[donotprint]I am such a sucker when it comes to anything featuring the word “s’mores.” I was pretty sure I had hit the Holy Grail of s’mores cookies when I made this delicious little cookie recipe, and that version is definitely near and dear to my heart. And of course there is nothing like the real thing: gen-yew-ine s’mores made around a campfire with best friends on a warm summer night.
But that doesn’t mean I won’t jump at the chance to try yet another version, and so when I saw this new approach at Joy The Baker I couldn’t resist. This recipe does not involve an oven, a campfire or anything else hot…as a matter of fact, it takes the opposite approach. It’s all about the refrigerator. Otherwise known in my house as the source of all information. I have the left side for my papers. The teenager has the right side for her papers. The Southern husband manages to keep all his information in his head. The dog doesn’t plan ahead at all, and is way more interested in the inside of the fridge.
Yikes. It looks a lot better from farther away.
Anyway, here’s what you do. Get yourself a box of graham crackers. Yes, the whole box. Break them up into nice bite-size chunks, say about an inch or so. It’s a good way to work out all your stress. Take 2 cups of mini-marshmallows. Test a couple of them to make sure they are okay. It’s your responsibility as the chef to make sure all the ingredients are in order. Toss them in there with the graham cracker pieces. If you have a nice shallow bowl to hold all this it will make the next step much easier….I have one that is for serving pasta and it worked perfectly for this.
Next you melt three sticks of butter, some cocoa powder and some corn syrup in a saucepan (okay, so there is some heat involved) until it is all nice and melted together. Cool it for a few minutes and then pour it over your graham cracker marshmallow pile. Stir it around until it is all one big chocolate bowl of happiness. Now line a pan with parchment paper (which I discovered will behave MUCH better if you spray the pan with cooking spray first) and dump the whole thing into the lined pan. Take about another cup or so of the marshmallows and sprinkle them on top and press them in lightly with the back of a spoon. Take another piece of parchment paper and lay it on the top and press down so the whole thing is nicely mushed together.
Now leave it on your counter for 30 minutes, and then pop it in the fridge for a few hours. You want to get it good and chilled down. Then you are ready to cut it into bars. I have a big pizza cutter that worked perfectly for this, but I am sure a big knife would also do the trick. The original recipe called for cutting them into 15 bars…I did that at first, and they were 15 Big Bars…so I went back and cut most of them in half again so they look like this.
This way you can eat two of them in a row and still feel kind of virtuous.
If there are any left after you cut them out and show them around, you need to wrap them individually in plastic wrap and store them in the fridge. They are called refrigerator cookies for a reason…if they stay outside too long they get soft and falling apart-ish. But they are a little piece of heaven when they are cold, and that is well worth the 10 minutes it will take you to wrap them up.
So there you have it, the latest in my line of s’mores cookies. It won’t be the last…
S’MORES REFRIGERATOR COOKIES, from Joy The Baker (love her!!) [/donotprint]