Recipe: S'mores Bars (with graham cracker crust and fudge brownie filling)

S'MORES BARS

FOR THE GRAHAM CRACKER CRUST:
2 1/4 cups graham cracker crumbs (15 to 17 crackers, finely ground in a food processor)
1/4 cup granulated sugar
2 tablespoons firmly packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted

FOR THE FUDGE BROWNIE FILLING:
6 ounces premium unsweetened chocolate, chopped
1 cup (2 sticks) plus 2 tablespoons unsalted butter, chopped into tablespoon-size pieces
2 1/2 cups granulated sugar
5 large eggs, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 cups pecan halves, toasted and coarsely chopped (optional, for top)

FOR TOPPING:
4 cups (packed) miniature marshmallows (about 8 ounces, for topping)

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 10 x 15 x 2-inch glass baking dish (sometimes called a roasting pan) with foil, leaving a 1-inch overhang around the top edge of the pan. Smooth out any big wrinkles in the foil and then lightly coat the foil with nonstick cooking spray.

TO prepare THE GRAHAM CRACKER CRUST:
Combine the graham cracker crumbs and sugars in a small bowl. Gradually add the melted butter until the crumbs just hold together when squeezed in your palm. (The crumbs may absorb slightly more or less butter depending on the graham cracker brand.) Press the mixture into an even 1/4-inch-thick layer on the bottom of the prepared pan. Run a smooth-bottomed measuring cup over the crust to pack and level it. Set aside.

TO PREPARE THE FUDGE BROWNIE FILLING:
Combine the chocolate and butter in a large bowl (about 4-quart capacity) that fits a double boiler. Place the bowl over barely simmering water and stir as needed until the chocolate and butter are melted.

Remove from the heat and whisk in the sugar, followed by the beaten eggs and vanilla extract. Stir in the flour, mixing until smooth. Pour the batter on top of the graham cracker crust and level with a small offset spatula. Scatter the chopped nuts evenly over the batter, if desired.

Bake 30 to 35 minutes, or until a cake tester inserted in the brownie center comes out with dark, damp crumbs on it. Do not overbake. Set on a wire rack and cool completely in the pan.

Allow about 1 hour for the brownies to cool before applying the marshmallow topping; otherwise, the marshmallows will melt and flatten.

Preheat the broiler.

Distribute the marshmallows evenly over the brownie top. Place the pan under the broiler in the top third of the oven for about 1 minute, or until the marshmallows are puffy and golden brown. Watch carefully and rotate the pan regularly, as the marshmallows can easily burn.

Cool until the topping is firm and easily cut without sticking. Remove the brownies from the pan in one block by gently pulling up on the foil overhang or by easing the block out with an offset spatula.

Place directly on a cutting board. Remove all foil and trim any uneven edges before cutting into 2-inch squares. For the neatest cuts, use a sharp knife, wiped clean with a warm, damp cloth between slices.

STORAGE NOTE:
The brownies will stay fresh longer if kept in the pan, tightly wrapped in foil, and cut just before serving. Store at room temperature up to 1 week.

Makes 2 dozen (2-inch) squares
Source: Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher