SMores Bars

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  • Yield: 24 bars
  • Prep Time:  35 minutes
  • Bake Time: 5 to 8 minutes
  • Chill Time: 1 hour

Ingredients

  • 18 whole graham crackers crumbled into small pieces
  • 2 cups crispy rice cereal
  • 1 cup Karo® Light Corn Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter OR margarine
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 6 (1.55 ounces each) milk chocolate can dy bars
  • 1 package (10 ounces) mini marshmallows
  • 1/3 cup mini chocolate chips

Directions

  1. Combine crackers with cereal in a large mixing bowl; set aside.
  2. Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)
  3. Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
  4. Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
  5. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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SMores Bars

  • Yield: 24 bars
  • Prep Time:  35 minutes
  • Bake Time: 5 to 8 minutes
  • Chill Time: 1 hour

Ingredients

  • 18 whole graham crackers crumbled into small pieces
  • 2 cups crispy rice cereal
  • 1 cup Karo® Light Corn Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter OR margarine
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 6 (1.55 ounces each) milk chocolate can dy bars
  • 1 package (10 ounces) mini marshmallows
  • 1/3 cup mini chocolate chips

Directions

  • Combine crackers with cereal in a large mixing bowl; set aside.
  • Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)
  • Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
  • Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
  • Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.