I am not one to just sit around the house and do nothing. In fact, I am more of the “doing a million things at one time” keeps me sane type person. I can’t seem to sit still and relax sometimes. I get this trait from my father. I think my sister has this too. She works full-time, has 2 kids, is going to graduate school, is on the board to try to implement a Korean immersion school in MN, planting a community garden and I could go on and on. . I don’t think this gene was passed to my brother, Jimmy, however. Don’t get me wrong. He’s a super, great guy (and I LOVE him a bunch).. he is pretty laid back, has a beautiful (inside & out) wife, two beautiful, super cute and smart daughters and I dunno, rides around town in a yellow Lexus LFA somethin’ er other. Other than that, I’m not really sure what he does. 😛 (I’M TOTALLY JOKING. maybe this will get my bro reading my blog).
So, anyway, many friends have asked me how I have the time to do this blog. My answer is “I just don’t sleep” (another similarity with my dad and I). Seriously, I enjoy it and just want to share experiences & recipes with you all. I hope you enjoy!
I have been waiting all week to make these ULTIMATE S’MORES BARS ever since I laid eyes on this recipe from Fat Girl Trapped in a Skinny Body’s post.
I followed this recipe completely, for the most part (I didn’t use all the chocolate chips the recipe called for). Somehow, I figured using a 1/2 cup less of chocolate chips would help. Yeah right! Anyway, I followed the recipe down to the homemade brownies and cookies (using her recipes). Don’t shy away from making these after you read the recipe and see everything you have to do. It really sounds like more than it really is. After I purchased all the ingredients and had everything laid out on the counter, it only took me 39 minutes to get them into the oven (and that was with my 5 year old helping me; causing me to pause/move a little slower, make her wash her hands etc).
My hat’s off to you, Julia, for creating such a decedent, yummy, wonderful recipe. Now I must go run 5 or 6 miles. . . but it was all worth it! I made these last night and can still smell the chocolate and sugar in the kitchen. It’s WONDERFUL! I was going to call these “the MOTHER of all Ultimate S’mores Bars” but since I am celebrating & recognizing my similarities with my dad AND Father’s Day is right around the corner, we’re going to go with:
Whoa Big Daddy: Ultimate S’mores Bars!!
- 8 oz block cream cheese
- 1 can (14 ounces) sweetened condensed milk
- 1 egg
- 1/2 cup heavy cream (I used 1 cup)
- 1 cup chocolate chips (I used 1-2 cups)
- Mini Marshmallows, and crumble the remaining graham crackers to sprinkle on top.
The layering of the s’mores bars is (from bottom up):
- Graham Crackers
- Chocolate Chip Cookie
- Chocolate Ganache
- Mini Marshmallows
- Graham Cracker Crumbs
- Prepare the brownie mix; set aside
- Prepare the cheesecake mix; set aside (you will Mix the cheesecake ingredients with a hand mixer)
- Prepare the cookie dough; set aside
- Preheat the oven to 350°F. Line a 9×13 inch pans with tinfoil and spray with nonstick spray. (I turned on the oven while I was making the cookie dough) *The tinfoil makes it easy to remove the bars from the pan and makes cutting super easy.
- Pour brownie batter into the prepared pan.
- Lay graham crackers on top.
- Pour the cheesecake batter onto the graham crackers.
- Drop spoonfuls (using an ice cream scooper) of the cookie dough onto the cheesecake batter.
- Bake for about 45 minutes, until the cookie dough is pretty golden brown and the cheesecake layer no longer jiggles when you gently shake the the pan.
- Allow the bars to cool completely before lifting them out of the pan.
- To make the ganache, heat the heavy cream on the stove over medium heat. Do not allow it to boil.
- Turn off the heat and add the chocolate chips. Let the chips sit in the hot cream for about 5 minutes, then whisk until all the chips are smooth and melted.
- Allow to cool slightly, then pour over the bars.
- Sprinkle the bars with the mini marsh mallows and graham cracker crumbs. (Press the toppings into the ganache very lightly with the palm of your hand to make sure the topping sticks to the bars). You can chill the bars at the point to speed along the cooling of the ganache if you’d like.
- DO NOT cut the bars until the ganache is COMPLETELY cool. When you cut the bars, use a large knife, and you can run your knife under hot water in order to help it glide through nicely if you’d like. YOU SERIOUSLY NEED SOME MUSCLE TO CUT THESE BARS. Maybe enlist some help from someone. . I started and my hubby cut the rest. we cut much smaller sizes for the kiddos.