S'mores Bars
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5.0
9 reviews
Excellent
S'mores Bars
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A recipe for S'mores Bars from America the Great Cookbook! A graham cracker crust is topped with melted chocolate and marshmallows.
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Ingredients
Graham Cracker Crust:
- 1 1/2 cups (150 grams) finely chopped graham crackers regular or gluten-free
- 3/4 cup (90 grams) all-purpose or gluten-free flour
- 1/2 cup (100 grams) firmly packed golden brown sugar
- 1/2 cup (120 grams) unsalted butter chilled and cut into 1/2 inch (12 millimeter) pieces
- 1 large egg lightly beaten
S'more Topping:
- 2/3 cup (160 milliliters) heavy cream
- 3/4 pound (340 grams) semisweet or dark chocolate chips
- 1/2 teaspoon vanilla extract
- 2 cups (100 grams) miniature marshmallows
- sea salt for topping (optional)
Instructions
- Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-centimeter) square baking pan with parchment paper, allowing an overhang of about 1 inch (2.5 centimeters).
For the Graham Cracker Crust:
- Combine the graham cracker crumbs, flour, and brown sugar in a bowl. Scatter the butter over the top and cut in with a fork or pastry blender until the mixture resembles fine meal. Add the egg and stir just until the mixture comes together.
- Transfer the mixture to the prepared pan and press into the bottom to form a crust. (This is a sticky endeavor. I've found using a rubber spatula helps spread the mixture more evenly.)
- Bake until the top of the crust is just firm to the touch, 17-20 minutes. Let cool completely in the pan on a wire rack.
For the S'more Topping:
- Place the cream in a heavy-bottomed saucepan and bring to a simmer. Remove from the heat.
- Add the chocolate chips and whisk until melted and smooth. Whisk in the vanilla, then mix in the marshmallows.
- Spread the chocolate mixture evenly over the cooled crust. Sprinkle with the sea salt (if using). Cover and refrigerate until firm, at least 2 hours.
- To serve, using parchment paper, lift the square from the pan. Peel back the parchment from the sides.
- Cut the square into 8 large bars of 4 by 2 inches (10 by 5 centimeters), or 16 bite-sized bars of 2 by 2 inches (5 by 5 centimeters).
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Overall Rating
5.0
9 reviews
Excellent
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