Wednesday, September 14, 2016

No-bake Nutella s'mores bars

Still too hot to turn on the oven? These no-bake s'mores bars will satisfy your dessert cravings! With pantry staples, you won't need to make a trip to the store to enjoy these indoor campfire treats!

The past few weeks here have been unbearably hot. I got in my car after work one day and the temperature gauge said it was 106 degrees F. Ugh. It's days like these where the last thing I want to do is turn on the oven.

But, my sweet tooth doesn't calm down despite the heat. It almost has an opposite effect, where I want something cold and sweet to offset the gross heat and humidity outside.

On one of those disgustingly hot days, I made these no-bake bars. Because they are no-bake, the texture won't be quite as solid as a normal bar dessert. They're a bit on the softer side and easy to eat with a fork.

Addie was so smitten with these bars that she ate hers in about 2 seconds flat. Miraculously, she didn't get any on herself (definitely a first). My husband normally isn't a big fan of marshmallows and even said that these bars were excellent.

So if it's still hot at your house and you don't want to give your oven a workout, make these bars. It's a great way to bring the outdoorsy s'mores indoors, but without turning on the heat.

No-bake Nutella s'mores bars
  • ¾ cup unsalted butter
  • ¼ cup chocolate hazelnut spread (I used Nutella)
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 and ½ cups graham cracker crumbs
  • 1 cup semi-sweet chocolate chips
  • 2 cups mini marshmallows
Generously grease a standard 8"x8" baking pan and set aside.

In a microwave safe bowl, melt the butter and Nutella together. Whisk in the sugar until it dissolves. Allow the mixture to cool slightly.

Add in the eggs and beat until they are fully incorporated. Add in the vanilla.

Fold in the graham cracker crumbs. Then fold in the chocolate chips and marshmallows.

Transfer the batter to your prepared baking pan and smooth the top with a spatula. Chill in your refrigerator for at least 2 hours or until the bars set.

Slice and serve once hardened. Leftover bars should be stored, covered, in the refrigerator and will last at least a week.

Yield: About 16 bars

Source: Barely adapted from Mom on Timeout


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