s'more nut bars

I have good news for you today, friends! It's still summer! August for me, and probably many of you, signals the beginning of fall. Summer is winding to a close, kids are headed back to school, and the summer activities fizzle out, but this year I'm determined to squeeze every last drop out of the summer season! In honor of that, we're talking the ultimate summer sweet - graham cracker, chocolate, and marshmallows - that's right we're doing classic s'mores in a whole new way!

When I came across this recipe, I was a little confused. First, what's a nut bar (besides being a really awkward name for a food), and second, how well would salty peanuts pair with graham cracker, marshmallow, and chocolate? Well folks, I'm here to tell you that these bars might be my favorite twist on a classic s'more awkward name and all! The saltiness of the peanuts and their crunchy bite perfectly round out the deliciousness that is this bar!

Ok, so these treats start with a graham cracker crust loaded with butter and the sweet flavor of brown sugar. Pressed into a pan and toasted to perfection, it's the most wonderful foundation for the remainder of the filling ingredients. Next up, a mixture of both dark and milk chocolate chips get stirred into a silky, shiny ganache. Fold in marshmallows and salty peanuts into the ganache and pour all of it onto the toasted crust. Finish these with a sprinkling of chopped peanuts and chill for several hours until set. These would be perfect for late summer parties, barbecues, and picnics since they're quick, easy, and yummy. You'll be everyone's favorite party guest. 

S'more Nut Bars

slightly adapted from Baked: New Frontiers in Baking Cookbook

18 graham crackers, crushed into fine crumbs

1 tablespoon firmly packed dark brown sugar

2/3 cup salted butter, melted

7 1/2 ounces milk chocolate chips

7 1/2 ounces dark chocolate chips

1 1/2 teaspoons light corn syrup

1 cup heavy cream

10 marshmallow, cut into fourths

1/2 cup lightly salted whole peanuts

1/2 cup lightly salted peanuts, chopped

Preheat oven to 300 degrees, and line a 9 x 13 inch pan with parchment paper. 

In a large bowl, combine graham cracker crumbs, brown sugar, and butter. Mix to combine then press into the bottom of the prepared pan. Bake crust for 15 minutes or until golden brown, fragrant, and toasted. Remove pan from oven and cool on a wire rack while you prepare the filling ingredients.

Place both types of chocolate in a heat-proof bowl and drizzle the corn syrup over the top. Set aside. In a small saucepan heat heavy cream until it starts to boil. Immediately pour the cream over the chocolate mixture and allow to sit for about 2 minutes. 

Starting at the center of the bowl, whisk chocolate mixture until it becomes smooth and shiny. Fold in the marshmallows and peanuts. 

Pour the chocolate filling mixture over the crust. Using a spatula, spread the mixture as evenly as possible and sprinkle with the chopped peanuts.

Chill in the fridge for at least 3 hours or until set. Cut into squares and serve. 

Bars will need to be kept in the fridge until ready to serve, and will stay fresh for up to 3 days as long as they remain tightly covered. 

Long live summer!