Indoor S'mores

Here is a funny thing about writing a blog. You learn quickly what you like and what you don't.

I'm not a fan of graham crackers. I mean, I will eat them, but I wouldn't cry if I could never have them again. Growing up, I was never a big cheesecake fan, unless it was from Lindy's in New York City (double drool) or I made it myself. Now I know why. It had a lot to do with the graham cracker base. Lindy's has this amazing creamy textured top with a just right cracker base. Mine is the same way. It's there, but only just. Unfortunately, that's my husbands favorite part, so when I make it, it takes up half the pan. 

I was never a fan of s'mores either. I know, *shock horror*! When we would have backyard campfires (one thing I really miss about living in the sticks) I would use one of the graham crackers as a spoon to eat the chocolately marshmallow goodness off the other graham cracker that served as a fabulous makeshift plate. 

My daughter has a playdate today and asked if we could make 'saaa-mores'. I didn't think she knew what they were, but apparently she does. Never one to say no to her sweet face,  I realized we faced a problem. First, we live is Suburbia. No open fires allowed. Second, it's like -145º outside and our barbeque grill in snowed in. Third, making them in the oven doesn't seem authentic. I would feel like I was cheating. Plus, they are so messy.

I remembered snipping a recipe off the back of a cereal box not that long ago. Off to my scary recipe folder I went and found these. Indoor S'mores. 

Amazing.

Gimme, gimme, gimme S'more!

INDOOR S'MORES 

Recipe adapted and slightly modified from the back of a Golden Grahams Box

5 cups Golden Grahams cereal

4 cups miniature marshmallows

1 cup chocolate chips

⅓ cup butter or margarine
2 tablespoons milk**
1 teaspoon vanilla

1 cup miniature marshmallows

½ cup peanut butter - optional, but so good!

**Here is a trick I learned many years ago when first learning to make Crispy Treats squares - or recipes that call for marshmallow as a binder. When I used to make them, they would go hard on me once cooled or shortly after, making eating difficult. Our 72-year-old neighbor told me to add 2 tablespoons milk to the marshmallow mixture as it's melting. The treats will stay soft and gooey. I don't know how or why it works, but it always does.

In a large bowl, measure cereal. Coat an 8 or 9-inch dish with non-stick cooking spray. In saucepan, heat 4 cups marshmallows, chocolate chips, butter, milk, and peanut butter, 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. I gently use the palm of my buttered hand. It gets the job done a bit easier.

Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. I prefer these right out of the fridge. Store loosely covered for 2 days...if they last that long!

Yields: About 24 servings

Happy Baking!