Today, the 10th of August, is apparently National S’mores Day. I had no idea until I woke up to social media rubbing gooey marshmallows and chocolate in my face. You bet your ass I jumped on that bandwagon immediately.
I didn’t want to just make basic s’mores though. I bounced some ideas off of my husband and we agreed on s’mores bars. I looked around at the ingredients I had around and spotted a jar of Moonshine Cherries. I love cherries and chocolate…and booze. This is how Boozy Cherry S’mores Brownie Bars were born.
What’s in them? Everything. Graham cracker crust, chocolate brownie filling, moonshine cherries, and roasted marshmallow topping.
Graham Cracker Crust:
1 1/2 graham cracker crumbs, about 1 pack (12) graham crackers
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
Crush crackers into crumbs and then combine with sugar, salt, and butter. Mix until it reaches a wet sand consistency and press into bottom of 8×8 pan. Bake for 6 minutes at 350 degrees.
3/4 cup butter, melted
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (about 14) Moonshine Cherries, halved
1 package of jumbo marshmallows
Heat oven to 350 degrees. In a large bowl, beat melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Press cherries into the batter in an even pattern. Bake for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. (Optional: Once brownies are done, brush top of brownies with moonshine cherry juice for an extra kick.)
Turn oven to broil, place jumbo marshmallows on top and broil until roasted.