Brown Butter S’mores Bars

These brown butter s’mores bars scream Summer! With a dash of espresso powder to highlight the chocolate flavor and the sweet crunch of Golden Graham’s cereal, you’ll be able to enjoy this enhanced campfire treat without leaving the comfort of your AC. Heck, you can bring the s’mores inside all year round!

Ingredients

4 tablespoons unsalted butter

1 tsp. espresso powder

1 tsp. vanilla extract

1 10 oz package of mini marshmallows. Reserve 1/2 cup of the marshmallows for the topping

4 cups of Golden Grahams cereal + 1/2 cup for topping

1/2 cup semi-sweet chocolate chips + 1/2 cup for topping

Flaky sea salt for topping

Directions

Melt butter on stove top over medium heat. If you have a light colored pan, that is preferable so that you can see when the butter is browning.

As the butter starts to turn from yellow to caramel, grab a silicone spatula and push the mixture around the pan, lifting up the fond (brown bits) that is trying to stick to the bottom of the pan.

Once your butter has browned in color to a deep caramel, whisk in the espresso powder and vanilla extract.

Add your marshmallows, saving 1/2 cup of them for the topping.

Add in the Golden Grahams cereal one cup at a time so it’s easier to fold in.

Stir in the semi-sweet chocolate chips.

Line an 8x8 pan with parchment paper,then scoop the mixture into the pan.

Using another sheet of parchment paper or some cooking spray applied to your hands, evenly spread and press the mixture into the pan.

Top with additional marshmallows, Golden Grahams, and chocolate chips.

If you want to toast the marshmallows, preheat your oven to 400 degrees Fahrenheit and place the pan on the top rack to toast for no more than 5 minutes. They will brown quickly, so check frequently!

Remove pan from the oven and top with flaky sea salt, if desired.

Let them cool, remove them from the pan, and cut them into 9 squares.

Enjoy!