Brown butter graham cracker crust is topped with a layer of silky ganache and then a layer of fluffy toasted marshmallow. These S'mores bars are small batch and can be made ahead. They are a chocolate lover's dream!
Brown Butter Graham Cracker Crust
- 180g graham crackers (or digestive biscuits), processed into crumbs
- 20g granulated sugar
- pinch of salt
- 125g unsalted butter, cold from the fridge is fine
Chocolate Ganache Filling
- 265g good quality dark chocolate, at least 60% cocoa solids, finely chopped
- 45g unsalted butter, at room temperature
- pinch of kosher salt
- 175g heavy cream
Toasted Marshmallow Topping
- 2 packets (14g) gelatine
- 80g cold water
- 100g light corn syrup or glucose
- 80g water
- 265g granulated sugar
- 1 tsp vanilla bean paste
GRAHAM CRACKER CRUST
- Preheat the oven to 350˚f / 180˚c. Line a loaf pan with parchment paper, extending it over the sides slightly to form a sling to use to remove the bars once they are ready.
- Place the graham crackers crumbs, sugar, and salt in a medium bowl.
- In a medium sized saucepan, heat the butter over medium heat. Once it has melted, continue to cook, stirring occasionally and watching very carefully, until it turns golden brown in colour, and begins to smell toast
- Measure out 95g of the brown butter into the graham cracker mixture, and mix well to combine. It should have the consistency of wet sand.
- Press the crust mixture into the bottom of the loaf pan, tamping down evenly.
- Bake the crust for 10-12 minutes, or until beginning to brown around the edges. Remove from the oven and cool completely.
CHOCOLATE GANACHE FILLING
- Place the chocolate, butter, and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate.
- Leave to sit for 5-6 minutes, then whisk vigorously to combine the chocolate and the cream. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy eventually!
- Pour the chocolate filling onto the cooled crust, shaking the pan slightly to flatten off, and using an offset spatula if needed. Place in the fridge for 1 1/2 to 2 hours, or until the filling has set completely.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of cold water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup.
- In a medium pot, combine the water, corn syrup, sugar and vanilla. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.
- Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk.
- Pour the marshmallow over the surface of the ganache, spreading down with an offset spatula. Leave to cure in the fridge for at least 45 minutes until the marshmallow has firmed up.
- Remove the bars from the loaf pan using the parchment handles. Remove the parchment paper, and torch the top and sides of the bars if desired.
- Cut into slices using a knife that has been run under hot water or warmed with the blow torch, wiping well between each cut.
- Store leftovers in the fridge.
You need the base to be like wet sand. Different brands of graham crackers or if you are using digestive biscuits etc will have different levels of absorbency, so you may have to add in just a wee bit more butter to make sure that you can get it to the right consistency.
If you are worried about the quantity of marshmallow being too much (it may come out thicker if you use a smaller pan than I have), you can transfer some into a small greased pan and leave it to set up at room temperature. Dust it with equal parts corn starch and powdered sugar and then cut into pieces. Store in an airtight container.
I call for 125g butter in the recipe and then 95g to be added to the graham cracker mix. The difference in these two quantities is accounting for the loss that occurs when browning butter. Add 95g brown butter to the graham cracker mix. You may be left with a teeny bit leftover.
Keywords: s'mores, smores, graham cracker, small batch, marshmallow, dark chocolate, ganache, toasted marshmallow