Summer Smores

In this edition of Cooking with Grammy, we're diving into a summer classic that brings back memories of warm nights, starry skies, and the crackle of a cozy campfire. Grammy and Caroline are here to show you how to make the perfect s'mores - in the kitchen! This timeless treat combines gooey marshmallows, melted chocolate, and crispy graham crackers. Join us as we turn this simple fall snack into a delightful summer tradition. Yep, Grammy and Caroline have got you covered with their special recipe for unforgettable Summer S'mores.
SUMMER SMORES
8 sheets graham crackers
1 c. (2 sticks) salted butter, melted
1/4 c. packed light brown sugar
2 c. (12 oz.) milk chocolate, finely chopped or chips, plus more to sprinkle
1 (14-oz.) can sweetened condensed milk
1 (10-oz.) bag mini marshmallows
Preheat the oven to 325ºF. Place one oven rack in the center of the oven and a second oven rack in the upper third of the oven. Line a 13-by-9-inch baking pan with foil and spray with nonstick cooking spray. In a food processor, pulse the graham crackers until finely ground. Remove ¼ cup of the crumbs for sprinkling on the marshmallows later. Add the butter and sugar, pulsing until well combined and the mixture holds together when pressed. Press into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Bake on the center rack until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes. In a medium heatproof bowl set over a pan of simmering water, combine the chocolate and the sweetened condensed milk. Heat, stirring constantly, until melted. Immediately pour over the cooled crust, smoothing into an even layer. Immediately scatter the marshmallows on top of the chocolate layer. Heat the oven to broil. Place the bars on the rack in the upper third of the oven and broil until the marshmallows are toasted, 1 to 2 minutes. Remove from the oven and immediately top with the reserved graham cracker crumbs. Place in the freezer for 20 minutes to set. Use the foil to remove the bars from the pan.
Slice and serve.
*Recipe credited to The Pioneer Woman.