Ah, long weekends. Hubby is off work through Tuesday and has been busy with all sorts of projects, not the least of which is moving a huge pile of compost from the driveway to the backyard, prepping some spots to receive fruit trees. I haven't been quite so productive. After washing a pile of dishes yesterday morning and starting some laundry I spent most of the day outside, reading a good book and working on a tan. Today I've industriously contracted a nasty head cold (though it didn't stop me from enjoying church this morning or my spontaneous lunch date with the Mr.). I started a renovation in our little downstairs bathroom earlier this week--death to Victorian floral wallpaper!--that I hope to return to tomorrow or Tuesday, and share the results of when the carnage clears.
So, raise your hand if s'mores are one of your favorite summer things. I'll admit that I didn't spend much time around campfires growing up, and I'm not sure I even tried a s'more before my college years. But I've recently become a little enamored with them since discovering my broiler makes downright acceptable ones and no one can stop me from enjoying one at three in the afternoon because I am an a-d-u-l-t.
I needed a treat to bring to a game night with some girlfriends a few days ago and decided this S'more Nut Bar from Baked: New Frontiers in Baking would be the one. It has a familiar cast of characters, with some surprises. On top of a graham cracker base you have a layer of chocolate ganache chock full of peanuts and marshmallow chunks. Just looking at the picture makes me a little sad they are all gone.
S'more Nut Bars (adapted from Baked: New Frontiers in Baking)
- 1 1/4 c. graham cracker crumbs (about 12 crackers)
- 1 T. firmly packed light brown sugar
- 5 T. unsalted butter, melted
- 1/2 c. heavy cream
- 5 oz. dark chocolate, coarsely chopped
- 4 oz. milk chocolate, coarsely chopped
- 1 tsp. light corn syrup
- 10 marshmallows, cut into quarters, or 40 mini marshmallows
- 1/2 c. chopped lightly salted peanuts
- Preheat oven to 300 degrees F and butter the sides and bottom of a 8x8 pan.
- In a large bowl, stir together the graham cracker crumbs, butter, and sugar. Press mixture into an even layer on the bottom of the prepared pan. Bake the crust for 10-15 minutes, then remove from the oven and cool.
- In a large heatproof bowl, toss together the dark chocolate and 2 1/2 oz. of the milk chocolate. Drizzle the corn syrup over the chocolate and set aside.
- Bring the cream to a boil and pour over the chocolate mixture. Let stand for a minute. Gently stir or whisk the chocolate and cream until completely smooth. Fold in half the marshmallows and the peanuts. Sprinkle the top with remaining marshmallows and milk chocolate pieces.
- Cool completely and refrigerate at least 3 hours, or until set. Cut into squares and serve. Bars will keep in the refrigerator, covered tightly, for up to three days. But I can't imagine you'd be able to resist them that long.
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