Baseball equals s’mores. Bear with me. I swear my thoughts make logical sense in my head. I’ll try to help you keep up. Today, I went outside because I saw a bright yellow orb in the sky. I had to find out what it was. The sun! Fantastic! My husband used the opportunity to teach our son how to catch a ball. Thankfully, Zack is wise enough to start with a tennis ball instead of a baseball. Donovan need a little work on keeping his eye on the ball.
Could he be any cuter? Seriously.
He’s much better at throwing it. (sigh) I love my family.
Seeing my hubby and son playing ball made me think of the movie “The Sandlot”. One of the great nostalgic childhood movies of my life. “You’re killing me Smalls!” still makes me laugh every time. I love that movie. Tried to find some good clips of it online, but the scene I really wanted wasn’t there…at least, not a good quality one. The s’mores scene. Where Ham teaches Smalls all about delicious graham, mallow and chocolate. Poor Smalls. Who’s never heard of a s’more?
After watching a couple clips of the movie, I was in the mood for s’mores. Big time. If I’m going to have s’mores though, they need to be over a fire…a real one. Outside, when I’m camping. Obviously I’m not going to spontaneously get out my tent, pack up my van and build a fire just so I can have some gooey marshmallow and chocolate. Although, I hate to admit – I did consider doing a quick tent in the backyard and firing up the fire pit for some. Didn’t think I could convince Zack of that plan though. What to do, what to do. Genius idea! Make this classic rustic treat, in bar form! I started with the necessities for s’mores.
Added a little butter, sugar and flour to the grahams so they could still hold up all the other deliciousness in the bar. Then I topped it with the chocolate and mallows – toasted under the broiler for a few minutes and voila! S’mores without the fire. Mmmmm. Tastes like baseball and summertime. Try not to lick the melty marshmallow goodness off your screen.
S’mores Bars (America’s Test Kitchen)
7 whole graham crackers, broken into 1-inch pieces
6 T unsalted butter, melted and cooled
3 T light brown sugar
2 T all-purpose flour
1/8 t salt
1 1/2 C milk chocolate chips
2 C mini marshmallows
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8-inch square baking pan with a foil sling and grease (spray w/pam) the sling.
2. Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. Sprinkle the butter, sugar, flour and salt over the crumbs and pulse to incorporate. Sprinkle the mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 12-15 minutes.
3. Remove the crust from the oven, sprinkle with the chocolate chips, and let sit until they are softened but not melted, about 5 minutes. Smooth the softened chocolate into an even layer and then press the marshmallows into and even layer over the top. Refrigerate the bars until the chocolate is set, at least 1 hour or up to 24 hours.
4. Adjust an oven rack 10 inches from the broiler element and heat the broiler. Broil the bars until the marshmallows are lightly toasted, 1-2 minutes (do not walk away when broiling as they brown very quickly). Let the bars cool in the pan for 5 minutes. Remove the bars from the pan using the foil sling, cut into squares and serve.
Bakerlady 
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