Gooey S'mores Squares

By Donna Paris

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This recipe makes 36 squares servings

Nutritional Info
Per square: about	-
cal	8080 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	10 g10g carb
fibre	00 fibre
chol	12 mg12mg chol
sodium	57 mg57mg sodium
RDI %	-
calcium	11 calcium
iron	33 iron
vit A	22 vit A
folate	11 folate

When you're feeling low, nothing works better than chocolate. The combo of graham crackers, chocolate and toasted marshmallows will whisk you back to the campfires of your youth and give you a carbohydrate boost, too.

Ingredients

22 graham crackers 22 22graham crackergraham crackers
1/4 cup corn syrup 1/4 1/4cup cupcorn syrup
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Topping:
3 tbsp butter 3 3tbsp tbspbutter
4 oz semisweet chocolate , chopped4 4oz ozsemisweet chocolate, chopped
1 egg 1 1eggeggs
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp milk 2 2tbsp tbspmilk
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1-1/2 cup miniature marshmallows 1-1/2 1-1/2cup cupminiature marshmallowminiature marshmallows

Preparation

Line 8-inch (2 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang; grease foil. Set aside.

In food processor, chop crackers into fine crumbs. Add syrup and butter, pulse until moistened. Press into prepared pan; bake in 350°F (180°C) oven for 15 minutes or until edges are raised and firm to the touch. Let cool slightly.

Topping: Meanwhile, in heatproof bowl set over hot (not boiling) water, melt butter and 3-1/2 oz (105 g) of the chocolate. Stir until blended; let cool to room temperature. Using electric mixer, beat in egg, sugar, milk and vanilla until blended; stir in flour. Pour over crumb layer; bake for 20 minutes or until cake tester inserted in centre of chocolate layer still has moist crumbs clinging to it. Sprinkle marshmallows evenly over top; broil for 30 seconds or just until very lightly toasted. Let cool completely in pan on rack.

Melt remaining chocolate; dip tines of fork into chocolate, then drizzle randomly over marshmallows. Let stand until chocolate is firm. Using foil as handles, transfer to cutting board. Using knife dipped in hot water and wiped dry, cut into squares. (Squares can be stored in airtiqht container in refrierator for up to 3 days or frozen for up to 2 weeks.)