...anything else, really.
I'm sorry. I don't like s'mores. I love each component separately (especially ooey, charred, wood-flavored marshmallows), but together they create a sloppy, difficult-to-enjoy dessert.
S'more bars, on the other hand, make my complaints irrelevant--the mess factor is completely gone. The brittle graham cracker that always breaks and usually fails to keep a s'more together is reduced to crumbs. The slab of chocolate is nicely ensconced in those crumbs. The marshmallow, although not charred or wood-flavored, is contained but still gooey and delicious. Wonderful.
The graham cracker crumbs that I ultimately used came from a sample of chocolate graham cookies that I got from work (hooray for perks!). I used toasted coconut marshmallows because a)that's all I had, b)I love coconut, and c)obviously, the "toasted" part would lend itself to a more authentic s'more experience.
Finally, and most importantly, the chocolate I used (in combination with some semi-sweet chocolate chips) was the last of my Amano stash. It was their Cuyagua bar, said to have notes of spice and melon. Oops--maybe not the most appropriate for this dessert, but nevertheless decadent and intoxicating.
In order to correctly enjoy these bars, they really should be eaten immediately, while the marshmallows and the chocolate are still slightly melted. I guess the microwave could be used in a pinch, since eating an entire batch at once probably wouldn't end well for anyone (unless there was a money prize involved).
Coconut S’more Bars
(adapted from this recipe)
1 3/4 cups graham cracker crumbs, divided
1/4 cup sugar
8 tablespoons butter, melted, divided
12 ounces chocolate, whichever degree of darkness floats your boat
approximately 20 large coconut marshmallows, halved
Put 1 1/4 cups graham cracker crumbs, sugar, and 6 tablespoons melted butter in a 11 x 9-inch baking dish. Using a fork or your fingers, mix well and then press into the dish. Bake at 350°F for 7 minutes or until it begins to brown on the edges.
Distribute the chocolate evenly across the surface of the crust. Put the dish back into the oven for 5 minutes or until the chocolate has melted enough to be evenly spread across the crust.
Once the chocolate is spread, add enough marshmallows to cover the chocolate. Put the dish back in the oven and allow it to cook for 5 minutes or until the marshmallows puff up and turn golden brown on the edges.
Remove the dish from the oven and spread the marshmallows so they evenly cover the surface. Combine 2 tablespoons butter and 1/4 cup graham cracker crumbs in a bowl and sprinkle mixture across the surface. Bake for 10 minutes or until golden brown, bubbly, gooey, and irresistible.
August 18, 2008
...anything else, really.