S'more Bars

By june

Ingredients

• Crust:
• 14 whole graham cracker boards, crushed (2 1/4 cups crumbs)
• 3 tbsp sugar
• 1/4 tsp salt
• 6 tbsp (3/4 stick) unsalted butter, melted
• Brownie:
• 6 oz bittersweet chocolate, chopped
• 3/4 cups (1 1/2 sticks) butter
• 3 eggs
• 1 1/4 cups sugar
• 1 cup all-purpose flour
• 1 tsp salt
• 2 tsp vanilla
• Topping:
• 1 jar(7.5 oz) marshmallow cream (about 1 1/2 cups)
• 2 tbsp milk
• 1 cup Hershey's mini Kisses
• 3 whole graham cracker boards, broken up

Details

Servings 24

Preparation

Step 1

Heat oven to 350 degrees. For crust, combine cracker crumbs, sugar, salt and butter in a bowl until evenly moistened. Transfer to a 13x9x2-inch baking pan; press evenly into bottom. Refrigerate 1 hour or until set.
For brownie, combine chocolate and butter in a glass bowl. Heat in microwave on HIGH until chocolate and butter are melted, about 1 minute. Stir mixture until smooth.
Beat eggs and sugar in a large bowl until blended. While beating, gradually add chocolate mixture to egg mixture; beat until smooth.
Stir in flour and salt. Add vanilla. Pour evenly over crust.
Bake at 350 degrees for 30 minutes or until center is set.
For topping, while brownie layer is baking, whisk marshmallow cream and milk in a small bowl until well blended and smooth. Remove brownie from oven; cover with marshmallow topping. Spread or tilt the pan to level topping and completely cover brownie level.
Sprinkle mini Kisses evenly over marshmallow. Scatter crumbled graham crackers over the top.
Bake at 350 degrees for 3 more minutes or until chocolate Kisses are glossy and marshmallow topping is set. Let cool in pan on a wire rack. Cut into bars; remove from pan.