Description
These S’mores Bars elevate the classic campfire treat with a decadent twist, featuring a crunchy graham cracker crust, a thick layer of homemade vanilla bean marshmallow, and a luscious salted dark chocolate ganache topping. Perfect for summer gatherings or anytime you crave a nostalgic dessert with a gourmet upgrade.
Ingredients
Graham Cracker Crust
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups graham cracker crumbs, finely crushed
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
Homemade Vanilla Bean Marshmallow
- 2 tablespoons (2 packets) gelatin
- 1/3 cup water (for gelatin)
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2/3 cup light corn syrup
- 1/3 cup water (for sugar syrup)
- 1 vanilla bean, split & beans removed
Salted Dark Chocolate Ganache
- 5 ounces dark chocolate, finely chopped
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
Instructions
- Make the graham cracker crust: Preheat the oven to 350 degrees F and line an 8×8 inch baking dish with parchment paper. In a medium bowl, combine melted butter, graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt. Mix well. Press the mixture firmly into the prepared pan to form an even layer. Bake for 8-10 minutes until golden and fragrant. Remove from oven and cool completely.
- Prepare the gelatin mixture: In your stand mixer bowl, combine gelatin with 1/3 cup water. Stir to combine and let it bloom while preparing the sugar syrup.
- Cook the sugar syrup: In a medium pot with a candy thermometer, mix 1 cup granulated sugar, 1/4 teaspoon kosher salt, corn syrup, and 1/3 cup water. Heat over medium-high, stirring occasionally, until thermometer reaches 240°F (soft-ball stage), about 7 minutes.
- Make the marshmallow: Carefully pour the hot sugar syrup into the gelatin bowl. Using the whisk attachment, beat on high speed until the mixture becomes opaque, glossy, and forms soft peaks, about 10-15 minutes. Add vanilla bean seeds midway through mixing. Spread the marshmallow evenly over the cooled crust using a nonstick spatula.
- Set the marshmallow: Leave the pan uncovered and rest for at least 8 hours or overnight, allowing the marshmallow layer to set and dry.
- Prepare the dark chocolate ganache: In a microwave-safe bowl, combine the chopped dark chocolate, heavy cream, and 1/2 teaspoon kosher salt. Heat in 30-second intervals, stirring between each, until fully melted and glossy. Stir for an additional 1-2 minutes to achieve a smooth sheen.
- Top with ganache: Pour the ganache over the set marshmallow layer, spreading to create an even 1/4 inch thick layer. Rest the bars for 4 hours or overnight to allow chocolate to fully set.
- Cut and serve: Use the parchment paper to lift the bars out of the pan. Gently peel parchment away, using a sharp knife or your fingers if necessary to release the marshmallow from sticking. Cut into 16 bars and enjoy your gourmet s’mores treat!
Notes
- Use high-quality dark chocolate for the best flavor and texture in the ganache.
- Ensure the graham cracker crust is completely cooled before spreading the marshmallow to prevent melting.
- Be patient when whipping the marshmallow; the glossy soft peak stage is key to the perfect texture.
- The resting times are crucial for proper setting of both marshmallow and ganache layers.
- Store bars in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
