Hi Friends! I hope this week is gently easing you into a nice long weekend filled with people you love and these s’mores bars.
Somehow three-day weekends always sneak up on me, but this one has me super excited for my niece’s first birthday and the BABY Jordans she may or may not be sporting by the end of the day. (Seriously, I’m obsessed with them.) We’ll also take a hike and a picnic where my husband proposed to me, and I’ll carefully pack these little bars in wax paper for the journey.
This is not a new thing to the internet, but it’s new to me, and I hope it is to you as well. This recipe is very easy and painless to prepare. I baked an extra-thick buttery graham crust, slathered on a layer of dark chocolate ganache, and poured melted marshmallow over the top and torched it. (PSA: you must cut these with a wet knife. The marshmallow is not messing around.)
Start by mixing your graham cracker crumbs together with salt and brown sugar. Pour melted butter over the top and stir it all together. Press the mixture into your pan and bake until golden.
Then we’re gonna boil cream and pour it over a chocolate coffee mixture, stir, add butter (because of course), and stir some more until it’s silky.
The chocolate gets added to the pan and chilled. Finally, the mallows get melted, spread on top, and toasted. S’mores treats for the whole crew!
Graham Cracker Crust
21/2 cups crushed graham crackers (about two packages out of the box)
1/2 teaspoon salt
1 tablespoon brown sugar
10 tablespoons butter, melted
Chocolate Ganache (inspired by Dorie Greenspan)
8 ounces dark chocolate (70%), broken into small pieces
2 teaspoons instant espresso powder (optional)
1 cup heavy cream
2 tablespoons butter
1 (10-ounce) package marshmallows
2 tablespoons water
For the Graham cracker crust: Preheat the oven to 350°F. In a food processor, pulse all the graham crackers until crushed finely. Transfer the crumbs to a bowl. Toss in the salt and brown sugar. Pour the melted butter over the mixture, and stir together until combined. Pour the crust mixture into a 8”x12” glass baking dish, and press the crust evenly into the bottom of the pan. Bake for 10-15 minutes or until the crust is golden brown. Let cool.
For the Ganache: Bring the cream to boil in a small pot. Put the chocolate and instant espresso powder into a small bowl. When the cream boils, pour it over the chocolate mixture and let it sit for 30 seconds. Then stir it all together with a rubber spatula starting with small circles in the middle, working your way out until the mixture is mostly combined. Add the butter and stir in until melted.
Pour the chocolate ganache over the cooled crust, and spread evenly to cover. Chill in the refrigerator for at least one hour.
In the microwave, melt the marshmallows and water together in a microwave-safe bowl in 30-second increments, stirring between, until the mallows are completely melted and smooth (absolutely no lumps), about 2 to 3 minutes.
Pour the melted marshmallows over the top of the ganache, spreading to the corners with a rubber spatula. Toast the top with a small blowtorch or carefully under the broiler, rotating as needed to avoid any dark spots. Chill again for at least 30 minutes.
Run a knife under water to cut the bars so that the marshmallow doesn’t stick. Wet the knife between cuts to ensure a smooth ride the whole time. I cut mine into 12 bars, but you do you. Serve on a party platter.