I hope you are all enjoying your labor day! I spent mine at a potluck and poolside. It was glorious– minus the fact that the pool was -49 degrees… celsius. That didn’t stop me from getting in the pool, though. Call me crazy, but I just miss my pool back home!
Here’s a little twist on your usual s’mores. Instead of using regular milk chocolate, this recipe calls for white chocolate. The bars were very rich, so I cut them into bite sized pieces prior to serving. The top remained gooey and the bottom was chewy with a crispy center. You have the best of all textures in one little bite. Imagine that.
I’m Vietnamese, so the condensed milk drizzle was like the cherry on top for me. I can eat that stuff straight from the can. The best thing that goes with condensed milk? Toasted french bread. Don’t diss it until you try it yourself. Recipe from Picky Palate.
- 1 box yellow cake mix
- 1 large egg
- 1 stick (1/2 cup) unsalted butter, softened
- 4 1/2 full graham crackers
- 10 ounce bag white chocolate chips
- 2 cups mini marshmallows
- 1/2 cup sweetened condensed milk
- Preheat oven to 350 degrees.
- Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
- Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms.
- Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
- Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven.
- Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
- Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces.