Camping is just not camping without the ooey-gooey, crunchy-chewy treat of campfire s’mores. I say s’mores plural because you can’t eat just one.
I promise you – these s’mores bars are decadent, rich, ooey-gooey, chocolately goodness. Completely satisfying as the marshmallow pulls and strings with it’s melty-ness. The subtle taste of espresso doesn’t disappoint as it makes an appearance with a slight hint of coffee flavor that melds beautifully with the richness of the chocolate stout.
If there was one thing we could all agree on, it was that s’mores must make an appearance if there was roaring campfire.
What was your favorite thing you remember about camping?
It’s hard to say which part of camping was my favorite. Was it waking to the smell of fresh coffee percolating on the stove? Maybe it was the crystal clear, deep, dark blue night skies littered with a million miles of endless stars. Or was it the smell of the crackling campfire, popping, hissing, smoldering and wafting through the crisp, chilly night air?
As a kid, you’d think it would be hard to top the horseplay in the shallow water or the dips of the inner tubes as you floated down the lazy river.
But no, it was the s’mores that really brought us together as a family. It helps when the camping trip is fun and well planned out to be able to do so many activities as well. Quiet family time huddled over the campfire, our long wooden sticks poked into the fire waiting for that marshmallow to get to just the right melty crispness before it was smooshed and sandwiched between the patiently waiting graham cracker loaded with chocolate. That was, if someone didn’t knock it off into the fire first, in a friendly marshmallow meets stick battle.
Well, camping season just wasn’t coming soon enough for me this year and I couldn’t wait one more minute before having one of those delicious treats.
I only have two words.
- 1 package graham crackers (~roughly 9 - 10 graham crackers)
- 2 tablespoons brown sugar
- 3 tablespoons butter, melted
- 3 eggs
- ½ teaspoon Vanilla bean paste
- 1 cup white sugar
- ½ cup brown sugar
- ½ cup dark chocolate chips
- 1 stick butter
- 1 cup cocoa powder
- ½ teaspoon Espresso powder (see notes)
- ½ teaspoon salt
- ½ cup flour
- ¾ cup chocolate stout beer
- 35 large marshmallows
- Preheat oven to 350.
- Add the graham crackers and brown sugar into a food processer and process until nothing is left but crumbs. Remove the stopper from the food processor lid, and with the food processor on, add the 3 tablespoons of melted butter, continuing to process it until the mixture resembles wet sand.
- Add the crumb mixture to a greased 9 x 13 pan, and distribute evenly and pressing firmly into place.
- In a medium-sized bowl, beat the eggs, vanilla bean paste and both sugars on medium-high until well combined, about 3 minutes.
- In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds. Stir and repeat until both are melted and combined well. Add the chocolate mixture to the egg and sugar mixture and beat until thoroughly combined.
- In a separate medium-sized bowl, mix the cocoa powder, Espresso powder, salt and flour until well combined. Add the dry ingredients to the wet ingredients and stir until just combined. Make sure that all flour and powder lumps have dissipated and are thoroughly mixed in, with no remaining lumps.
- Add the beer and stir, until just combined.
- Pour the batter evenly over the graham cracker crust.
- Place marshmallows in even rows across the top, leaving a ½ inch boarder along the edge and between each marshmallow.
- Bake at 350 for 22 minutes or until the marshmallows are golden brown.
- You still want the bars to be soft. Don't over bake, they will continue to set as they cool.
Recipe found and adapted from @ The Beeroness recipe Chocolate Stout S’Mores Bars.