From My Kitchen: Indoor S’Mores

I saved a recipe for Indoor S’Mores from the Golden Grahams cereal box about five years ago, and haven’t seen it printed since. This tasty pan of bars makes you think of bonfires and roasting marshmallows over the fire. This version of S’mores is easy to make anytime since  you don’t need a campfire, although it doesn’t have that same smoky, outdoors taste as bonfire s’mores.

Ingredients:

8 cups Golden Grahams cereal

5 cups miniature marshmallows

1-1/2 cups milk chocolate chips

1/4 cup light corn syrup

5 tablespoons butter or margarine

1 teaspoon vanilla

1 cup miniature marshmallows

Directions:

1. Butter 13″ x 9″ pan.

2. Into a large bowl, measure cereal.

3. Microwave Directions: In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High for 2-3 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

Stove-Top Directions: In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.

4. Pour over cereal; quickly toss until completely coated. Stir in 1 additional cup of mini marshmallows.

5. Press mixture evenly in pan, using buttered back of a spoon. Let stand uncovered at least one hour, or refrigerate if you prefer a firmer bar.

Cut into 24 squares. Enjoy!

Fall Baking

One of my favorite domestic things to do is bake goodies for us to nibble on over the course of the week. I love the flavors of Fall baking, apples, caramel, nutmeg, cinnamon, spice, molasses, pumpkin. I tried these Oatmeal Chocolate Chip bars, and they turned out delicious!

Here is the recipe, from Betty Crocker’s Fall Baking issue:

1-1/2 cups packed brown sugar
1 cup butter, softened
2 Tbsp molasses
2 tsp vanilla
2 eggs
3 cups quick-cooking oats
1 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cups chopped nuts (optional)
1 bag semisweet chocolate chips

Heat oven to 350 degrees. Grease jelly roll pan, 15-1/2 x 10-1/2 x 1 inch. Beat brown sugar and butter with electric mixer until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
Baking 20 minutes or until golden brown and center is set. Cool completely, about 1 hour.

What are you baking this Fall? I’m always looking for ideas, so leave a comment on what you’re looking forward to baking this Fall.