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S'mores Granola Bars

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Servings 12 bars

Ingredients
  

  • 2 bars chocolate
  • 2 cups oats
  • 2 cups rice crisp cereal
  • 1 cup graham cracker crumbs
  • 1 ½ cups mini marshmallows
  • ½ cup butter
  • ⅔ cup maple syrup
  • ½ cup brown sugar lightly packed
  • ¼ cup ground flax seeds
  • ½ teaspoon salt

Instructions
 

  • Line a 9 x 13” pan with parchment paper and set aside
  • Preheat oven to 350° F
  • Chop 1 ½ bars of chocolate into chunks. Set aside.
  • In a large bowl, stir together oats, cereal, cracker crumbs, and 1 ¼ cups of marshmallows (reserving the rest for topping). Set aside.
  • Combine butter, maple syrup, brown sugar, and salt in medium pan. Cook on low/medium heat, stirring frequently until everything is melted. Once the mixture starts to bubble, stir consistently. Let gently boil for 3 minutes while stirring. If the boil gets too aggressive, turn down heat. After 3 minutes, take off heat.
  • Add in ground flax seeds and stir well to combine.
  • Pour the hot liquid mixture into your dry ingredients and mix until combined.
  • Add in chocolate chunks and stir to combine.
  • Press mixture into your parchment lined pan. Start with the back of your spoon to spread out mixture. Then use the bottom of a jar or glass to firmly pack the mixture into the pan. Do this for 2 - 4 minutes.
  • Top with more mini marshmallows if desired (this is mostly just for looks and is optional).
  • Bake for 10 minutes.
  • Let cool in pan for 30 minutes on cooling rack.
  • Refrigerate for 2 hours before cutting. This chilling time allows them to set and helps keep them from crumbling apart when cut.
  • Slice into bars.
  • If you want a chocolate drizzle on top chop ½ chocolate bar and melt in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining. You should be able to get it to melt just by stirring well. Drizzle on top of bars as desired. I like to use a metal spoon for this.
  • Store cut bars in refrigerator.

Notes

Tips:
• To make graham cracker crumbs, either put in a zip top bag and gently crush with a rolling pin or run them through a food processor until a rough crumble is created.
• When pressing your mixture into the pan, use the bottom of a glass that has been dipped in water. This helps prevent the mixture from sticking to your glass. Just keep dipping the bottom of the glass in water as needed.
• Pressing the mixture gently, but firmly into the parchment lined pan is a big part of what will keep the bars from falling apart! So don’t skimp on the 2-4 minutes of packing it down!
• The chilling process is important! The bars need to be cut when cold.
• Smaller bits of chocolate will melt when mixed with your other ingredients creating a delicious chocolate flavor throughout the bars. The larger chunks won’t melt completely and will offer nice bites of chocolate studded throughout the bar. I like having a variety in my bars so I can have the best of both worlds!