S'mores Bars: A Tasty Summer Treat to Make With Your Kids!

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We’re going to try something a little different today. My sons were beginning to show the signs of a complete boredom meltdown and it’s only their first day off of school. So, we decided to make something scrumptious and fun. These Golden Graham S’mores Bars are delicious and delightful! They don’t take long to cool and can be enjoyed at any time – if  they last! Making these treats is very similar to the simplicity of making Rice Krispie treats and they are low in calories! At only 135 calories a serving, the guilt from devouring them is minimal.

Gather up your kids and work together to make this delicious play on a summertime treat. I guarantee they’ll enjoy every last bit of them!

The original link to the recipe can be found here: http://www.macaroniandcheesecake.com/2011/08/golden-graham-smore-bars.html

Golden Graham S’mores Bars

Golden Graham S’mores Bars
Source: CDKitchen.com

Ingredients:
1 10 oz. bag mini marshmallows (Approx. 6 cups)
1 12 oz. package semi sweet chocolate chips
5 tbsp. butter (I used 2 1/2 tbsp. butter & 2 1/2 tbsp. smart balance to save even more calories)
8 cups Golden Graham cereal (one 12 oz. box)
1 tsp. vanilla (optional)

Directions:
Place package of chocolate chips in the freezer to chill. Spray a 9 x 13 baking pan, set aside.

Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted. Stir in vanilla if desired. Remove from heat and transfer butter mixture to a large mixing bowl and add cereal, stirring to coat. Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture. Also add in the remaining cup of marshmallows. Gently stir until evenly distributed.

Press cereal mixture into prepared baking pan. Cover and refrigerate until set. Turn out onto cutting board and cut into squares. Keep stored in an air tight container in the refrigerator. Makes approximately 20-24 bars depending on how big you cut them.

Thoughts, comments, questions? Email me at Jennkaysen@gmail.com

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