All it took was for me to read on Facebook this past week that it was National S’more’s Day, and I was instantly craving the simple goodness of a graham cracker, milk chocolate and toasted marshmallow. Of course it was still in three-digit heat here that day in Texas, and I had no interest in building or standing near a fire. But I did need to find a way to satisfy that craving!
Of course, the easy answer is to just use the microwave and let your kids watch while the marshmallow grows to gigantic proportions in fewer than 15 seconds. But as I started researching for more creative S’more ideas, I remembered this yummy Chewy Pecan Pie S’more bar cookie I had enjoyed a few years back at a football-watching party.
The combination of chewy pecan pie filling with graham cracker crust, chocolate and marshmallows is almost too good to be true, but after one pan disappeared in a Friday night teenage-boy kitchen raid, I knew I needed to keep this recipe close by.
Chewy Pecan Pie S’mores
3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 Tbs flour
Heat the oven to 350° F. In a large bowl with an electric mixer, mix graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until crust is golden brown, 10 to 15 minutes.
2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs
1 Tbs vanilla extract
3/4 tsp salt
1/2 tsp baking powder
1 cup pecans, chopped
3/4 cup miniature chocolate chips
2 cups miniature marshmallows
While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans and chocolate chips. Spread mixture over baked crust and return to oven until filling is golden brown, about 25 minutes.
Remove from oven. Set the oven to broil and move oven rack to second-highest position. Sprinkle miniature marshmallows over and return to oven. Watch very carefully. When marshmallows turn a light brown, remove from oven.
Transfer to wire rack to cool completely. Cut into 24 bars. Best served within 1 to2 days. Keep tightly covered.
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