For the full story behind these babies, check out my chocolate chile adventure.
These are bars in the loosest sense of the word. A simple graham cracker crust, a rich ganache held together with an egg, and a marshmallow that at times, acts like it will never sit on top of the base. That’s ok – no matter if things fall apart, these bars are tasty!
Notes: It might seem like broiling the entire pan in the oven is the quickest, best way to go, but the wonderful caramelized top tends to drag off the marshmallows with every cut. If possible, cut your pan up and give each piece a nice scorch. Then, you get the best of all worlds: an easily eaten bite in one bar, a wonderful burnt campfire top and some ooey gooey goodness across the board.
for the graham cracker crust
- 10 tablespoons butter, melted
- 12 ounces [about 20 crackers] graham cracker crumbs
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- Preheat the oven to 350 and prepare your pan. Line the bottom and sides of a 9x13" pan with parchment paper. You want an overhang on two sides for easy removal at the end of the process.
- Stir together all ingredients until fully combined and then pour into the pan. Cover the bottom of the pan evenly and firmly press down, packing the crust in tightly.
- Bake until crisp, 15 minutes, then cool on a rack to room temperature, about 45 minutes.
for the chocolate filling
- 9.5 ounces bittersweet chocolate [not over 70% cacao], chopped
- 1 1/3 cup heavy cream
- 1 egg, room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Preheat oven to 350°F.
- Put chocolate in a large bowl. Iin a heavy saucepan, bring the cream to just barely a boil, then pour hot cream over chocolate.
- Let the combination sit for 1 minute, then whisk together until the chocolate is melted and mixture is smooth.
- Whisk in egg, salt and vanilla until combined and pour into your pan, covering the crust completely.
- Bake until filling is softly set, about 50 minutes. Let cool on a rack for 30 minutes, and then lightly cover and move to the refrigerator or freezer for additional hours.
for the s
- 1 batch graham cracker crust
- 1 batch chocolate filling
- 1 batch spicy marshmallows
- Once graham cracker crust and chocolate filling are sufficiently cold, start on your marshmallows. Follow the directions on the original recipe up to step 8. Pour the whipped marshmallows on top of the chocolate-graham combination.
- To help even out the marshmallows, you can tap the pan against the counter top gently. Or wet a spatula and gently spread the mallows smooth. Dust the top of the pan with powdered sugar, cover in plastic and refrigerate 4 hours or overnight.
- Using your parchment handles, remove the set bars from the pan onto a large cutting board.
- To cut these bars, a very sharp knife is your best bet. I dip the knife in powdered sugar and cut into rows. The chocolate and graham base are firm, make sure to sharply cut through to the bottom.
- Once you have rows of desired thickness, continue cutting into squares. Cleaning the knife regularly and dipping in powdered sugar are key.
- Caramelize the marshmallows right before serving. If using a broiler, don't step away from the action - it shouldn't take over a minute to brown. If using a kitchen torch, simply burn until sufficiently caramelized for you.