Sheet Pan S’mores

Sheet Pan S’mores 4 sleeves graham crackers *32 sheets of crackers total 1 1/2 cups butter, melted *3 cubes 1 cup brown sugar 6 (4.4 oz each) Hershey's Milk Chocolate Bars *the larger size 1 (16 oz.) package Marshmallows *you will only need 36 cut in half for a total of 72 marshmallow pieces Preheat your oven to 350°. Grease a half sheet pan. (see notes or blog post above for half sheet pan info if you are worried about the right size). In a food processor, add your brown sugar and graham crackers. Chop the crackers until they are finely crushed, like sand. See blog post above for photos. *If you don't have a food processor: You can place the crackers in a zip top bag and crush them using a rolling pin, meat mallet or something heavy. Just double bag them (the bag will get small holes when crushing the crackers, so double up so you don't loose any crackers). DO NOT add the brown sugar to the zip top bag if crushing the crackers by hand – you will add the brown sugar in with the butter in the next step if you crush them by hand. Add your crushed graham cracker crumbs/brown sugar mixture to a large bowl. (Add the brown sugar to the bowl with your graham crackers now if you crushed them by hand). Add your melted butter. Using a fork, mix well. Make sure there are no dry spots of graham crackers in the mixture. See blog post above to see what your graham cracker crust mixture should look like. Press the graham cracker crust mixture into your pan. Make sure you do more than just spread the mixture evenly in the pan. It needs to be really firmly pressed down throughout the entire pan so the crust stays together when serving and doesn't crumble. Press firmly and then go back and press firmly again- all over! Bake your graham cracker crust for 10 to 12 minutes, until it is golden brown and soft to the touch. It will smell like heavenly toasty graham crackers! Remove from the oven when done and let it cool for 5 minutes. Cut your 36 marshmallows in half (leaving you with 72 marshmallow pieces). While the graham cracker crust is baking, break your 6 bars into sections. Each chocolate bar has 4 "sections". Break the bar into these sections so you have 24 chocolate pieces total. (Each chocolate bar should give you 4 equal pieces, so you have 24 pieces/sections total- see blog post above for photos). Evenly space out the chocolate pieces on your warm crust. I leave a space in between each piece. If you are using a half sheet pan, like the recipe states, all 24 pieces should fit perfectly in the pan with a little bit of space around each chocolate piece for cutting and serving. I place 3 rows of 8 chocolate pieces in each row (see blog post above for photos). Place the pan back in the oven at 350° to slightly melt the chocolate. Let it bake for 5 minutes then take them back out of the oven. The chocolate should be only slightly melted- you should still be able read "Hershey's" on the chocolate. Take your marshmallow halves and place 3 on top of each chocolate piece/section. (see blog post above for photos). Set your oven on broil. (My oven automatically sets to 525° on broil, so I leave it there to broil.) Place the pan back in the oven to toast your marshmallows! WATCH THEM CLOSELY! It will only take them a minute (literally) to get toasty. Watch them and pull them out when they are done to your liking. They will burn fast so watch them closely! I prefer my S'mores bars to set up and bit and cool before serving. They will be soft and easily fall apart if served gooey and warm (but they are super yummy). If you serve them right out of the oven, a plate and fork will be needed. Wait at least 2-3 hours (or longer) before serving for the crust to cool and set to make serving easier. To serve, I just cut the S'mores treats right around each piece of chocolate and marshmallow. I actually prefer these the next day, so you can make them a day ahead and they are delicious!