A classic, make-it-fast dessert for sharing:
S'mores bars (from Joanne Fluke's book Carrot Cake Murder)
Graham cracker sheets (most of 1 package within a box)
2 cups mini white marshmallows
1 cup cashews
1 cup (6 oz.) semisweet chocolate chips
1/2 cup butter
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
- Preheat oven to 350 degrees F. Non-stick spray a 9x13 baking pan.
- Lay out graham crackers in pan. Break some in half or in quarters to fit. The original recipe says that overlapping is fine but it doesn't work out all that great.
- Sprinkle marshmallows evenly over graham crackers.
- Sprinkle chocolate chips evenly over marshmallows.
- Sprinkle cashews evenly over chocolate chips.
- In a small saucepan, melt butter over low heat, stirring constantly. Stir in brown sugar, stirring constantly until the sugar is dissolved. Remove from heat and stir in vanilla.
- Drizzle evenly over pan (be sure and get the edges well).
- Bake 10-12 minutes or until marshmallows are golden. Cool in pan on a wire rack.
- Once cool, cut into bars and serve. Store covered chilled or at room temperature.