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Chocolate Tsunami Stout S’Mores Bars

Demonstrated by Jerri Hansen at The Cottages at Cape Kiwanda. Recipe adapted from thebeeroness website.

10 graham crackers
3 tabelspoons butter, melted
2 tablespoons brown sugar

3 eggs
1 cup white sugar
1/2 cup brown sugar
1/2 cup dark chocolate chips
1 stick butter
1 cup cocoa powder
1/2 teaspoon salt1/2 cup flour
3/4 cup Tsunami Stout
3 cups regular size marshmallows

Preheat oven to 350.

Add the graham crackers and the 2 tablespoons of brown sugar to a food processor and process until there are only crumbs. Remove the stopper from the food processor lid, slowly add the 3 tablespoons of melted butter and process until it resembles wet sand.

Spray a 9" x 13" pan with pan spray and add the graham cracker mixture, distribute evenly on the bottom, pressing firmly into place.

In the bowl of a stand mixer, beat the eggs and both sugars on high until well combined, about three minutes.

In a microwave safe bowl, place the chocolate chips and the butter; microwave on high for 30 seconds, stir and repeat until melted and well combined.

In a separate bowl, mix together the cocoa powder, salt and flour until well combined. Add the wet and dry chocolate mixtures to the egg/sugar misture alternately and beat until well combined. Stir in the Tsunami Stout beer until just combined. Pour the batter over the crust and place the marshmallows in even rows across the top, leaving a 1/2 inch border along the edge.

Bake at 350 degrees for 20 to 25 minutes or until the marshmallows are golden brown. The bars should be soft, do not over bake them, as they will continue to set as they cool.