S'mores Bars

Introduction: S'mores Bars

About: I'm a married mother of two twin girls and in my free time, I bake; my website- mandycake.webs.com (check out the blog for new recipes and reviews!)

So, I don't know about you, but I love anything that has to do with S'mores.

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Step 1:

For the Graham Cracker Crust you'll need:

1 1/2 cup finely ground graham crackers (you can also buy already ground graham crackers, but this is all I had at the moment)
1/3 cup white sugar
6 TBSPS melted butter
1/2 TSP ground cinnamon (optional)

Mix together all ingredients and press into an 8 or 9 inch pie plate.
Bake at 375 degrees for 7 minutes and cool. (I did not cook it, but placed it in the refrigerator to chill for about an hour.)

Step 2:

For the Marshmallow Filling you will need:

3 packages unflavored gelatin
1 cup ice cold water (I love my Bacardi stein, so I had to show it off)
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 TSP kosher salt
1 TSP vanilla extract
1/4 cup confectioner's sugar
1/4 cup cornstarch

Place 3 packages unflavored gelatin in a stand alone mixer with 1/2 cup of the cold ice water. (Have whisk attachment ready.)

In small saucepan over medium heat, combine the remaining 1/2 cup cold ice water, 1 1/2 cups granulated sugar, 1 cup light corn syrup and 1/4 TSP kosher salt. Cover and allow to cook for 3-4 minutes. Uncover and clip a thermometer to side of pan and cook until the mixture reaches 240 degrees F. (Approximately 7-8 minutes.) Once temperature is reached, immediately remove from heat.

Turn the stand alone mixer on to low speed and while it's running, pour the sugar syrup down the side of the bowl into the gelatin mixture. Once added, increase speed to high. Continue to whip until the mixture is thick and lukewarm, approximately 12-15 minutes. Add 1 TSP vanilla extract during the last minute of mixing.

While the mix is whipping, lightly spray a 9X13 pan with cooking spray. Combine the 1/4 cup of confectioner's sugar with the 1/4 cup of cornstarch. Add the sugar and cornstarch mixture to the pan and completely coat the bottom and sides of the pan. Return the rest of the mixture to the mixing bowl for later use.

When ready, pour the mixture in the stand alone mixer into the pan, using a spatula to evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.

Allow the marshmallows to sit uncovered for up to 4 hours or overnight. (Mine sat overnight.)

Turn the marshmallows onto a cutting board and cut enough to add to the pie pan (or other pan) and lightly cover the sides with the cornstarch and sugar mixture before adding.

(Note: I put the marshmallow mixture into the pan with the graham cracker crust already in it. I took a paper towel with shortening to the sides and then before adding the marshmallow mixture, I dusted the sides of the pan with the cornstarch and sugar mixture. But you can do it either way.)

Step 3:

For the Chocolate top you'll need

1 cup chocolate chips (I used chocolate chunks)
3 TBPS butter (I used 3 TBSPS shortening)

Combine ingredients in a microwaveable safe bowl and microwave at 10 second intervals, stirring the mixture after each time. (For the chocolate chunks, I microwaved at fifteen second intervals.)

Pour this over the set marshmallow layer and put in fridge to set up. (Mine set up in about ten minutes, but I let it stay for almost an hour before cutting it.)

Step 4:

Cut in to squares and enjoy!

I added marshmallows that I toasted (not shown; I ate it too fast) and mini chocolate chips.

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    That looks so delicious! I never knew you could make marshmallows before! That definitely seems like something I should give a try.