S’mores Bar

Photo: K. Henriques

I apparently missed National S’mores Day (Aug 10) but saw these on Instagram and saved it to make later. Just as a head’s up, this recipe does take a good bit of time so keep that in mind. I’d also recommend reading over the full instructions with photos as I found it helpful during the marshmallow process to ensure it looked like it was supposed to.

To start, the graham cracker simple. You literally just crush up some graham crackers and add a little salt, sugar, and melted butter. It really helps to use the bottom of a flat glass or measuring cup to press the mixture together.

The ganache layer is even easier than the graham cracker part! I actually heated the heavy whipping cream in the microwave and then added the chocolate since I didn’t feel like getting everything out to do a double boiler. In case you don’t read the full instructions and just look at the recipe, pour the ganache over the crust and then place it in the fridge for about one hour so it sets.

The marshmallow mixture is a little tricky and I was most worried about this part. I started the sugar/water mixture on a medium temperature and then as it got closer to 240℉ I dropped it a little so I didn’t accidentally go over the needed temperature. Once it was ready I s-l-o-w-l-y poured it into the mixing bowl with the cold water and gelatin. While my husband has made homemade marshmallows before, I have not; so it was exciting to see this coming together.

After letting these cool on the counter and then sit overnight in the fridge we were ready to try them! I completely forgot to pull them out of the fridge an hour before eating and really wish we had. I felt like the marshmallow would have been a little more marshmallowy rather than firm and cold. It was a lot of fun toasting these with a blow torch and even though they would have been better sitting on the counter before eating, it was still delicious!

Baking Ease8
Time Spent8

Recipe Used: The Cozy Plum

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