S'mores Bars

To Make The Brownies:

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of a 9×13-inch baking pan with parchment paper. Lightly grease with cooking spray. Then line the bottom of the pan with tightly-packed graham crackers in a single layer. Set aside.

Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools to room temperature. (You can pop it in the fridge to speed up this process.)

Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the baking pan on top of the graham crackers. (Since this is a thick batter, I found that it worked well to drop the dough in large tablespoons all over the graham crackers, and then smooth those out with a spoon to form an even layer of brownie batter.)

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Remove pan and sprinkle generously with mini marshmallows.

Turn oven to broil, then return the pan to the oven and cook for about 3-5 minutes, or until the marshmallows poof up and JUST barely begin to turn golden. Please watch very carefully at this point, or else the marshmallows can burn or even catch fire.

Remove pan from oven and sprinkle with Hershey’s bar pieces and Golden Graham’s. Then drizzle with additional melted chocolate if desired. Let cool, then cut and serve.