crumbly delight into the bottom of your prepared pan, as even as a row of corn in the field.
5. Sprinkle your chocolate chips lovingly over the top, followed by the marshmallows, as if you’re seeding a field of sweet dreams.
6. Crumble the remaining graham cracker mixture over the marshmallows, like a gentle snowfall in December.
7. Slide that pan into the preheated oven and bake her up for about 15 minutes, or until you see the marshmallows turn a light, golden brown, the same color as the wheat fields in autumn.
8. Now patience, darling. Let those bars cool completely in the pan. Once they’re set, lift them out with those parchment paper ‘handles’, and cut them with care into squares.
Variations & Tips:
Variety’s the spice of life, they always say.
Mix in some pecans or walnuts for a nice crunch, like a twist in an old tale. Use dark chocolate instead of milk chocolate if you fancy a richer tale.
If you want to stick to traditions, swap out those chocolate chips for a couple of good ol’ Hershey bars broken into pieces.
Now, here’s a tip passed down from my mama: if you wet the knife before you cut the bars, it’ll slice through those sticky marshmallows like a hot knife through butter.
And remember, the secret ingredient to any recipe is a sprinkle of love and a dash of memories. Enjoy, my dears!
Source: cooktopcove.com
