S’mores Bars Recipe
A homemade S'mores Bar Recipe made with a buttery graham cracker crust, luscious chocolate ganache, and gooey homemade brown sugar marshmallow. Break out the blow torch and enjoy s'mores all year round!
Servings: 16
Calories: 231kcal
Equipment
- Food processor or blender
- Candy thermometer or digital thermometer
- Stand mixer with whisk attachment
- Blow torch
Ingredients
Graham Cracker Crust
- 1 cup ground graham crackers about 9 crackers (130g)
- 4 T unsalted butter melted (57g)
- 2 T granulated sugar 25g
- ⅛ teaspoon kosher salt
Ganache Layer
- 1 cup chocolate chopped chocolate (~60% cacao) 6oz
- ¾ cup heavy whipping cream 180ml
Marshmallow
- 1½ packets unflavored gelatin 11g
- ½ cup cold water divided (4oz)
- ¾ cup brown sugar 150g
- ½ cup light corn syrup 175g
- ⅛ teaspoon salt
- 1 T vanilla paste or extract
Instructions
Graham Cracker Crust
- Preheat the oven to 350℉. Grease and line an 8 x 8 inch baking pan with parchment paper overhangs.
- Finely grind the graham crackers in a food processor.
- Melt the butter in a sauce pan or in the microwave, then mix the butter, graham crackers, sugar, and salt together with a fork until moistened.
- Press the mixture into the prepared pan. You do not need to push the mixture up the sides of the pan, only the bottom.
- Bake for 10 minutes then remove from oven onto wire rack and allow the crust to cool.
Chocolate Ganache Layer
- Place the chopped chocolate in a heat proof bowl and set aside. Bring the cream to a simmer, careful not to boil over.
- Pour the cream over the chocolate and let sit for about 30 seconds. Mix continuously from the center until the chocolate and cream come together into a silky ganache.
Marshmallow
- Add the gelatin and ¼ cup of cold water to the stand mixer fitted with the whisk attachment. In a saucepan, add the brown sugar, corn syrup, salt, and remaining ¼ cup of water on medium heat until the sugar dissolves, bubbles, and temperature reaches 240℉ on a digital or candy thermometer.
- Once the sugar syrup reaches temperature, turn the stand mixer on low speed stream in the sugar in a slow stream (this should take two minutes).
- Once all sugar mixture has been added, raise the mixer speed speed to high and whisk for 10 minutes. Add the vanilla in the final minute.
- Turn out the marshmallow onto the cooled ganache and smooth it out to the edges. Allow the bars to sit at room temperature for about 3 hours, then transfer (uncovered) to the fridge for at least 8 hours.
- To cut, remove the bars from the pan onto a cutting board and pull down the parchment paper. Grease the blade of a very sharp knife with a netural oil. Cut into 16 squares. Wipe and re-grease the blade in between each cut.
Torching
- Place the blow torch on medium setting and toast each piece of marshmallow until the desired color is reached. Only torch prior to eating.
Notes
If you don't plan to eat the bars right after cutting them, it is best to store each piece with a square of parchment or wax paper in between so the marshmallow doesn't stick together.
Once ready to eat, allow the bars to stand at room temperature for one hour. Then, torch the marshmallow layer of each piece to the desired color.
Nutrition
Calories: 231kcal | Carbohydrates: 31g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 91mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
