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S'More Granola Bars:
1/2 cup (65 grams) all purpose flour
2 cups (170 grams) old fashioned rolled oats
1 cup (100 grams) Graham Cracker crumbs (or crushed Digestive Biscuits)
1/4 cup (25 grams) sweetened or unsweetened dried coconut, shredded or flaked (optional)
1/8 teaspoon ground cinnamon (optional)
1/2 teaspoon (2 grams) salt
6 tablespoons (85 grams) unsalted butter, cut into pieces
3 tablespoons (40 grams) light brown sugar
1/3 cup (80 ml) golden syrup, agave syrup, rice syrup, pure maple syrup or light corn syrup
Filling:
1 cup (170 grams) semisweet or bittersweet chocolate chips
1 1/2 cups (90 grams) miniature marshmallows
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S'More Granola Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line a 9 inch (23 cm) square baking pan with foil or parchment paper and then butter the foil (or spray with a non stick vegetable cooking spray).
In a large bowl, stir together the flour, rolled oats, Graham Cracker crumbs, dried coconut, ground cinnamon, and salt.
Next, in a medium sized saucepan, melt the butter, brown sugar, and syrup, over medium heat. Once melted, remove from heat and add to the dry ingredients, stirring until all the dry ingredients are coated with the butter mixture. Press a little more than half of this mixture (about 300 grams) onto the bottom of the prepared pan and let cool to room temperature (about 5 minutes). Then evenly sprinkle with the chocolate chips and marshmallows. Top with dollops of the remaining crust mixture.
Bake in the preheated oven for about 15 minutes (the Granola Bars should still be soft). Remove from the oven and let cool, on a wire rack, for about 15 minutes. Then cut into bars or squares while they are still warm. Let the bars cool completely in the pan. Can be stored at room temperature or in the refrigerator for about 7 days.
Makes about 15 Bars.
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These delicious Granola Bars contain all the necessary S'more components; that is, chocolate, marshmallows, and Graham Crackers. But instead of just sandwiching the chocolate and marshmallows between two Graham Crackers, we sandwich them between a yummy mixture of Graham Cracker crumbs, rolled oats, flour, dried coconut, butter, sugar, and syrup. Perfect for snacking.
A few notes on ingredients. For the rolled oats, I like to use Old Fashioned rolled oats as they have a thick texture which makes the Granola Bars nice and chewy. While the recipe calls for Graham Cracker Crumbs, you can use crushed Digestive Biscuits. For the dried coconut you can use sweetened or unsweetened, and either shredded or flaked. If you don't like coconut, you can just leave it out. I do flavor the Granola Bars with a little ground cinnamon, but again, you can leave it out. To bind all the ingredients together we add melted butter as well as syrup. You can use golden syrup, agave syrup, brown rice syrup, pure maple syrup, or even a light corn syrup. For the chocolate chips you can use semi sweet, bittersweet, milk, and/or white chocolate chips.
To keep these bars soft and chewy bake them only until lightly browned but still soft, as they will firm up as they cool. Cut the granola bars into bars or squares in the pan while they are still warm. Then let them cool completely (a couple of hours) before removing from pan. The S'More Granola Bars will be crisp and crunchy the first day, but will soften when covered and stored overnight.
I adapted this recipe from King Arthur Flour's 'The All-Purpose Baking Cookbook'.