Do you remember moving away from home and having that realization that you could eat whatever you wanted at meal time without any input from anyone else? Frozen yogurt for dinner? Sure, why not, it’s not like there’s anyone here to tell me otherwise I still remember the first time that thought crossed my mind – at the time, it seemed so cool! Of course, that was because I had the college dining halls to feed me, and even though I occasionally made decisions my mom probably wouldn’t have approved of, there were tons of options and, generally speaking, I ate well.
It became decidedly less cool when I got to law school and had to fend for myself. With almost no cooking skills, my roommate and I existed on a steady diet of box mac & cheese and cereal (and the occasional bowl of chili, which was the one thing she did make). Cereal was always my favorite – so quick and easy, and with all the different kinds, it never got boring. I still love cereal today, but I rarely buy it anymore because it just doesn’t fill me up. I hate finishing breakfast and feeling hungry an hour and a half later…
The only time you’ll find cereal in our house is when it’s earmarked for a baking project, like these Golden Graham S’mores Squares. They are basically Rice Krispie treats, with Golden Grahams subbed in and then chocolate and extra marshmallows added to make them s’mores-like. They’re ridiculously easy to make, and completely addictive. With summer coming to an end, they’re probably the last s’mores-inspired treat I’ll make this year, but definitely a good way to go out!
Golden Graham S’mores Squares
just slightly adapted from Cookies and Cups
1/4 cup (1/2 stick) unsalted butter
1 (10.5 oz) bag mini marshmallows, plus 2 cups
1/4 teaspoon kosher salt
7 cups Golden Graham cereal
1 1/2 cups milk chocolate chips
Spray a 9×9-inch baking pan with nonstick cooking spray.
Add the butter to a large saucepan set over low heat. Allow to melt completely, then stir in the 10.5 oz bag of marshmallows and the salt. Stir constantly until the marshmallows are completely melted. Remove the pan from the heat and stir in the cereal. Set aside for 2 minutes (the purpose is to allow the mixture to cool down so when you add the marshmallows and chocolate chips in the next step all of them won’t melt completely. The mixture should remain somewhat chunky). Add the remaining 2 cups of marshmallows and stir to incorporate, then mix in the chocolate chips.
Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving.
You can store the treats in an airtight container at room temperature for 2 days.