S'Mores Bars

YUM!

S'MORES BARS
From: Bake for the Cure

18 whole graham crackers, crumbled into pieces (or rolled with rolling pin)
2 cups crispy rice cereal
1 cup light Karo syrup
1/3 cup brown sugar
2 Tbsp. butter OR margarine
1/2 tsp. baking soda
1/2 tsp. 100% pure vanilla extract
6 milk chocolate candy bars (Hershey's)
1 pkg. (10 oz) mini marshmallows
1/2 cup mini chocolate chips

Combine crackers with cereal in a large mixing bowl; set aside.

Cook corn syrup and sugar in a saucepan over medium heat 4-5 minutes, stirring occasionally, until mixture comes to a boil just around the edges. Remove from heat; stir in butter, baking soda, and vanilla.

Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.

Bake in a preheated 400° oven for 5-8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.

Refrigerate for 1 hour, until firm; cut into squares. Store in closed container for up to 2 days.
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I wonder what it would be like if you didn't refrigerate these, or maybe just not quite so long. I expect s'mores to be warm, so they were a little different cold. I tried microwaving one to see what it would be like, but it was pretty messy, melting the chocolate bar. (Maybe that's why you refrigerate it.) I'll admit I wasn't as crazy about them right after they came out of the fridge, but I tried one this morning (yes, before 8) and thought it was divine! Not cold, just perfect. It would probably also work to just use a layer of chocolate chips instead of the chocolate bars--probably cheaper. And if you don't like a lot of chocolate, that would be the way to go. These were pretty chocolately. YUM!