S'mores Bark

Oh. My. Gosh.

This month's Secret Recipe Club assignment was so hard.

Because it's a blog that I know. And love. And I wanted to make everything. Every. Thing.

This month my assigned blog was Amy's Cooking Adventure. But please don't click over there yet. Because you'll get so lost in all the deliciousness that you'll forget to come back here. So wait until after you've read this one before you head over there. Please?

As I said, I wanted to make absolutely everything from Amy's blog. And... umm... I kinda made a few. Three. And I stopped myself there because I didn't want to make it any harder for myself to choose which one I'd post. And, since I will definitely be sharing the others with you, I didn't want to create too long of a backlog of posts. But I'll  be making more. And more. And more. Because... umm... yum.

The recipe that I chose to post was not complicated, but holy smokes was it tasty. S'mores Bark. Holy smokes, talk about decadent deliciousness.  I mean, you all know how much I love s'mores, so how could I not try this?

It starts with a layer of graham crackers.

Then melted chocolate.

And then you top that off with mini-marshmallows.

Pretty much what you'd think, right? But then you make it AWESOME.  But that under the broiler to toast up the marshmallows and then, as soon as it comes out, press in some graham cracker crumbs and chocolate squares. Or, what I did instead - drizzle more melted chocolate over the whole thing.

Oh yes I did.

Then comes the hard part.

Put it in the fridge and let it set.  Yup, that means you have to wait. I mean, I suppose you could dive in right away, but it'd be soft and gooey and messy... which... come to think of it... doesn't sound so terrible... but I promise. It's good this way, too!!

Once it's set, break it into pieces as best as you can.

And then? Try not to eat the whole tray in once sitting.

It's  harder than it sounds.

This stuff was SO good. EVERYONE loved it. Me, the kids, the kids' friends, the neighbors... yeah. It's that good.

I even sprinkled the crumbs of it on top of ice cream one night. *swoon*

Trust me. Try this.

And keep checking back so you can see the other awesome recipes of Amy's that I made!


S'mores Bark
(from Amy's Cooking Adventure)

8 graham crackers, broken in quarters, divided (I actually used  about 14 because I used a big cookie sheeet - just use as many as you need to fill the tray you choose)
12 oz semi sweet chocolate (I used chips)
2 cups mini marshmallows
1 (1.55 oz) Hershey bar, broken into 12 pieces (I melted another couple of tablespoons of semi-sweet chocolate to keep this dairy-free)

Line a baking sheet with aluminum foil (not parchment or waxed paper).
Arrange all but two graham cracker quarters in a rectangle on the lined baking sheet. They don't have to be touching, but you want them in a good, single layer.
Meanwhile, melt the chocolate using your preferred method (I microwaved the chocolate chips in 30 second increments, but you could use a double boiler if you prefer).
Once the chocolate is fully melted and smooth, pour it over the graham crackers, smoothing it evenly with a spatula.  Some chocolate will go between the crackers and may go over the edges. This is not a problem.
Quickly pour the mini marshmallows over the melted chocolate.  Move the tray to the refrigerator for 10 minutes to harden the chocolate slightly.  While the tray is in the fridge, preheat the oven to broil.
Remove the tray from the refrigerator and place it under the broiler (this is why we’re using aluminum foil instead of parchment paper!).  Leaving the oven open a crack so you can keep a close eye on things, broil the bark for 1-2 minutes, watching constantly, until the marshmallows are lightly browned.
Remove the tray from the oven.  Quickly sprinkle the reserved graham cracker pieces over the marshmallows, then drizzle with the additional melted chocolate (or press in the pieces of Hershey bar, if that's what you choose).
Return the tray to the refrigerator for 1 hour or until the chocolate is completely hardened.  Break the S’more bark into smaller pieces.  Serve cold and refrigerate leftovers.

Enjoy!

An InLinkz Link-up

Tweet

Pin It