What is it about s’mores that makes everyone go crazy?
S’mores are comforting and represent the best parts of our childhoods. They are the food we eat at the end of a long day of camping—when the tent is finally set up, the sleeping bags rolled out, and the fire has been burning steady for some time. They are family togetherness. Getting to stay up late. Relaxation. Summer.
I thought I’d make these s’mores granola bars for my kids’ lunches on their first week back to school to let them know that even though another summer of relaxing has gone by, there will always be next year, with outdoors, and campfires, and togetherness.
A quick word of caution about these granola bars: you will be making them with love, and of course, making something with love does mean it will be messy. But I don’t think your kids will care. Pack some extra napkins. And if you’re feeling really super, scribble a love note to them one of them. You’ll be mother of the year.
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S’mores Granola Bars
5 cups rolled oats or rolled mixed grains (I used a 5 grain mix from a health food store)
1 14 ounce can sweetened condensed milk
1/2 cup honey
3 tablespoons unsalted butter, melted
2 cups chocolate chips
2 cups mini marshmallows
1. Preheat oven to 325 degrees. Line a 13×9 inch pan with parchment paper so that it comes up on the sides.
2. In a large bowl, combine oats, condensed milk, honey, salt, butter, and 1 cup of chocolate chips. With wet hands, press the mixture into the prepared pan. Bake for 18 minutes on the center rack of the oven. Remove from oven, sprinkle on marshmallows, and place on the upper rack of oven, and bake for 5 minutes more to toast the marshmallows. Allow to cool completely.
3. Place remainder of chocolate chips in a microwave safe bowl and melt for 30 second intervals in the microwave, stirring well after each zap to distribute the heat. Drizzle over cooled granola bars and refrigerate or freeze until bars set. Use the parchment paper to remove the granola from the pan and use a sharp knife to cut into bars.