Brown Butter Golden Grahams S’mores Bars
Equipment
- 8x8-inch Baking Pan
- Large, Wide Pot
- Cooking Torch
- Sharp Knife
Ingredients
- ½ cup unsalted butter
- 12 oz of mini marshmallows divided
- 2 tsp vanilla extract
- 5 cups of Golden Grahams cereal
- 1-2 Hershey's milk chocolate bars separated into pieces, to taste
- Flaky sea salt to taste, optional
Instructions
- You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
- Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
- Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
- Remove 1½ cups of mini marshmallows from the bag and set aside until later.
- Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
- Once melted, add the vanilla extract and stir to mix well.
- Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
- Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
- Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
- Place in the fridge to cook for 20 minutes.
- Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.
- Lift parchment paper sides and transfer to a cutting board.
- To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
- Serve and enjoy.
- Store in an airtight container in the fridge for 1 week.