The Roanoke.com Fridge Magnent Blog, maintained by Lindsey Nair, does a decent job of highlighting some of the goings-on in Roanoke and recently featured a story on Susan Whetzel, a Pearisburg native who just published a cookbook dedicated entirely to spin-offs of the classic campfire treat, s'mores.
Most importantly, the article also included a few sample recipes from Whetzel's latest cookbook (which is her 3rd). You can read more about her, view the Q&A or check out the recipes she has shared by clicking here.
Some of David's coworkers saw this article (which was also posted in the Roanoke Times) and suggested that maybe one of these would be a good recipe for me to make. And bring in to the office.
And thus, S'mores Cereal Bars were made. Whetzels images are much better than mine, so check hers out a true mouth-watering experience.
S'mores Cereal Bars
Makes 24 bars
5 Tbsp. butter
6 cups mini marshmallows
8 cups graham cereal
2 cups dark chocolate chunks
15-20 large marshmallows, toasted (optional)
1. Prepare a 9-by-13-inch pan with parchment paper or nonstick cooking spray. Set aside.
2. Melt the butter and marshmallows in a saucepan over low heat until marshmallows are melted, roughly 3 to 4 minutes, stirring constantly. Remove from heat.
3. Carefully stir in the cereal until evenly mixed, then allow to cool for 1 to 2 minutes. Stir in half of the chocolate chunks. Press into the prepared pan with a buttered back of a spoon or your fingers; press remaining chocolate chunks on top. Cool completely.
4. On baking sheet, place large marshmallows at least an inch apart and place under broiler. Watch them carefully - they should be toasted, not burnt. Let them cool slightly and then place on top of cooled chunks. Press them down gently.