Oven Baked S’Mores

Easy oven baked twist on a campfire classic!!

Ingredients:
½ cup unsalted butter, cut into pieces
⅔ cup packed light brown sugar
½ cup 2% or whole milk
1 teaspoon vanilla extract
1¼ cups graham cracker crumbs
350 g whole graham crackers (about 32-48, depending on the brand)
2½ cups milk or semisweet (or mixed) chocolate chips or chunks
6 cups mini marshmallows

Directions:
Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it comes up higher than the sides by an inch or so.
Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
Lay a single layer of graham crackers to cover the bottom of the prepared pan. Spoon a third of the graham cracker paste (goo!) over the crumb layer, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top, followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips. Repeat again with the remaining crackers, goo, marshmallows and chocolate chips..
Bake for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
Portion the s’mores into squares, easiest to do when chilled, and serve or store at room temperature for up to 3 days.

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