No Bonfire S'mores Bars
No campfire needed for these s’mores…but they will change your life.
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If you have been following along with my blog for any amount of time, y’all know I adore dessert. I have a sweet tooth like no other and I love pretty much anything involving chocolate. But there is one dessert I can never turn down. S’mores. Yep, I’m basically 12 years old. Give me ALL the s’mores.
When I saw that #nationalsmoresday is this month, I knew I had to roll out a new s’mores recipe. Now, for most of us, it’s a little too soon for the thought of a bonfire to pop into our heads. Hello sweat fest. So while my Dark Chocolate Sea Salt S’mores are enticing, maybe wait until the temps drop for that one. This s’mores recipe requires no bonfires and you can make them in your tank top and shorts in your air conditioned kitchen.
I try to only post recipes that I absolutely fall in love with. I want to share the best of the best with you guys. Recipes that are easy to make and absolutely delicious. While I do love all of my recipes, every now and then I have one that is slightly life changing. I will have a vision of what I want to make, it actually comes together perfectly and then I take that first bite…the moment of truth. The moment is either hey that’s pretty good or the moment is holy crap, this is life altering, mind blowing, downright deliciousness. These s’mores were the later.
When I knew I needed to come up with a smores recipe, I thought about doing a cookie or a brownie of course. Even maybe some sort of pie. But then I thought, how can I make just a normal smore into something more than just a smore? My favorite part about a smore is the toasted marshmallow and the crunch of the delicious milk chocolate Hershey’s bar, I mean come on, it’s delicious. If you incorporate those into a cookie or a brownie, you somewhat lose the essence of a smore. Sure you get the flavors, but I want to bite into that chocolate bar.
What’s better than a graham cracker? A buttery graham cracker crust. I knew that’s how I wanted to start this recipe. This crust recipe is pretty much the one I use for my favorite Turtle recipe so I knew it would do the job and it would do it well. It is simply a mixture of crushed up graham crackers, lots of melted butter and a touch of sugar. I pressed that into a baking pan and baked it for about 10 minutes. Then I started working on my marshmallow layer. I’ll be 100% honest, you could totally use store bought mallows here. Just get the jumbo sized ones and create an even layer. If you decide to go with homemade, you’ll be shocked at how easy they are to make. A simple mix of unflavored gelatin, water, corn syrup, vanilla extract and some sugar. They do require about 10 minutes of steady mixing so I suggest using a Kitchenaid Standing mixer for this if you don’t want to hold a hand mixer for 10 minutes. I spread all of the marshmalloy goodness over the buttery crust and then popped it in the oven set on broil. Time to get toasty. Keep a close eye on them at this stage, they will go from perfectly toasted to charred in a matter of seconds. Once they are the perfect amount of toasted (really your preference here), then you’re going to lay down whole Hershey’s bars to cover the top. Pop it in the oven once more just to barely melt the chocolate. I topped mine with a few graham cracker crumbs as well. Leave these bad boys in the fridge for a few hours and then prepare to have your mind blown! Don’t worry if the chocolate cracks as you cut them into bars, a little bit of messy completes a real smores.
For the crust:
1/2 cup (1 stick) butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
For the marshmallows
2 tablespoons (2 packets) unflavored gelatin
1 cup granulated sugar
1/4 tsp salt
2/3 cup light corn syrup
1 teaspoon vanilla extract
3-4 Hershey’s Bars
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper or aluminum foil (this is a very important step as the mashmallows are very sticky!) Set aside.
In a medium bowl, combine the melted butter, graham cracker crumbs and sugar. Stir to combine.
Press mixture into the bottom of the baking dish into an even layer.
Bake for 8-10 minutes. Remove from the oven and set aside to cool.
In the mixing bowl of your stand mixer, add the gelatin and 1/3 cup water. Stir to combine and set aside.
In a medium pot, combine 1 cup granulated sugar, 1/4 teaspoon salt, corn syrup, and 1/3 cup water, whisking to combine. Heat the mixture over medium high heat, stirring occasionally, for about 5 minutes. Using a thermometer, heat to about 240 degrees (I just used this meat thermometer).
Carefully transfer the hot sugar mixture into the stand mixer mixing bowl with the gelatin. Beat, using the whisk attachment of your stand mixer, on high.
Continue beating the mixture for about 10 minutes. The mixture should end up resembling a sticky marshmallow fluff. Halfway through mixing time, add in vanilla extract.
Transfer the marshmallow mixture to the graham cracker crust, using a non stick spatula to spread into an even layer.
Place baking dish in the oven set on broil. Watch carefully for desired browning. Don’t leave them for too long at this stage, 2-3 minutes at the very most.
Cover the entire top of the marshmallows with Hershey’s bars, breaking as needed to cover the whole pan. Place in oven for only about a minute to slightly melt the chocolate (so it will adhere to the marshmallows.).
Place in the refrigerator for at least 2-3 hours. Cut into squares with a sharp knife. Chocolate may crack into pieces, that is perfectly fine!