s’more nut bars

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It’s hard to believe that summer has come and gone already. Just a week ago temperatures here in Boston were in the high 90s, and now it’s certifiably chilly. As much as I love fall baked goods, I couldn’t help but make one last dessert to bid farewell to summer. This is the ultimate ode to a favorite summer dessert of mine: s’mores. And with this recipe, you can easily have this summer classic any time of year so that when January hits, you can still get your fix of smooth, creamy chocolate, marshmallows, graham crackers, and nuts. No campfire necessary.

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The other big incentive for baking these s’more nut bars was to take part in OXO‘s Bake a Difference campaign, benefiting Cookies for Kids’ Cancer. Cookies for Kid’s Cancer was founded to raise money for research to develop new, improved treatments for pediatric cancer. September is Childhood Cancer Awareness Month and OXO is working hard to raise money to for Cookies for Kid’s Cancer to help combat the number one disease killer of children in the U.S.

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Now, I’ve always been a fan of OXO because of their great products and their commitment to this cause only makes me love them more. Not only are they partnering with food bloggers and donating $100 for every blog dedicated to the Bake a Difference campaign, but they are also donating a portion of  select products to Cookies for Cancer. Know what that means? All you need to do is do a little shopping to help this great cause – just keep your eye out for specially marked OXO products bearing the Cookies for Kids’ Cancer logo. Want to know what else you can do? OXO has a number of ways you can get involved.

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Make sure to check out the other posts from food bloggers blogging for this great cause on OXO’s Bake a Difference Pinterest board. With the cooler weather it’s definitely time to get some inspiration for some great baking recipes!

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S'more Nut Bars

Yield: 24 bars

Ingredients

  • 2 1/4 cups graham cracker crumbs (about 18 sheets)
  • 1 tbsp firmly packed dark brown sugar
  • 2/3 cup unsalted butter, melted
  • 7 1/2 oz semi-sweet chocolate, coarsely chopped
  • 7 1/2 oz dark chocolate, coarsely chopped
  • 1 1/2 tsp light corn syrup
  • 1 cup heavy cream
  • 3 1/2 oz mini marshmallows
  • 1 cup lightly salted whole peanuts
  • 1/2 cup chopped lightly salted peanuts

Instructions

  1. Preheat oven to 300 degrees F. Line a 9×13-inch pan with parchment paper (use two sheets so that all 4 sides of the pan are covered in parchment).
  2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Use your hands to combine the mixture, then turn it onto the prepared pan. Press the crust into an even layer along the bottom of the pan.
  3. Bake the crust until golden brown, about 15 minutes. Remove the pan from the oven and place it on a cooling rack.
  4. Meanwhile, in a large heatproof bowl, toss the chocolate together. Drizzle the corn syrup over the chocolate.
  5. In a medium saucepan, bring the cream just to a boil. Pour it over the chocolate mixture and let stand for 2-3 minutes. Starting in the center of the bowl and working your way out, whisk the chocolate mixture into the cream until it is completely smooth. Fold in the marshmallows and whole peanuts. Pour into the prepared pan and use an offset spatula to spread it evenly. Sprinkle the top with the chopped peanuts.
  6. Refrigerate for at least 3 hours or until set. Cut into squares and serve. The bars will keep in the refrigerator, covered, for up to 3 days (they'll keep longer, but the crust starts to get a little soft).
http://pixelatedcrumb.com/2013/09/19/smore-nut-bars/

Disclosure: I received an OXO Good Brownie Tool set, including a brownie spatula, 6 piece measuring spoon set, a 6 piece measuring cup set and a silicone pastry brush. All opinions expressed here are my own and I was not compensated for writing this post. 

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