S’more Bars.

With kids back to school, give them a little treat that will remind them of summer. Here’s a wonderful recipe from Williams of Sonoma that the kids and adults will just love.

Skill level: Easy

Ingredients

5 whole graham crackers
¾ cup all-purpose flour
½ cups firmly packed light or dark brown sugar
½ cups unsalted butter, chilled, cut into ½ inch pieces
1 egg, lightly beaten

For the topping:
6 tablespoons heavy cream
9 oz milk chocolate, chopped
1 cup miniature marshmallows

Instructions

Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil.

To make the crust, crumble the graham crackers into a food processor and process until finely ground. Add the flour and brown sugar and process to mix. Add the butter and process until the mixture resembles a fine meal. Add the egg and process just until the mixture is evenly moist. Transfer the mixture to the prepared pan and press into the bottom to form crust.

Bake until the top is just firm to the touch, about 20-minutes. Let cool completely in the pan on a wire rack.

To make the topping, in a heavy saucepan over medium heat, bring the cream to a simmer. Remove from the heat. Add the chocolate and stir until melted and smooth. Mix in the marshmallows.

Spread the chocolate mixture evenly over the cooled crust. Cover and refrigerate until firm, at least 2-hours.

Lift the foil from the pan. Peel back the foil sides. Cut into bars 2 inches by 1/14 inches. Remove the bars from the foil. Store in an airtight container in the refrigerator for up to 5-days.

(Makes 2-dozens)