Recipe courtesy of Ree Drummond
Paige's Brownie S'mores Bars
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 726
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 1 g
- Sugar
- 76 g
- Protein
- 7 g
- Cholesterol
- 74 mg
- Sodium
- 351 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 726
- Total Fat
- 31 g
- Saturated Fat
- 15 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 1 g
- Sugar
- 76 g
- Protein
- 7 g
- Cholesterol
- 74 mg
- Sodium
- 351 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray.
- Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter.
- Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers.
- Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce.
- Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve.
