This weekend, I received the following email from reader Stephanie:
I love your blog. I’ve made your copycat Starbucks Michigan Cherry Oat bars. Yummy!
I didn’t find it on your blog– but, can you figure out the Starbucks S’Mores bars– my new guilty pleasure?
I love emails like this. Also, if you haven’t tried my Starbucks Michigan Cherry Oat Bar recipe, you really need to. They are so good.
I had seen the new Starbucks S’mores bar, and they looked amazing, but stupid diet had kept me from trying this treat thus far.
As you can imagine, I was excited about the excuse to try them and on our way to the Mariners game yesterday, I forced my reluctant husband to spend 10 minutes with me at Starbucks so I could order and try one.
I mean, you can’t replicate a recipe without trying the original, amiright?
Starbucks does not have a recipe readily available online, but they did have the ingredients listed on their website, and using the exact same ingredients they have listed, this one was easy enough to duplicate.
I hate to toot my own horn, (that’s a total lie, ask my husband how many times a week he comes home to me jumping up and down and shoving something in his mouth while exclaiming “Oh my God, taste what I made, it’s sooooo bomb!!!!” )but I think these are slightly better than the Starbucks version. Maybe I used a little more butter? I don’t know. But they are SUPER close.
Graham Cracker Layer:
2 cups of graham cracker crumbs (About 10 cracker sheets) I use Honeymaid
6 tablespoons melted butter
1/4 cup granulated sugar
1 egg white
1 1/2 cups melted milk chocolate chips
3/4 cup marshmallow creme
about half a bag of mini marshmallows
Preheat your oven to 350°. Line a 9×9 baking pan with a foil sling and spray generously with cooking spray. You must not skip this step or you will never get your bars out of your pan.
Crush graham crackers into fine crumbs using a food processor. Place them in a large bowl. Add the sugar, melted butter, and egg white and mix together until well combined. Press into the bottom of your prepared pan. Bake for 10 minutes and remove from the oven and cool completely.
When graham cracker layer is cool, melt your chocolate chips either in the microwave (30 seconds at a time, stirring in between, careful not to burn) or in a double broiler. Once chocolate is melted, mix well, and spread over the top of the graham cracker layer. Place pan in the refrigerator, and cool completely until the chocolate has hardened.
Once chocolate has hardened, turn your oven up to the broiler setting and put your oven rack in the highest position. Spread a thin layer of marshmallow creme over the top of the chocolate. This is the “glue” that will hold your marshmallows in place. Then neatly and evenly place the marshmallows as close together as possible over the entire pan leaving as few gaps as possible. This part takes patience if you want them to look pretty.
Place the pan under the broiler on the top rack and leave the oven door cracked open and watch the marshmallows toast. This will take under a minute. Watch the whole time and remove as soon as the tops are golden.
Put the pan back into the fridge until completely cool and then slice and serve. This recipe can easily be doubled and put into a 9×13 inch pan.