Tag Archives: s’mores

S’mores Cheesecake Bars

3 Jun



The opportunity to bake a sinful treat arose this past week as my client site had a cookout.  While I didn’t have to do anything besides contribute $5, I really wanted to make a new treat.  Bryan loves when these inspirations hit me!  I thought something s’mores related would be a win.  I found a number of s’mores bars that I wasn’t all that jazzed about, but then I came across a s’mores bar WITH CHEESECAKE recipe.  Thanks to Annie’s Eats, I had some happy co-workers.  Thank goodness too because these  phenom bars involved the labor of love!  This recipe yields about 12-16 bars which was not enough for the crowd I was making them for.  Thus, I doubled this recipe.  Still, not a big deal until you 1) only have one 8 x 8 pan 2) arrive at the grocery store at 10 pm to gather ingredients and 3) don’t begin making them until 10:30 pm on a Wednesday night.  I felt accomplished as I climbed into bed at 1:30 am! 

In the spirit of being a balanced bean, I lightened this recipe ever so slightly by using reduced-fat versions of cream cheese and sour cream.  Probably did not make a world of difference, but I feel good about that choice and how the taste was not compromised in the slightest 🙂



For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. reduced-fat cream cheese, at room temperature
¼ cup light sour cream
½ cup marshmallow cream
2 tsp. cocoa powder
¾ tsp. vanilla extract
2 large eggs

For the topping:
1½ cups mini marshmallows
Milk chocolate chips, melted (optional)


To make the crust:

  1. Preheat the oven to 350˚ F.  Line an 8×8″ baking pan with enough foil for the edges of the foil to be easily pulled out (this matters later on!); spray lightly with cooking spray.
  2. Combine the graham cracker crumbs, sugar and melted butter in a small bowl.  Stir together with a fork until well combined.  
  3. Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes; transfer to a wire rack while you prepare the filling.  Reduce the oven temperature to 325˚ F.

To make the filling:

  1. Place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat until melted and smooth, stirring occasionally.  Alternatively, place chopped chocolate in a microwave-safe dish and microwave for 30 second increments at 50% power, stirring each time.  Remove from the heat and let cool slightly.  
  2. Using a standup or hand mixer, combine the cream cheese, sour cream and marshmallow cream.  Beat on medium-high speed until smooth and well combined, 1-2 minutes.  Blend in the cocoa powder, vanilla extract and eggs until incorporated.  Stir in the melted chocolate until well blended.  
  3. Pour the filling over the graham cracker crust and smooth the top with a spatula.  
  4. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.)  Remove from the oven.                                                                                

To make the topping:

  1. Evenly top the cheesecake layer with the mini marshmallows.  Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other.  Transfer your foil pan to a wire cooling rack.  
  2. Using a kitchen torch, lightly brown the tops of the marshmallows.  Alternatively, this can be done underneath the broiler with a very watchful eye.  I used the broiler for exactly one minute, but I watched it for every one of those 60 seconds!
  3. Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired.  (TIP: Placing melted chocolate chips in a ziplock bag and cutting a tiny tip of the bottom off creates a great little piping bag for drizzling the chocolate)  
  4. Transfer to the refrigerator and chill 2-3 hours before slicing and serving. This is important because it sets the cheesecake.  It will look like this before you begin to slice and serve:IMG_20130530_090626_777

A Week of Crab Take 1: Crab Feast Amongst Friends

24 Jul

A few months ago we decided we’d round up some couples and host a crab feast.  We were able to round two fantastic couple groups.  Bryan grabbed his work bff and I grabbed one of mine (it’s a toss up with my friend Claire and my work husband (WH), Gleason) and their sig others.  Claire’s husband’s younger brother was also in town so he would join the fun!  After lots of research, we decided we’d grab Maryland Blue Crabs offered from a local restaurant called Quarterdeck.  For about $40/ person, everyone could have between 6-8 crabs each depending on the available size that day.  We simply had to call a half hour- 45 minutes early and they would steam and season them for us to pick up.

As for the crab feast logistics, we had each group pay their way for the crabs and bring their fav adult beverage.  We would be providing chips and guac, homemade pulled pork sandwiches, fresh corn on the cob, and s’mores (we have a firepit in our backyard).  I cannot express to you how excited I’d been to buy two items relevant to this feast.  One being JUMBO marshmallows for the s’mores.  They are massive- like the size of a fist.  Swoooon 🙂  The other item being a Butter Boy.  You insert a half stick of butter at the bottom and remove his head to reveal a bit of the butter stick protruding.  You simply glide this along your corn on the cob.  It was a whopping $6 at Bed Bath and Beyond and brings me way more joy than any $6 kitchen item should.  In no way is this depressing.  You know you want one…


Bryan owned the pulled pork as he is the guru for that thrown together kind of crockpot recipe.  Fun Fact: his best batch was this one time he came back fairly intoxicated from a night having drinks with friends.  Since there were 7 of us, we bought something like 9- 10 lbs between 2 pork shoulders (including bone and fat).  Luckily, we own 2 crock pots.  Bryan has a fancy pants one equipped with digital timer.  Mine is a standard one with Warm, Low, and High and thus GASP!… you have to manually time whatever you’re concocting.  Timing with regard to cooking is not B’s strong suit.  Sorry babe for the call out.  He had started the pulled pork preparations too late the evening before.  As such, he had to set an alarm to wake up around 4 am to shred the pork and add some additional ingredients.  He got a great middle of the night snack in.  It was so good in fact that a pulled pork sandwich was his choice for the next morning’s breakfast.  He had more later that day too.  Luckily, there was plenty to share haha.

We had a good  amount of crab and pork left over to carry us through the week.  Everyone hit the ready to move on to satisfying their sweet tooth at the same time.  We also had an impending thunderstorm to worry about.  To the backyard we went to roast those massive ‘mallows!  The chocolate bars had melted a bit too since we were outside making the s’mores even more fantastic.  Stay tuned this week for our use of the left over crab…