Mmmm….
I have a Williams Sonoma Kids Baking cookbook that I’ve had set aside for a while now, thinking it would be fun to do some baking with the kids over the summer. Well, now that summer is here, I thought that I would make these for dessert with Boy and Girl last night. Of course, we had them all prepared (no baking!) and ready to go and then saw in the recipe: “Let chill at least 4 hours before serving.”. Boo! Hiss!
So, anyway, we didn’t get to enjoy them until lunchtime today, but they were scrumptious. I can’t find a link to the recipe online and, for legal reasons, don’t want to copy/retype the recipe from the cookbook, but the basic gist is:
1) Graham cracker crust (similar to a cheesecake crust, with melted butter mixed in, but no baking). Line the pan with buttered foil.
2) Melt some chocolate chips with a can of Eagle Brand (about a half-and-half ratio, with a little vanilla and a pinch of salt) and spread that over the crust.
3) Sprinkle mini marshmallows and large chunks of graham crackers. Chill for 4 hours. Use the foil to lift the entire (8 X 8) pan of bars out and cut with a sharp knife into 16 pieces.
I would highly recommend this cookbook, for anyone with kids that are burgeoning “foodies”. It has lots of fun-looking recipes for things like Chocolate Crinkle Cookies, Homemade Pretzels, Ice Cream Cake and Chocolate Chip Cookie Cake. Keep an eye out for us to try more of these soon.