gooey s'mores bars
PREP TIME 15 mins, COOK TIME 40 mins, plus chilling
1 stick (8 tbsps) butter, melted, plus extra for greasing
1⁄2 cup light brown sugar
1⁄2 cup sugar
1 tsp vanilla extract
6 graham crackers
1⁄2 cup all-purpose flour
1 tsp baking powder
11oz bag mini marshmallows, for the topping
For the ganache:
1 cup semisweet chocolate, broken into small pieces
1 tsp ground cinnamon
1⁄2 cup heavy cream
1 Preheat the oven to 350ºF (180ºC). Grease and line a 9in (23cm) square baking pan.
2 Using an electric hand whisk, cream the butter and the sugars in a bowl. Add the eggs, one at a time, and the vanilla extract and whisk until light and fluffy.
3 In a food processor, process the graham crackers until they resemble breadcrumbs. Alternatively, place the crackers in a plastic food bag and crush with a rolling pin. Pour into a large bowl and add the flour, baking powder, and egg mixture. Stir to combine. Pour the batter into the baking pan and bake for 35 minutes, or until golden brown.
4 For the ganache, place the chocolate, cinnamon, and cream in a small heatproof bowl over a saucepan of simmering water (see technique for melting chocolate). The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove immediately.
5 Pour the ganache over the cracker base and top with the marshmallows. Broil on very low heat, until toasted and melted. Let it cool for 15 minutes before transferring to the fridge. Chill for 30–45 minutes; this will make it easier to slice. Cut into equal-sized bars and serve at room temperature.
|gooey s'mores bars|