These s’more bars have everything you love about s’mores with a raspberry filling twist. No campfire needed.
Author:Claire of The Simple, Sweet Life
Prep Time:9 hours
Cook Time:12 minutes
Total Time:9 hours 12 minutes
Yield:12 bars 1x
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:
1/2 cup light corn syrup
3/4 cup granulated sugar
1/2 cup water + 1/4 cup
2 tbsp. gelatin powder
1 tsp. vanilla extract
For the filling and coating:
1/3 cup raspberry jam
10 oz dark chocolate melting wafers
Powdered sugar (for dusting)
Dried raspberry for garnishing
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 1/4 corn syrup, granulated sugar, and 1/4 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 1/2 cup of water in a small bowl. Heat the gelatin/water in the microwave until melted, then combine with the remaining 1/4 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.
Graham cracker crust recipe from Miette (2011), pg. 150
Marshmallow recipe from Bake or Break