I did it. I finally did it! I’ve made a few variations of these S’mores bars from Cookies & Cups over the last couple years in an attempt to make a graham cracker crust that wouldn’t crumble when cut. Let’s be honest. That combination of graham cracker, marshmallow, and ooey chocolate fudge is delicious enought that I just couldn’t abondon it because the crust wouldn’t stay togheter. But today, success. I honestly am not even sure if it was the crust recipe or if it was because I packed the crust into the pan with my meat tenderizer? Regardless, the bars today finally have a true crust layer!
Crust aside, Happy 4th of July! Here’s hoping that you’ve been able to continue the weekend celebration through Tuesday. These bars scream summer to me, and beside the red, white, and blue berry desserts, seem like the perfect treat to celebrate summer!
P.S. Is there anyone who can actually manage to eat toasted marshmallows without getting it EVERYWHERE?!? This certainly exceeds my abilities. But, that’s part of the fun, right? 🙂
1-1/2 cups graham cracker crumbs (~10-11 full sheets)
1/4 cup sugar
1 Tbsp. brown sugar
6 Tbsp. melted unsalted butter
1 bag milk chocolate chips
14 oz. can sweetened condensed milk
Marshmallow Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1-1/2 tsp. vanilla extract
Preheat the oven to 350 degrees. Spray a 9×9 (or 8×8) baking pan with non-stick spray. In a bowl, combine the crust ingredients and mix until thoroughly combined. Press evenly into the bottom of the prepared pan. Pack the crumbs down as much as you can (I used a meat tenderizer to really pack them in). Bake for 10 minutes and set aside.
In a medium saucepan, combine the chocolate chips and the sweetened condensed milk. Heat over medium-low heat until melted and combined. Pour immediately over the graham cracker mixture (the graham cracker layer does not need to be completely cool).
For the marshamallow fluff, combine the sugar, corn syrup, water, and salt in a small sacuepan. Cook over medium-high heat until a candy thermometer reaches 240 degrees F. While the mixture is boiling, beat 2 egg whites and cream of tartar together in a stand mixer until soft peaks form. Stop the mixer if needed at this point until the sugar mixture is ready. Once the sugar mixture reaches 240 degrees, turn the mixer on low speed and slowly pour the sugar mixture into the egg whites. Turn up the mixer speed to high and continue to beat the mixture for 6-8 minutes or until thick and glossy. Add the vanilla extract with about 1 minute left. Turn your oven on to low broil. Spread the marhsmallow fluff (I use the entire batch) over the chocolate. Broil for 1-2 minutes or until it begins to brown. Watch the marshmallow layer carefully while under the broiler. Once it starts to brown, it will toast (read: burn) quickly. Let cool, cut into squares, and serve.