Sometimes it’s hard to find inspiration, y’all.
I search and search and scour and scour and come up with… nada.
And when it’s hot, I pretty much am incapable of doing… nothing.
No wait. That’s not true. Here is my list of Things I Can Do When It Is Hot: Complain, whine, complain, sweat, whine, sweat, sweat, sweat, use all of my effort to pull on a pair of shorts, feel gross because I can barely pull on said pair of shorts, sweat some more, beg for the AC, realize I could never survive anywhere where there is sun, browse one-way tickets to Seattle, sweat, complain.
When I’m stressed and feeling uninspired, baking is usually my go-to therapy (besides shopping, but that usually leaves me buying five pairs of flats in 24 hours. No. Joke. Ugh).
However, turning on the oven isn’t always an option what with this whole summertime thing happening. When outside is already a furnace, turning on a gas stove really doesn’t sound like the brightest idea. And brownies can’t bake themselves from magical powers yet which is both depressing in this day in age and lazy on the part of scientists (seriously, what do you do all day, scientist people? Curing diseases is great and all, but how about creating magical baking power abilities?)
No-Bake S’mores Bars *adapted from Shelly’s recipe HERE
About 30 Golden Oreo cookies, finely crushed
1 bag white chocolate chips
1 can (7 oz) sweetened condensed milk
1 pkg Dove Cinnamon Graham chocolates, roughly chopped
1 & 1/2 cups Kraft Mallow Bites
1 cup miniature chocolate chips
1. Line an 8×8 inch pan with foil, extending the sides over the edge of the pan. Lightly mist the foil with cooking spray and set aside.
2. In a large bowl, microwave the white chocolate chips for 45 seconds and stir until melted. Pour in the can of sweetened condensed milk to combine. Lastly, stir in the crushed cookie crumbs, chopped chocolates and one cup of the mallow bites to incorporate.
3. Spread the mixture evenly into the prepared pan. Sprinkle the top liberally with the remaining mallow bites and the mini chocolate chips. With your hands or a greased spatula, gently press the toppings into the bars.
4. Allow the bars to set for about 30 minutes-1 hour (I sped it up in the fridge) before cutting into squares. Store airtight for up to 2 days.
Hope you enjoy!!