S'mores Bars
Try this S'mores Bars recipe, or contribute your own.
Try this S'mores Bars recipe, or contribute your own.
- 1/2 teaspoon pure vanilla extract
- pinch of sea salt
- 1/8 teaspoon baking soda
- filling:
- topping:
- crust:
- 1/2 cup water divided
- 1/8 teaspoon sea salt
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon pure vanilla extract
- 1 large egg + 1 egg yolk
- 2 cups graham cracker crumbs (about 14 crackers pulverize
- 6 tablespoons unrefined virgin coconut oil or unsalted butter melted
- 3 tablespoons unsalted butter or unrefined virgin coconut oil (d
- 4 ounces bittersweet or dark chocolate coarsely chopped
- 3/4 cup coconut palm sugar (or cane sugar)
- 1 1/2 tablespoons gf oat flour
- 1/2 teaspoon instant coffee powder (optional but makes the filling more chocolate-y)
- 1/2 cup pure maple syrup or 1/4 cup maple syrup and 1/4 cup rice syrup
- 1 1/2 tablespoons unflavored gelatin i use vital proteins beef gelat but if you use knox gelatin, use 2 1/2 envelopes) - do not use collagen peptides*
- Carbohydrate 13.346785935515 g
- Cholesterol 7.62578125 mg
- Fat 2.99606718749408 g
- Fiber 0.727999973297119 g
- Protein 0.7919453125 g
- Saturated Fat 1.83949156249893 g
- Serving Size 1 1 x8-inch pan or 24 cup muffin pan (122g)
- Sodium 6161.59313181066 mg
- Sugar 12.6187859622179 g
- Trans Fat 0.2250296875 g
- Calories 80 calories
Step-by-step
- Pre-heat oven to 350° F
- Grease an 8x8 pan with unsalted butter or coconut oil.
- Line the baking pan with unbleached parchment paper, leaving a 1-inch overhang on two sides. Set aside.
- Prepare graham cracker crust: Combine graham cracker crumbs, coconut oil, maple syrup and salt. Transfer mixture to prepared pan and press down firmly, making an even layer. The more firmly you press the crust, the better it will hold together.
- Bake the crust for 5 minutes, or until the edges are lightly golden.
- While crust is baking, place butter (or coconut oil) and chocolate in a medium heatproof bowl set over a saucepan with simmering water and stir frequently until chocolate is melted. Remove bowl from heat.
- Transfer the chocolate mixture to the bowl of a mixer fitted with the paddle attachment along with the coconut sugar and beat at medium speed until smooth.
- Beat in the eggs until smooth and stir in vanilla.
- Add in the rest of the ingredients and stir until just combined.
- Pour mixture over the graham cracker crust and bake for about 20 minutes until the top is dry and the filling is set, but not wet. Set aside to cool completely. (If you need to speed this up, stick it in the fridge.)
- Once the chocolate layer is cooled, prepare the marshmallow layer: Place ½ cup water, maple syrup and salt in a very small saucepan over medium-high heat and stir for the first minute cooking.
- After 1 minute, continue cooking at a gentle simmer over medium-high heat without stirring until the temperature reaches 240 degrees F. This usually takes me about 11-12 minutes.
- While the syrup is cooking, place the gelatin in the bowl of a mixer fitted with the whisk attachment. Pour ½ water on top and whisk together. Allow to sit for 10 minutes.
- Once the syrup mixture reaches 240 degrees, remove from heat and carefully pour it over the gelatin and water mixture.
- Mix on high-speed for about 4-5 minutes or until it looks like marshmallow fluff.
- Add the vanilla extract and whisk for another minute until stiff, glossy peaks are formed.
- Immediately spread the marshmallow on top of the cooled chocolate layer. Work quickly so the marshmallow doesn’t start to set because it will be harder to spread. I prefer to let the cake set for an hour or more before torching and serving, but you can actually serve right away if you don’t mind a little gooeyness.
- When ready to serve, brown the marshmallow layer with a kitchen blowtorch or lighter or by placing the pan under a preheated broiler in the oven with the rack set 6-7 inches from the heat source for 5-10 SECONDS. Watch it closely.
- Run a knife or offset spatula around the edges of the pan.
- Pull on the edges of the parchment to lift brownies out of pan.
- Transfer to a cutting board; cut into squares with a greased knife.
My S'mores Bar Adventure: A Sweet Escape from the Everyday
As a busy professional, life often feels like a whirlwind of meetings, deadlines, and emails. Finding time for myself, let alone baking, can feel like a luxury. But this weekend, I decided to carve out some "me time" and bake something truly indulgent: S'mores bars. The aroma alone transported me – a warm, comforting hug in the midst of a hectic week. The recipe wasn't overly complicated, but the result was incredibly rewarding. It was the perfect balance of gooey, chewy, and chocolaty, and honestly, it was a fantastic way to unwind and reconnect with my inner child.
The process itself was surprisingly therapeutic. Measuring ingredients, whisking, and carefully layering the different components felt almost meditative. Each step brought me closer to that moment of blissful indulgence – that first bite of perfectly toasted marshmallow, yielding to rich chocolate and a crunchy graham cracker crust. It wasn't just about baking; it was about creating something special, something that brought a small slice of joy to my otherwise busy life. This wasn’t just a dessert; it was a small victory, a testament to the fact that even in the midst of chaos, there’s always room for a little sweetness.
The final product? Absolutely divine. The graham cracker crust provided a satisfying crunch, the chocolate layer was intensely rich and decadent, and the toasted marshmallow topping added a delightful sweetness and a touch of gooey perfection. Each bite was a miniature explosion of flavor and texture, a perfect culmination of the ingredients and effort I put into it. It was more than just a dessert; it was a reminder to take time for things that bring joy, however small they may seem. Making these s’mores bars wasn't just about creating a treat, it was about creating a moment of calm and happiness in my otherwise busy week.
I shared my creation with my colleagues at work the next day, and their reactions were priceless. Seeing their faces light up with each bite was a reward in itself. It was a perfect way to share a little bit of sweetness and connect with my colleagues on a more personal level. The S'mores bars became a temporary escape from the pressures of work, a small island of joy in a sea of tasks. The experience reaffirmed the importance of small indulgences and the simple pleasures life offers.
Beyond the deliciousness, this recipe is wonderfully versatile. Feel free to experiment with different types of chocolate, add nuts or other mix-ins to the marshmallow layer, or even try using different kinds of graham crackers for a unique twist. The beauty of baking is in its flexibility, the room to create something truly personal and delicious. The possibilities are truly endless. The journey of creating these S'mores bars was a journey into a world of flavors, textures, and that special sense of accomplishment that comes with crafting something delightful from scratch. The memory of the sweet fragrance that filled my kitchen while I baked, the soft glow of the oven light, and the happy chatter with my colleagues as we shared the bars—all these combined to create an experience more satisfying than just eating the final product. It was an experience that I will cherish, and one that I encourage everyone to try.
So, if you're looking for a delicious treat that's also incredibly rewarding to make, I highly recommend giving these S'mores Bars a try. Trust me, the taste, the process, and the sheer joy of sharing your creation are all worth it. It's a recipe that’s as much about the experience as it is about the final product.
