I will have step-by-step instructions on this as well as the little box that I had shown in an earlier post in tomorrow's post. More information on the organization folder will be posted soon too for those who have been emailing me!
The second is one that you can bake and eat!
Ooey Gooey S’mores Bars
1 14oz can Sweetened Condensed Milk (I use Dulce de leche)
1 package of small marshmallows
1 package of milk chocolate chips
2 pkgs graham cracker (crush well) in a large ziplock bag
1 package graham cracker (crush well) in separate ziplock bag
1 stick sweet unsalted butter
Melt butter into 13x9 pan.
Pour ziplock bag with 2 pkgs of graham cracker crumbs over the butter. Spread well.
Next, add a layer of milk chocolate chips. Then the marshmallows.
Then the last bag of graham cracker crumbs.
Drizzle the dulche de leche all over the top.
Bake at 350 degrees for about 18 minutes.
Take care not to burn the chocolate. It is done when the marshmallows are browned.
Loosen the edges once you take it out of the oven.
Let it cool completely before cutting it into squares.
Store in airtight containers in the fridge if there are any left overs. :)
I put a copy of the recipe on some Pumpkin Pie cardstock and tied it on with some Tangerine Tango ribbon. The s'mores bars are SO ooey and gooey that I put them on a slab of graham cracker before putting into the bags.
This recipe was found on SCS, contributed by Mirabella on "Simple but yummy goodies for stamp camps".
Cheers!
Jane
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