I have some s’mores trivia for you. I have a fascination with useless mundane trivia, and tend to collect and expel said facts without provocation. So, here is the s’mores trivia I promised that you are undoubtably eager to get to:
- The recipe for s’mores was first published by the Girl Scouts in 1927. Further proof that those smug little culinary crack dealers have a long history with the creation of addicting sweet treats. (* this last sentence is not actual fact, just observation)
- National S’Mores day is August 10th. More than enough time for you to whip up a batch of beer soaked s’more bars (*Actual fact).
- The recipe’s original credit is given to Loretta Scott. But let’s be honest, stolen content predates blogs, no one really knows where the recipe came from. At least she didn’t steal their photo and submit it to Foodgawker. (*combination of fact, conjecture and emotional trauma resulting from web thievery)
If you have any random, little known or otherwise useless s’mores facts, I’d love to hear them.
Chocolate Stout S’Mores Bars
- 10 graham crackers
- 3 tbs butter, melted
- 2 tbs brown sugar
- 3 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup dark chocolate chips
- 1 stick butter
- 1 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup flour
- 2/3 cup chocolate stout
- 3 cups standard size marshmallows
- Preheat oven to 350.
- In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
- Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
- In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
- In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
- In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
- Pour the batter over the crust.
- Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
- Bake at 350 for 22 minutes or until the marshmallows are golden brown.
- You still want the bars to be soft, don't over bake, they will continue to set as they cool.
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