All the delicious flavours of S’mores – baked into one easy to eat bar! Rich chocolate, gooey soft marshmallows and an easy biscuit base combine to become irresistable!
These particular gooey S’mores chocolate marshmallow bars were created as a simple UK version of the classic. Since I don’t have the opportunity to buy graham flour in the UK, I used a wholemeal biscuit base flavoured with honey adapted from the latest Hummingbird Bakery cookbook, Life is Sweet, which gives a similar flavour and texture to graham flour (warning – the uncooked dough is dangerously moreish!).
Two options for you when it comes to the chocolate and marshmallow topping -make a chocolate ganache and marshmallow creme from scratch OR, to make these bars even easier, simply make the biscuit base and bake until set, then top with a layer of nutella, spoonfuls of marshmallow fluff and a few marshmallows and pop under the grill until the marshmallows and fluff are toasted and lightly browned.
- 200g plain flour
- 120g wholemeal flour
- 80g wheatgerm
- large pinch salt
- 1 tsp bicarbonate of soda
- 1 tbsp ground cinnamon
- 240g unsalted butter
- 130g soft light brown sugar
- 3 tbsp runny honey
- 250ml plain chocolate
- 230ml double cream
- 1 jar marshmallow fluff
- Preheat your oven to 175C/gas mark 4/350F and prepare a 8 x 11 inch (or similar) pan by greasing it and lining the bottom and sides with parchment paper (leaving enough overhand so that you can easily pull the bars out later).
- In a stand mixer or in a large bowl, combine the very soft butter with the light brown sugar and runny honey and mix vigorously until the mixture is light and creamy. In a separate bowl, whisk together all the dry ingredients - the flours, wheatgerm, cinnamon and salt, then add the dry ingredients to the wet ingredients and mix briefly until everything is incorporated.
- Divide the biscuit dough into two lots - one of which is roughly two thirds of the dough, and the other the remaining one third. Push the two thirds mixture into the bottom of your tin, and use your hands or a floured glass tumbler as a rolling pin to even it out. Prick holes in the dough, then bake for 15 minutes.
- Break the chocolate into pieces and pop them into a heat proof bowl with a whisk ready to go. Heat the cream in a small saucepan until it's almost boiling - then remove immediately from the heat and pour over the chocolate. Let the heat do its work for a second, then whisk until the ganache is glossy and smooth.
- Pour the chocolate ganache onto the biscuit base, followed by the marshmallow creme. Use a knife to swirl the two together. Using the reserved one third of the biscuit base, pinch off walnut sized pieces and spread them over the top. Bake everything for an additional 10 minutes, or until the top is just set. Remove from the oven and allow to cool completely before cutting into small squares.
Use #kerrycooks on Instagram so I can see your S’mores bars!
I’m entering my bars into Bake of the Week over at Casa Costello!