Sunday, December 6, 2009

Smores Ice Box Candy Bars

Before my sister was returning back to college last weekend, she begged me to make her a batch of the Hummingbird Bakery Cookbooks, Smores Ice Box Candy Bars to bring back to school.  She told me I had a bit of a fan club over at the school of journalism aka the "J" school at the University of Wisconsin and that they would love for her to bring some real-live cookteen desserts to the next class. So of course, how could I say no to that? 

You see, my family is what you might call bakery groupies. Ever since we were little, where ever we traveled,  my mom would research the bakeries in the area and take us there for cupcakes or cookies.  And because we live so close to NYC where there are so many awesome bakeries, sometimes mom would spontaneously drive us into the city,  pull up in front of The Cupcake Cafe or Magnolias or Crumbs or Baked by Melissa's and we would run in, get lots of cupcakes and jump back in the car and go home happy as can be licking the frosting and sprinkles off our delicious treats.  

So when Brittney, my sister, had an opportunity to go to  London last semester to visit her boyfriend who was studying abroad there...where do you think her first stop was?...Big Ben or Buckingham Palace, nope, it was the Hummingbird Bakery for their Red Velvet cupcakes, which were super yummy.

Hummingbird Bakery S'mores Ice Box Candy Bars

  This is what you'll need:

3 Sticks plus 2 tablespoons of unsalted butter (I know, that's a lot of butter)
3/4 Cup unsweetened cocoa powder
3/4 Cup light corn syrup
Pinch of Salt
1 14 ounce box graham crackers (I use honey grahams), lightly crumbled
2 big handlfuls of mini marshmallows, plus a handful more for sprinkling on top

Line a 9×13-inch baking sheet with parchment paper lightly sprayed with pam or non stick aluminum foil and set aside.


In a large bowl, crumble the graham crackers into large chunks. 

Add two handfuls of mini marshmallows and set aside. 

In a medium saucepan over medium heat, melt butter together butter, cocoa, corn syrup and a pinch of salt. 

Stir and heat until smooth.  

Once melted, let chocolate mixture cool for 5 minutes.  


Pour chocolate mixture over graham crackers and marshmallows.  


Stir so that all of the graham crackers are moistened by the chocolate mixture.  


 Dump into lined baking pan and press down with the back of a spoon.  

Sprinkle some marshmallows on top

Cover the top with another sheet of parchment and press with your fingers. 

Let cool on the counter for 30 minutes, then place in the fridge to solidify for a few hours or overnight.  Cut into bars.  

Wrap individually and store in the fridge.

Kids of all ages, especially college students will love these! 

With love & cupcakes,



  1. I too come from a long line of "Bakery Groupies." These look simply delicious -- like s'mores on steroids! Can't wait to try them on out my family around Christmas. Great recipe.

  2. I am a huge S'mores fan, love this dessert!

  3. and they were DELICIOUS
    not good for my attempt to eat healthy



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