I’m putting on an orange leotard tomorrow.  An orange leotard. 

I’m also putting on bright blue leggings tomorrow.. and white leg warmers… and sweat bands.  

I’m going to encourage the big, puffy, curly hair that I spend most days trying to tame.  Yes, there will be blue eye shadow.

I’m going to step out in the world tomorrow as an 80’s aerobics instructor.  The only little hitch?  That I actually have to step out of the house in a skin tight orange leotard and skin tight blue leggings.  Oooh lordy.  Whose idea was it to take the Halloween celebration beyond my solo living room dance parties?  Yeeps!  

Ironically, the only thing making me feel better about my very bright and very tight 80’s debut are these S’mores Icebox Candy Bars.  There are fifteen in a batch and I’ve worked through four just writing this post.  Send help.  Orange leotard, people…. send help. 

I love a good, down-and-dirty dessert.  This is that treat.  All the goodness of s’mores, crumbled up then pressed together and refrigerated.  I sliced these little darlings into small bars, wrapped them in wax paper… and now I’m eating them like a mad woman.  No baking.  No fuss and sure to be gone in a flash.

S’mores Icebox Candy Bars

     adapted from The Hummingbird Bakery Cookbook

     makes 15 bars

     Print this Recipe!

3 sticks plus 2 tablespoons unsalted butter

3/4 cup unsweetened cocoa powder

3/4 cup light corn syrup

pinch of salt

1 14-ounce box graham crackers, lightly crumbled

2 big handfuls of mini marshmallows, plus a handful more for sprinkling on top

Line a 9×13-inch baking sheep with parchment paper, 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 a few more marshmallows on top and press down with the back of a spoon.  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.