Do you guys ever have a crazy week, one SO crazy and hectic and full of a million things to do that you can't possibly get to it all? And it's only MONDAY?! Monday... Freakin' Monday...
For me, it would appear that this is that week.
It's the kind of week where I may not have time to write an eloquent or slightly quirky blog post (and while we're being honest, we all know it's mostly the latter), but I sure as heck have time to make some raspberry s'more bars and eat my feelings. And today my feelings are at exactly 3 s'more bars... and 3 funfetti cupcakes... and a take out sandwich... and a guilt-induced hour at the gym.
Is this what adulting should look like? Because, you know, asking for a friend.
So if your week is a whole lot o' hectic with a side order of "Aaaaaaaaaaaaaaaaah" consider adding these raspberry s'mores to your menu. I can't guarantee they'll solve all your problems, but I can promise it's a lot harder to feel bad when you have a mouth full of s'mores (and one each hand...).
Recipe
Raspberry S'more Bars
These s'more bars have everything you love about s'mores with a raspberry filling twist. No campfire needed.
- Prep Time: 9 hours
- Cook Time: 12 minutes
- Total Time: 9 hours 12 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the graham cracker crust:
- ¾ cup all purpose flour
- 3 tbsp. whole-wheat flour
- ¼ tsp. ground cinnamon
- 3 oz salted butter, at room temp.
- ¼ cup brown sugar
- 1 tbsp. honey
For the marshmallows:
- ½ cup light corn syrup
- ¾ cup granulated sugar
- ½ cup water + ¼ cup
- 2 tbsp. gelatin powder
- 1 tsp. vanilla extract
For the filling and coating:
- ⅓ cup raspberry jam
- 10 oz dark chocolate melting wafers
- Powdered sugar (for dusting)
- Dried raspberry for garnishing
Instructions
- In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball. Wrap in plastic wrap and allow to chill for at least 30 minutes, up to 2 days (depending on how far in advance you make it).
- On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out until it’s slightly larger than an 8″x 8″ pan. Using the pan as your guide, trim away the excess dough. Line the pan with parchment paper, including up and over the sides (this will keep the marshmallow from sticking to the sides later on). Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess that remains. Prick the graham cracker dough with a fork and bake at 350F for 10-12 minutes, or until golden brown. Allow to cool completely.
- In a small saucepan, combine ¼ corn syrup, granulated sugar, and ¼ cup water for the marshmallow and bring to a boil. Boil until the syrup becomes completely clear (a candy thermometer should register 235F/113C). While the syrup boils, stir together the gelatin powder and ½ cup of water in a small bowl. Heat the gelatin/water in the microwave until melted, then combine with the remaining ¼ cup corn syrup in a stand mixer, and whip until frothy.
- With the stand mixer on low, slowly pour the hot syrup into the gelatin/corn syrup mixture. Add the vanilla extract and increase the speed to high, whipping until the outside of the bowl has cooled to room temperature (about 5-8 minutes).
- Pour half of the marshmallow mixture over the graham cracker crust and use an offset spatula to smooth it out. Spoon the raspberry jam onto the marshmallow in multiple places (so it doesn't sink into the marshmallow) and smooth it out with your offset spatula. Add the remaining marshmallow and smooth. Allow to set overnight.
- Use the parchment paper to remove your bars from the pan. Using a sharp knife dusted liberally with powdered sugar, cut the marshmallow away from the parchment paper and cut into 12 square bars.
- Melt your dark chocolate wafers in the microwave using 15 second increments. One by one, place your bars onto a fork held over the bowl of dark chocolate and spoon dark chocolate over them. Don't be afraid to use the back of your spoon to help coat the sides and wipe off any excess chocolate. Garnish with dried raspberries and set aside on a piece of parchment/wax paper to harden.
Notes
Graham cracker crust recipe from Miette (2011), pg. 150
Marshmallow recipe from Bake or Break
Nutrition
- Serving Size: 1 bar
- Calories: 333
- Sugar: 36.5g
- Sodium: 62mg
- Fat: 8.6g
- Saturated Fat: 8.6g
- Carbohydrates: 53g
- Fiber: 1.1g
- Protein: 3.3g
- Cholesterol: 21mg
Patti @Patty Cake's Pantry says
How did you know that chocolate marshmallow cookies were my favorite? And, my favorite fruit to add to chocolate is raspberry. This is sooo good. The minute I saw this post, I knew that I had to make it. It didn't disappoint even though I didn't have any dried raspberries. Oh, and I only cut 9 bars. I've pinned this and plan to make it as often as I can.
Sue says
These look delicious and I love the combination of flavors!
Kelli says
Beautiful photos, and great recipe! I don't make many desserts, but I will have to try these...
Elaine @ Dishes Delish says
OMG. How delicious! Okay, I want to make these so bad that I actually am planning to run to the store for the raspberry jam. They are everything I love and that you put all those delicious flavors together, it makes it a win-win in my book. Now to run to the store!
Ben Myhre says
These bars look really good. I am patiently waiting for Summer to get here so I can have some fresh raspberries and some fire pits so that I can make some smores. In the meantime, I would love some of these.
Kate says
Oh my gosh do these look like fun! I love raspberry in anything, so sign me up!
Nicoletta @sugarlovespices says
Beautiful! And so decadent! Love the way they look and the way they would disappear in my mouth. And those dried raspberries on top are just the icing on the cake.
Carrie Ditton says
Ok, so I made these and topped them with the chocolate yesterday while my family was off at school and work. I left them on the counter to harden and then ran out to complete two errands, literally only 2 stops! My family beat me home and needless to say I did NOT get to taste these. Literally every single one was eaten. So apparently these get two thumbs up from my family. I’ve already gotten requests to make them again...next time though, I will plan it so that I am around when they are done!
Veena Azmanov says
This looks like a fun recipe to make. I bet the kids would love this. Marshmallow is already a treat but then you added raspberry.. .. yum.. !!
Christine says
Oh. my. goodness. These seriously look AMAZING! Totally saving and planning on making soon!
Sharon says
Layers and layers of amazing with these Smore Bars! The raspberry center is especially delightful. Can't wait to try making these at home for myself.
Sara says
These look fabulous! What a treat! Can't wait to try your recipe!
Kat Jeter says
S'mores are my weakness and the addition of raspberry to these is making my mouth water. They look amazing!!
Jenni LeBaron says
Does "get in my belly!" cover all bases? These look spectacular! I adore raspberries, so I'm thrilled to see them make an appearance in these bars.
Kushi says
These bars look goegeous. What a lovely combination of flavors. Loving it !
Wendy says
These look wonderful! How do you store them and how long do they last before getting stale?