S'mores Bars with Toasted Marshmallow
A graham crust and chocolate ganache under a broiler-charred blanket of marshmallow — all the campfire, none of the skewer.
- Serves
- 16 bars
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Heat the oven to 350°F and line a 9x13-inch pan with parchment, leaving an overhang on two sides.
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Stir the graham cracker crumbs, melted butter, and sugar together, press firmly into the bottom of the pan, and bake until the edges are golden, about 10 minutes. Cool for 10 minutes.
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Heat the cream in a small saucepan until it just starts to steam, pour it over the chopped chocolate, and let sit 2 minutes before stirring into a smooth ganache.
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Pour the ganache over the cooled crust and spread to the edges, then chill until firm to the touch, about 20 minutes.
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Scatter the marshmallows over the ganache in a single tight layer, right to the edges.
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Switch the oven to broil and toast the marshmallows on the top rack until deeply golden and charred in spots, 1 to 2 minutes — watch the whole time, they go from pale to burnt fast.
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Cool for 10 minutes, then lift out by the parchment and cut into bars with a knife run under hot water between cuts.
Notes
The ganache needs to firm up before the marshmallows go on, or they’ll sink in rather than sit on top where the broiler can reach them. A kitchen torch works too, if you’d rather not stand over the oven watching a two-minute window.
Cut these the same day you broil the marshmallow — it turns tacky and eventually weeps if the bars sit overnight. The crust and ganache layer can be made a day ahead and chilled; just add the marshmallow and broil right before serving.