It feels like the last time we bought cereal was in 2009. Seriously though, we don’t eat cereal here except for the odd box of Kashi that gets used for yogurt parfaits once in a while. Buuuut, when I starting seeing Golden Grahams used in place of Rice Krispies for these s’mores bars on Pinterest, I just couldn’t resist tossing a box into my cart.
And honestly, it wasn’t done without a inkling of shame because I certainly realize the amount of sugar a box of the Grahams contains…and then, oh lawdie, I’d be only adding a ton more sugar to them in order to complete the dessert. And to cut to the chase, I made these bars twice in the matter of 10 days because I wasn’t 100% happy with how they turned out the first time. The large surface area of the cereal must have sucked up extra marshmallow because the bars just weren’t holding together as I would have liked. So the second time I made them, I added more sugar. ::headdesk::
That made them perfect though. Don’t get me wrong, these bars are super sweet and rich but they are definitely worth having just one. The Hershey’s Drops that I used were beyond the best idea I’ve had in ages because really, what is a s’more without Hershey’s? Forget using semi-sweet chocolate chips – it just won’t be the same. Luckily, we were able to give away some of each batch that I made because they are definitely dangerous to have around! So now you’ve got a dessert to bring to the next rainy-day BBQ where real s’mores won’t be in the cards or to make with the kids for a movie day…or frankly, for any other reason at all. You’re welcome.
No-Bake S’mores Bars
source: Smells Like Home original as inspired by Pinterest Pins
- 12 oz mini-marshmallows (about 1 1/4 regular-size bags) plus extra for the top
- 4 tbsp salted butter
- 1 box (12 oz) Golden Grahams cereal
- 2 bags (8 oz each) Hershey’s Milk Chocolate Drops
- Lightly grease a 13×9-inch baking pan or glass dish with butter or cooking spray. Also lightly grease or spray one side of a piece of parchment or wax paper (I prefer wax but not everyone has it in their pantries); set both aside.
- In a large microwavable bowl, melt the butter. Stir in the marshmallows and heat them in the microwave for 1 1/2 to 2 minutes, stirring after 1 minute, until the marshmallows are completely melted and the butter starts to incorporate into the marshmallow when stirred (it won’t combine completely).
- With a rubber spatula, quickly stir in the Golden Grahams and 1 1/2 bags of the Hershey’s Drops until the cereal is completely coated with marshmallow. Some of the chocolate will begin to melt but you still want good-sized pieces of chocolate left whole so don’t try to melt it into the cereal mixture.
- Carefully dump the cereal mixture into the prepared pan and with the greased side of the parchment or wax paper facing down, firmly press the mixture out into the pan until it completely covers the entire pan and fits snugly into the corners. Scatter a handful of the extra marshmallows and the remaining chocolate over the top of the bars, pressing them lightly into the warm bars to get them to stick. Cover the pan tightly with foil or clear plastic wrap (or a cover if it comes with your pan) and let the bars set up for at least 1 hour before serving. Cut into desired numbers of pieces (remember though, they are rich!). For best freshness, the bars should be eaten within two days.
[Disclaimer: No compensation or products were given for writing this post. This is not a review post of Hershey’s Milk Chocolate Drops. I simply love them enough to share my excitement about them with you.]