Chewy Gooey S’mores Bars

Last month, my mom had her annual Valentine’s Day party.  All the kids (my siblings and I) were asked to bring a yummy Valentines-ish treat.  I brought my favorite pink Cherry Chocolate Fruit Dip.  My sister in laws brought pink popcorn and a strawberry cheesecake.  The dessert table was totally pink, red, and fancy.  And, then there were these big, fat, globby, brown wads sitting in the midst.  I didn’t think much of them until I saw Dan totally downing one, telling me, with his mouth full, that I had to try them.  I did.  It was awesome.  I probably had three or four…or seven.  In fact, I didn’t eat anything pink or red all night long.  Before I left, I knew I had to get the recipe, so I start asking all the girls which of them brought the brown stuff.  Lo and behold, it was my new brother in law, Trevor.  A dude!  I know I shouldn’t be so impressed, but in my family the guys don’t make much more than toast.  So, asking him for the recipe was a foreign experience.  I liked it.

Anyway, he emailed me the recipe for these S’mores Bars.  I’m sure it’s nothing new in the recipe world, y’all have probably had them before.  But, I love them.  It was my first, and I need more.  I heart chewy stuff.

Chewy Gooey S’mores Bars
from Betty Crocker

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Chewy Gooey S’mores Bars

Ingredients

• 8 cups Golden Grahams cereal
• 5 cups miniature marshmallows
• 1 1/2 cups milk chocolate chips
• 1/4 cup light corn syrup
• 5 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1 cup miniature marshmallows if desired

Instructions

1. In a large bowl, measure cereal.
2. Butter 13x9-inch pan.
3. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter, uncovered on High for 2 to 3 1/2 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
4. Pour over cereal; quickly toss until completely coated.
5. Stir in 1 cup marshmallows.
6. Press mixture evenly in pan, using buttered back of spoon.
7. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
8. For bars, cut into 6 rows by 4 rows.
9. Store loosely covered at room temperature up to 2 days.