Comments on: bake sale week: magic s’mores bars

By: Melica Niccole

Melica Niccole — Thu, 24 Nov 2011 17:16:29 +0000

Looks good!

By: kerri

kerri — Tue, 12 Oct 2010 22:30:17 +0000

these sound so delish! cant wait to make them. you have so many recipes and i cant wait to try them! thanks for all your hard work!

By: AZGZ » Recipe Binder: The Beginning

AZGZ » Recipe Binder: The Beginning — Sat, 25 Sep 2010 00:58:40 +0000

[...] Magic S’mores Bars [...]

By: Cookteen » Blog Archive » Bake Sale – Magic Smores Bars

Cookteen » Blog Archive » Bake Sale – Magic Smores Bars — Fri, 10 Sep 2010 04:43:08 +0000

[...] a lot of smore’s lately but when I came across the recipe for Magic S’mores Bars on the Sophistimom blog I had to test the recipe to see if they should be included in my upcoming sale because [...]

By: cookie bars: pineapple coconut bars | sophistimom

cookie bars: pineapple coconut bars | sophistimom — Wed, 08 Sep 2010 04:13:07 +0000

[...] help but stick to the tried and true. The favorites of the past two years have been the s’mores bars, the lime bars, and the raspberry lemonade bars. So, to kick off this year, I thought I’d try [...]

By: judy

judy — Wed, 02 Jun 2010 06:51:05 +0000

Hi Jaime,

You’re right – I actually froze the bars and then put them back in the oven for almost 20 more minutes but the sweetened condensed milk didn’t caramelize a whole lot more – it remained mostly white, but set. The marshmallows didn’t burn (my oven rack is set fairly low). After freezing again in order to cut them (boy are they sticky!) I ended up with nice, chewy bars. I think these are actually better eaten frozen, as the cold takes some of the edge off the sweetness.

Although most raw eggs used in desserts undergo a kind of chemical cooking when they’re mixed with sugar (it’s kind of like curing) and pretty much all commercial eggs are pasteurized so there’s very little risk, this egg-less recipe would be an ideal sweet treat for someone with an egg allergy.

By: Jaime

Jaime — Tue, 01 Jun 2010 04:29:51 +0000

@Judy You could definitely try putting them in longer, though I don’t know if the condensed milk is ever going to get much more done without scorching the marshmallows. They are supposed to be gooey though. And since there are no eggs, you are free to make them as cooked/uncooked as you want them!

By: judy

judy — Tue, 01 Jun 2010 04:22:19 +0000

Okay, so the bars are cooled now and I’ve put them in the freezer to firm up a bit so that I can cut them. They are VERY soft and sticky. One concern is the undercooked (and hence un-caramelized) sweetened condensed milk underneath the marshmallows. The marshmallows themselves got lovely golden-brown and toasted. I’ve checked the magic cookie bar recipe I have used in the past and the cooking time is listed at 30 minutes. If I were to make these again (and I just might as the flavour is delish and graham cracker crusts are my fave) I would bake the crust+chocolate chips+sweetened condensed milk for about 10 minutes before adding the marshmallows, and then return it to the oven for 20 minutes. I suspect that this extra baking time would improve the gooey-mushy results that some of us have experienced.

By: judy

judy — Tue, 01 Jun 2010 02:39:29 +0000

Kim: just select and copy the text of the recipe then paste it into Word and then print. Alternately, when you select “Print…” you can indicate that you want to print only Page 1, and hopefully that page will capture the recipe (if not, then try again and tell it to print only page 2).

I’m baking these as we speak, but with 300 ml (~10.5 oz) of sweetened condensed milk. That’s the standard size can of SCM up here in Canada. I hope they turn out okay as I’m baking them for a friend. They certainly smell nice.

By: Jori

Jori — Wed, 28 Apr 2010 00:16:59 +0000

My Relay for Life team had a competition bake sale this week and I couldn’t for the life of me think of something different to make. Somehow I ran across your website and lo and behold, this recipe was just WAITING for me! I’ve made 3 pans so far and they have been an absolute hit! Thank you for coming to my rescue, everyone is asking for your recipe