These delicious S'more Granola Bars
contain all the necessary S'more components, that is,
chocolate, marshmallows, and graham crackers. But instead of just sandwiching the
chocolate and marshmallows between two graham crackers, we sandwich them
between a yummy mixture of graham cracker crumbs, rolled oats, flour, dried coconut,
butter, sugar, and syrup (maple, agave, rice syrup, or golden syrup). Once
baked they are cut into bars and they will keep for about a week.
A few notes on ingredients. For
the rolled oats, I like to use old fashioned rolled oats, not quick
cooking rolled oats, because they have a thicker texture which makes the
Granola Bars more chewy. While the recipe calls for Graham Cracker Crumbs,
you can use crushed Digestive Biscuits. For the dried coconut you can use sweetened
or unsweetened coconut, shredded or flaked. Or, if you prefer, you can
leave it out altogether. I do flavor the Granola Bars with a little ground
cinnamon, but again, you can leave it out. To bind all the ingredients
together we add melted butter as well as either golden syrup, agave syrup, brown rice syrup, pure maple syrup,
or even a light corn syrup. For the chocolate chips you can use semi
sweet, bittersweet, milk, and/or white chocolate chips.
To keep these bars soft and chewy bake them only until
lightly browned by they are still soft, as they will firm up as they cool.
Cut the granola bars into rectangles or squares in the pan while they are
still warm. Ten let them cool completely (a couple of hours) before
removing from pan. The S'More Granola Bars will be crisp and crunchy
just after baking and cooling, but will soften when covered and stored
I adapted this recipe from King Arthur Flour's 'The All-Purpose Baking Cookbook'.
Granola Bars: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Line
a 9 inch (23 cm) square baking pan
with foil or parchment paper and then
butter (or use a non stick vegetable cooking spray)
In a large bowl, stir together the flour, rolled oats, graham cracker crumbs,
dried coconut, ground cinnamon, and salt.
Next, in a medium
sized saucepan, melt the butter,
brown sugar, and syrup, over medium heat. Once melted, remove from heat and add
to the dry ingredients, stirring until all the dry ingredients are coated with the butter mixture. Press a little more than half of this
mixture (about 300 grams) onto the bottom of the prepared pan and let cool
(about 5 minutes). Then evenly sprinkle with the
chocolate chips and marshmallows. Top with dollops of the remaining crust mixture. Bake in
the preheated oven for about 15
(the Granola Bars should still be soft). Remove from the oven and let cool,
on a wire rack, for
about 15 minutes. Then cut into squares while they are still warm. Let the Bars
cool completely before taking out of the pan (a couple of hours). Can be stored at
room temperature or in the refrigerator for about 7 days.
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