S'mores Granola Bars
The ultimate snack treat for any occasion! These S'mores Granola Bars are chewy, crunchy, and filled with the classic flavors of s'mores. Perfect for a quick energy boost or an afternoon indulgence, they're a delightful way to satisfy your sweet tooth. Make them tonight and indulge in a little nostalgia!
Equipment
- Frying Pan
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 cups rolled oats regular, not quick cooking oats
- 4 cups Rice Krispies cereal
- ¾ cup granulated white sugar
- ½ cup unsalted butter (1 stick)
- ¼ cup water
- ½ cup light corn syrup
- 1 teaspoon salt
- 3 cups miniature marshmallows divided
- 1½ cups chocolate chips
Instructions
- Start by preheating your oven to 425°F. This step is crucial as it prepares the environment for baking the oats. Lightly grease a half-sheet (18x13-inch) pan or two 9x13-inch pans to prevent sticking. Make sure to cover all the surfaces!
- Next, place the rolled oats on the prepared pan(s). Spread them out evenly so they toast nicely. Bake for about 3 minutes, then stir the oats and return them to the oven for an additional 3 minutes. You’ll know they’re ready when they start to smell toasty but haven’t browned too much.
- Once the oats are toasted, remove them from the oven and transfer them to a bowl. Now, add in the Rice Krispies, mixing them together well. It’s important to keep the oven on for later!
- In a large saucepan over medium heat, combine the granulated sugar, unsalted butter, water, light corn syrup, and salt. Stir until the mixture comes to a boil. Once boiling, let it cook for about 5 minutes until it reaches 250°F on a candy thermometer. Be attentive to prevent burning!
- Remove the saucepan from heat and pour the boiling mixture over the oats and cereal in the bowl. Toss everything together until well combined. You should see a gooey mixture forming.
- Add 1½ cups of the miniature marshmallows into the mixture. Stir again until they’re evenly distributed throughout. You’ll get a nice blend of gooey marshmallow and crunchy oats.
- Now, place the mixture back onto the prepared pan that you used for the oats, patting it down flat with your hands or a spatula. This step helps to compact the bars. Sprinkle the remaining 1½ cups of miniature marshmallows and chocolate chips on top. If you have another greased pan, you can press down on the mixture to make it even.
- Return the pan to the oven for about 3 minutes. This will puff up the marshmallows slightly and give them a light golden color. Keep a close watch to avoid burning!
- Once done, remove the pan from the oven and let it cool on a rack for about 10 minutes. Cutting them while warm is easier, so grab a baker's bench knife or a knife with a wide blade to slice them into squares. If the mixture is too gooey, allow it to cool a bit more before cutting.
Notes
- Tip: Store leftovers in an airtight container. They can last for about a week, maintaining their chewy texture.
- Freezing: These bars freeze well. Cut them into squares and wrap each individually in plastic wrap, then place them in a freezer bag.
- Pairing: Serve these bars with a glass of milk or a scoop of ice cream for a delightful treat.
- Serving Size: These bars can be cut into squares or rectangles based on your preference for serving sizes.
- Making Gluten-Free: For a gluten-free version, use certified gluten-free oats and ensure all other ingredients are gluten-free.