One bite of these delicious S'more Granola Bars and you will be hooked. They contain all the necessary S'more components - chocolate, marshmallows, and graham crackers. But instead of sandwiching the chocolate and marshmallows between two graham crackers, we sandwich them between a yummy mixture of graham cracker crumbs, rolled oats, flour, coconut, ground cinnamon, butter, sugar, and maple syrup (or golden syrup). To keep these bars soft and chewy make sure to bake them only until lightly browned. Cut the granola bars into rectangles or squares while they are still warm. The S'More Granola Bars can be stored at room temperature for several days, if they last that long. ?? ? A few notes on ingredients. You can use either golden syrup or pure maple syrup in these bars. Lyle's Golden Syrup is a British sugarcane syrup that is thick like molasses, amber colored, with a rich delicate flavor. Using this syrup gives the granola bars a soft and chewy texture and a flavor that is sweet, but not cloyingly so.?You can usually find this product in some grocery stores or else in specialty stores or on the net. If using maple syrup, I recommend using pure maple syrup in these bars as it adds a nice depth of flavor. Do not use the artificial pancake syrup. If you do not have pure maple syrup in your pantry,? you can substitute dark corn syrup realizing, of course, that the taste of the bars will be somewhat altered. I like to use old fashioned rolled oats in this recipe, not the quick cooking type. While both types start with oats that are cleaned, toasted, and hulled to?become what we call oat groats, the difference between the two is in the thickness of the oats after the oat groats have been steamed and flattened.?Old-fashioned rolled oats are thicker because to make quick-cooking rolled oats the oat groats are first cut into pieces before being steamed and flattened.?For those not living in North America a good substitute for graham cracker crumbs is crushed Digestive Biscuits although you could use any crushed butter cookie if that is all you have on hand. The only other point that needs mentioning is about the sweetened coconut. Sweetened coconut is made by combining coconut with powdered icing and is packaged either in plastic bags or cans. It comes shredded or flaked and you can use either type. Again though, if you are unable to find sweetened coconut, unsweetened coconut can be used.
S'More Granola Bars: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.?Butter (or use a non stick vegetable cooking spray) a 9 x 9 inch (23 x 23 cm)?square baking pan.?Melt the butter, brown sugar, and maple syrup (golden syrup) in a medium sized saucepan, placed over medium heat. Once the sugar has dissolved remove the saucepan from the heat and transfer the mixture to a large heatproof bowl. Stir in the flour, oats, graham cracker crumbs, coconut, salt and ground cinnamon, making sure all the dry ingredients are coated with the butter mixture. Press about half of this mixture onto the bottom of the prepared pan and leave to cool (about 5-10 minutes). Once the mixture has cooled sufficiently, evenly sprinkle with the chocolate chips and marshmallows. Top with the remaining crust mixture. Bake in the preheated oven for about 15 minutes. Remove from the oven and let cool for about 20 minutes. Cut into squares while they are still warm. Can be stored at room temperature for several days.Makes about 16 - 2 inch squares.Source:King Arthur Flour Company, Inc. 'The All-Purpose Baking Cookbook'. The Countryman Press. Woodstock: 20036 tablespoons (3 ounces) (84 grams) unsalted butter, cut into pieces1/4 cup (55 grams) light brown sugar1/3 cup plus 1 tablespoon (80 ml plus 1 tablespoon) pure maple syrup or golden syrup1/2 cup (65 grams) all purpose flour2 cups (190 grams) old fashioned rolled oats1 cup (100 grams) graham cracker crumbs (or crushed digestive biscuits)1/4 cup (25 grams) sweetened or unsweetened coconut (optional)1/2 teaspoon salt1/4 teaspoon ground cinnamonFilling:1 cup (170 grams) semisweet or bittersweet chocolate chips1 1/2 cups (90 grams) mini marshmallows
Use these non-stick cooling racks singly or stack to save space while cooling 3 layer cakes or batches of cookies at the same time.
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Thanks to Laura Childs' for letting us use this recipe for 
The British fruit cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol (usually brandy), and covered with marzipan and royal icing. The problem with making a regular fruit cake is that it is quite labor intensive to make and it needs time to age so it has to be made well in advance of Christmas. Luckily, there is a much simpler version of this cake for the last minute baker, and it is called a Boiled Fruit Cake (also known as a War Cake or Bachelor's Cake). It still tastes delicious and uses all the necessary fruit cake ingredients, like candied fruits, dried fruits and spices, but it is easy to make and can be eaten almost right away. This is one cake that is so good that it begs to be made all year, not just during the Christmas season. ? 
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A regular program on WGBH Boston from 1963 to 1972, The French Chef is perhaps best known for its down-to-earth hostess Julia Child with her dry wit and practical approach to "fancy" French cooking. Eighteen classic programs, in black and white and color, feature the ever-practical Julia Child educating viewers in everything from starters and side dishes like braised spinach, shirred eggs, and hollandaise sauce, to main courses like seafood crêpes and braised goose, to breads and desserts like croissants and the exotic gateau in a cage. Julia Child leads viewers step-by-step through each recipe, imploring budding chefs to use their fingers and hands, let go of their fear of failure, avoid a sense of panic and maintain a sense of humor so that neither the cook nor the soufflé collapses. Helpful tips include advice about preparing dishes ahead of time, how to save a recipe gone awry, and an ever-present sense of humor that includes a waving goose and more than a few chuckles from Julia Child at her own inevitable bloopers. While current recommendations about food safety may necessitate altering some suggestions like defrosting a goose in the sink for 4 hours and modern dietary guidelines might frown upon the use of pork back fat in a terrine or paté, the majority of these recipes can easily be prepared without alteration today. If you love French food and want to learn how to prepare it yourself, join Julia Child for 18 lessons that are sure to have you cooking up exotic dishes in no time. --Tami Horiuchi