Double-Thick Campfire Bars

The impending summer makes me think of camp, which makes me think of plaintive letters home, moody counselors, and delicious s'mores. Since right now I am sans grill and have a shitty gas stove, I cannot roast marshmallows over on open flame and therefore am unable to make traditional s'mores. But I was able to put together some Double-Thick Campfire Bars, which offer all the chocolate-graham gooeyness of s'mores and pose little fire hazard.

The recipe below is a modified version of your standard s'mores bar recipe.

Double-Thick Campfire Bars

  • 1 10 1/2 oz bag of mini marshmallows
  • 1 1/2 c. semi-sweet chocolate chips
  • 5 T butter
  • 1/3 c. light corn syrup
  • 1 t vanilla
  • 7 c. Golden Grahams cereal

Set aside one cup of marshmallows. Melt remaining marshmallows with butter, corn syrup, and chocolate chips in a three-quart pan over low heat. Stir often.

When mixture is fully melted, remove pan from heat. Stir in vanilla.

Pour cereal into a large bowl and pour marshmallow mixture over the cereal. Pack into 8 x 8 pan using a greased spatula and, if necessary, the palm of your hand. Sprinkle remaining marshmallows on top.

Cool until firm and store at room temperature.

The bars are dense blocks of chocolate, marshmallows and sweetened graham chunks. I recommend cutting yourself a piece roughly the size of a Rubik's Cube, a serving I reckon is equivalent to three s'mores.

Note: If the "double-thick" aspect of this recipe intimidates you, feel free to use a 9 x 13 pan. Feel free, also, to wear a name-tag that reads "wuss."

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Joanna O'Leary