I love to drink iced coffee in the summer and luckily stumbled across
The Pioneer Woman's iced coffee post last year. I LOVE that I can keep the coffee in my fridge ready to go and that I don't need to brew it and wait for it to cool.
Start out with a bag of coffee. It can be any kind you want, but I used the same as Ree, Cafe Bustelo.
Next, you need to empty 8 oz. of the coffee grinds into a large container. I actually use the inside of my crockpot (without turning it on of course) because it can hold all the liquid. Next you need to pour in one gallon of cold water. The ratio is one pound coffee to two gallons water, and sine I don't have huge containers, I do a half pound coffee to one gallon water. Then stir the grounds and make sure they are all wet. Put the lid on it and leave it on the counter to sit for at least 8 hours. If you let it sit for longer you will just get a stronger brew.
After 8 hours, you will need to strain your coffee. This takes a bit of time and patience, but it is worth it. I use a large empty container, a strainer and coffee filters. Line your strainer with a coffee filter and place it over the container, then ladle the coffee mixture into the filter and let it strain. Once the filter gets clogged I like to wring it out and then use a new filter. I probably use at least 5 filters.
Store your coffee in a large container. I store mine in the fridge in two large 1/2 gallon mason jars.
Now when you want iced coffee just pour, add your milk and sweetener. ( I prefer simple syrup, which I keep in a syrup container in my fridge).
Heat oven to 375 degrees. In a large bowl, stir together cookie mix and graham cracker crumbs. Stir in melted butter until a soft dough forms. Press into ungreased 13x9 inch pan. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3-5 minutes. Once chocolate becomes shiny, spread the chocolate evenly over the crust. Set oven to broil and sprinkle marshmallows over melted chocolate. Broil the top until the marshmallows are toasted. Cool 10 minutes and serve warm.
