S’mores Bars

Graham Cracker Crust

2 ¼ cups graham cracker crumbs (15-17 crackers)…I used 18
1/3  cup granulated sugar
¾ cup unsalted butter, melted
Fudge Brownie Filling:

6 ounce unsweetened chocolate, chopped
1 cup plus 2 TBSP unsalted butter, chopped into TBSP sized pieces
2 ½ cups granulated sugar
5 large eggs, lightly beaten
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour

1 ½ cups pecan halves, chopped
4 cups (packed) miniature marshmallows

Line a 10 x 15x 2 inch glass baking dish with foil, leaving a 1-inch over hang around the top edge of the pan. Smooth out any big wrinkles in the foils and then lightly coat the foil with nonstick cooking spray.

Preheat oven to 350F.

Combine the graham cracker crumbs and sugar in a small bowl. Gradually add the melted butter until the crumbs just hold together when squeezed in your palm. Press the mixture into an even ¼ inch layer on the bottom of th prepared pan. Run a smooth bottomed measuring cup over the crust to pack and level it.

Combine the chocolate and butter in a large bowl that fists 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 chopped nuts evenly over the batter. Bake 30-35 minutes, or until cake tester inserted in brownie center comes out with dark, damp crumbs on it. Do not overbake. Set on a wire rack and cool completely in the pan.

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 he marshmallows are puffy and golden brown. Watch carefully and rotate the pan regularly, as the marshmallow 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. Place directly on a cutting board. Remove all foil and cut into 2-inch squares. For the neatest cuts, use a sharp knife, wiped clean with a warm, damp cloth between slices.