This fun twist on campfire s'mores has not just marshmallows and grahams, but hot fudge sauce too, all in delicious bars.
cup Gold Medal™ all-purpose flour
cup graham cracker crumbs (12 squares)
cup packed brown sugar
teaspoon baking soda
cup butter or margarine, softened
cups miniature marshmallows
cup candy-coated chocolate pieces
cup hot fudge ice cream topping, heated
Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all crust ingredients with electric mixer on low speed until coarse crumbs form. Press mixture in bottom of pan. Bake 10 to 12 minutes or until golden brown.
Remove partially baked crust from oven. Sprinkle marshmallows over crust. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
Remove pan from oven. Sprinkle chocolate pieces evenly over marshmallows. Drizzle warm ice cream topping over top. Cool completely, about 1 hour. Cut into bars.
To keep marshmallows from drying out, store them in an air-tight plastic bag in the freezer. To soften hard marshmallows, place them in an air-tight plastic bag with 2 or 3 slices of soft fresh white bread for three days.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.