Food on Friday: S’mores, indoors

Smores_Ladies

By Julia Westhoff

How do you feel about this weather? I always think I love fall, but as soon as it gets a little cooler I get scared of the upcoming Polar Vortex (is that really happening?). Either way I guess it’s getting to be that time of year, and I should probably just embrace it. This recipe has definitely helped me do that.

This recipe. It is everything good in life, melted together and slightly torched. It is a recipe that I can’t believe I had never seen before – so perfect, in so many ways.

Let’s start with the fact that it’s s’mores. And of course, the fact that you don’t have to leave your cozy little kitchen to make them. But don’t worry – there will be no strange microwaved marshmallows, or messy graham cracker sandwich making. It’s all the great things about this fantastic dessert, but none of the hassle. I guarantee you it will find a new home in your recipe book (or pinterest board, or whatever). Check it out:

S’mores Fudge Bars
Adapted from The Little Epicurean

1 1/2 cups ground graham crackers
1 Tbsp granulated sugar
1/4 tsp fine sea salt
1/2 cup (1 stick) unsalted butter, melted
2 cups chopped dark chocolate (about 11 oz)
1- 14 oz can sweetened condensed milk
2 cups marshmallows

DIRECTIONS:

Line a 9-inch square pan with parchment paper. Lightly grease with cooking spray. Set aside.
In a medium bowl, combine ground graham crackers, sugar, and salt. Add melted butter and fold together until mixture is moistened. Transfer mixture to prepared square pan. Press into an even layer. Keep chilled in the fridge while you melt chocolate.
Melt together chopped chocolate and sweetened condensed milk in a medium metal or glass bowl over a small pot filled with an inch of barely simmering water. Stir together until chocolate is melted. Be careful not to overheat the chocolate.
Once chocolate has melted, remove from heat and pour chocolate over graham cracker crust. Sprinkle 2 cups of small marshmallows over chocolate. Press to ensure marshmallows adhere to chocolate. Place in fridge for at least 20 minutes for chocolate fudge to set.
Remove from pan. Cut into desired portions. Use a kitchen torch to toast the marshmallows OR just stick it under your broiler for a few minutes and make the whole thing UNBELIEVABLY melty, gooey, and delish.