If you're looking for a sweet treat that captures the nostalgia of a campfire without leaving your kitchen, these Campfire Delight Bars are just the ticket. With layers of crunchy graham, gooey chocolate, and toasted marshmallow, they're perfect for any occasion from backyard gatherings to cozy nights in.
Graham cracker crumbs form the base of these bars, providing that classic s'mores crunch. Unsalted butter binds the crumbs together, ensuring a rich, buttery crust. A little granulated sugar sweetens the crust just right. Semi-sweet chocolate chips melt into a luscious layer, balancing sweetness with a hint of bitterness. Mini marshmallows toast beautifully, creating a gooey, nostalgic topping. Finally, a touch of vanilla extract adds depth to the overall flavor profile.
These bars are a hit on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. If you're feeling adventurous, pair them with a glass of milk or a chilled dessert wine for a sophisticated touch.
Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan and line it with parchment paper — this makes removing the bars a breeze later on. In a medium bowl, mix together your graham cracker crumbs, melted butter, and sugar until they're well combined. The mixture should have a sandy, damp texture.
Press this crumb mixture firmly into the bottom of your prepared baking pan, forming an even layer. Pop the crust into your preheated oven and let it bake for about 10 minutes. This helps set the crust and gives it a lovely golden hue. Once done, take it out and immediately sprinkle your chocolate chips over the hot crust. The heat will start to soften them, creating a melty layer.
Next, evenly distribute the mini marshmallows over the chocolate layer. Return the pan to the oven for another 10-12 minutes. Keep an eye on it — you want the marshmallows to puff up and turn a beautiful golden brown. Once they look just right, pull the pan out and let it cool completely. This cooling phase is crucial; it allows everything to set up nicely.
Once cooled, use the parchment paper to lift the bars out of the pan. Slice them into squares, and they're ready to enjoy.
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