For Saturday night’s glorified eat-a-thon, Doug suggested that I make s’more granola bars. I was hesitant because I knew that I’d eat many of them, that I wouldn’t be able to control myself around graham crackers and chocolate. I was right. The mixture of butter and graham crackers alone sets me over the edge. But then there was chocolate involved. I managed not to go into a sugar overdose, and ate only one before bringing them to Seth and Kira’s. Though I think I only gave them two. Sorry guys, next time.
As always, these bars are simple to make. I had a difficult time because I used Fluff and the recipe said to put the chocolate chips on first and then the Fluff. Now, imagine that you are making a seven-layer taco dip. Imagine putting diced tomatoes or refried beans first and then adding cream cheese. You’d have a big mess, right? Exactly what happens when you put chocolate chips on the granola and then Fluff. Big mess. Lots of swearing. I suggest doing the opposite if using Fluff.
S’More Granola Bars
adapted from King Arthur Flour: Baker’s Companion
6 tablespoons unsalted butter, cut into pieces
1/4 cup light brown sugar
6 tablespoons pure maple syrup or golden syrup
1/2 cup all purpose flour
2 cups old fashioned rolled oats
1 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet or bittersweet chocolate chips
1 1/2 cups mini marshmallows or 1 cup Fluff
S’More Granola Bars: Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter (or use a non stick vegetable cooking spray) a 9 x 9 inch (23 x 23 cm) square baking pan.
Melt the butter, brown sugar, and maple syrup (golden syrup) in a medium sized saucepan, placed over medium heat. Once the sugar has dissolved remove the saucepan from the heat and transfer the mixture to a large heatproof bowl. Stir in the flour, oats, graham cracker crumbs, salt and ground cinnamon, making sure all the dry ingredients are coated with the butter mixture. Press about half of this mixture onto the bottom of the prepared pan and leave to cool (about 5-10 minutes). Once the mixture has cooled sufficiently, evenly sprinkle with the chocolate chips and marshmallows. If using Fluff topping, place spoonfuls of Fluff over granola mixture and smooth with wet or oiled fingertips. Then top with chocolate chips. Top with the remaining crust mixture. Bake in the preheated oven for about 15 minutes. Remove from the oven and let cool for about 20 minutes. Cut into squares while they are still warm. Can be stored at room temperature for several days.
Makes about 16 – 2 inch squares.
And of course, baking needs to be followed by what Katie does during this time. Sleeping in the sun with her paw on a ball. That’s normal, right?