This summer, foodgawker was inundated with recipes for s’more bars and I’ve been dying to make some. My friends’ housewarming seemed like the perfect opportunity. But when I looked at the recipes (the ones that didn’t involve strange ingredients like granola), they were all exactly the same: it’s essentially a cookie dough with some of the flour replaced with graham cracker crumbs, topped by chocolate and marshmallow fluff and more of the same cookie dough. I don’t know where it originated or I’d link to it. Anyway, delicious as that sounds, I decided to try to go a little more traditional with it and use a graham cracker crust like you’d make for a cheesecake – just graham cracker crumbs and butter – topped with chocolate and homemade marshmallow. I omitted the top graham cracker layer so I could flambe the marshmallow, because I don’t know about you, but I like my marshmallow seriously singed.
I based the graham cracker layer on this recipe, ending up with the following:
- 2 cups graham cracker crumbs (12 crackers)
- 1 stick butter, melted
- Bake at 350F for 10 minutes.
Based on the ubiquitous s’more bar recipe, put 6 Hershey bars on top of that. I put this in the turned-off but still hot oven for a few minutes to melt them.
Instead of using marshmallow creme like the s’more bar recipe says, I made marshmallows according to Chef Thomas Keller’s recipe via Cooking For Engineers. (The Keller link no longer leads anywhere, but that’s what CFE cites.) It’s really easy: make a hard-ball stage candy while you bloom gelatin, then beat both together until it gets opaque and thick and voluminous. Then I poured it over the chocolate and let it cool. I didn’t use the whole recipe on the s’more bars – I saved enough to fill one of those short square Gladwares because it just made too much. I still think I ended up with more marshmallow on the bars than I should have had, but I guess that just makes it indulgent.
I took the bars to my friends’ place and flambeed them, which melted the top of the marshmallow but didn’t get it really burnt like I like it. I tried to take a picture but the picture put the fire out somehow! Next I’ll try setting the reserved marshmallow on fire.
If I made the s’more bars again, I think I’d go with different chocolate – something darker. I stuck with Hershey’s milk for tradition’s sake, but it really was a little too sweet for me. I must be getting old.