Given my previous dislike of s’mores, I was surprised at how much I enjoyed these. Like I mentioned in my Big Summer Potluck recap, we were surrounded by delicious food the entire weekend. There was something addictive about these little bars, and Eric and I had more than our fair share of them. These are kicked up crispy treats with all the flavors of s’mores in a convenient little bar, no campfire needed. The graham crackers are baked in melted butter and sugar and then a layer of dark chocolate is spread over them. The chocolate binds the rice cereal to the crust, and extra marshmallows and chunks of chocolate add the finishing touch. If you’re looking for a simple dessert or after school snack, these are perfect. They’re just sweet enough to satisfy, and the recipes makes more than enough to share.
Adjust oven rack to upper-middle position and heat oven to 375º. Line a 13- by 9-inch baking dish with foil, leaving an overhang on the long sides of the dish. Lightly mist the foil and sides of the dish with cooking spray. Line the bottom with graham crackers, cutting as necessary to cover the bottom of the dish.
Combine 6 tablespoons of butter and the sugar in a large saucepan set over medium heat. When the butter melts and begins to bubble, pour it over the graham crackers and spread evenly. Bake for 7-10 minutes, or until the sugar bubbles. Remove from oven and top with chocolate squares. Return to oven for 2 additional minutes to melt the chocolate. Remove from oven and spread chocolate evenly over graham crackers.
Return saucepan to burner and melt remaining 2 tablespoons of butter over medium-high heat. Add the marshmallows and cook, stirring frequently, until the marshmallows are completely melted. Add the cereal and stir until incorporated. Scape the cereal over the chocolate covered grahams. Lightly grease your hands with cooking spray, then press the cereal mixture into the baking dish. Sprinkle remaining marshmallows and chocolate over the top, gently pressing onto the warm cereal to adhere. Refrigerate to set.
When ready to serve, use the foil overhang to lift the bars from the dish. Cut with a greased knife. Serve, storing any leftovers in an airtight container.