Sinfully Sweet Smores Bars
Makes 10-12 bars
You know I care about you guys when i'm willing to shove this much chocolate, butter, and marshmallow into my gob. I mean, I have to taste test all the way through right?
I'm not going to lie to you, this is not for the faint of heart. This one serves my sweet tooth very well but a little bit too much might leave you needing a nap or a run. Joking. You should never feel the need to go for a run because you satisfied a craving. A nap however, I am all for.
When I first tried Smores I was 16 and in North Carolina of all places, celebrating the 4th of July. I sat on a pontoon on a lake whilst Americans listened to the most ridiculously patriotic songs (can't possibly figure out why they are a patriotic or die kind of country...). It was a bit of a surreal experience, and to be honest, very fun - because I was the outsider, and I love feeling novel. Anyways, smores were delicious, I would skip the Hersheys though - go for a different chocolate, it's too sweet and not all that good.
Graham crackers seem to be exclusive to the US however, so if you aren't over there then I'd substitute it for either digestive biscuits, or in New Zealand - Griffin Cookie Bear Honey Bites!!
Happy sugar rush kids!
I made my own marshmallow fluff from scratch but I used Liv For Cake's recipe (mostly). I didn't have corn syrup or
I don't own a blow torch, so I placed my slice under the grill - if you do this, just keep an eye on it as it can burn pretty easily.
The ratio of butter to cookie for the base widely depends on what kind of biscuit you are using. If you aren't using the griffins cookie bears I'll put a little guide below.
Graham Crackers = 2 cups of crumbs = 7 tablespoons of butter
Digestive Biscuits = 2 cups of crumbs = 6 tablespoons of butter
Oreos = 2 cups of crumbs (including the white filling) = 5 tablespoons of butter
I'd actually use a thinner chocolate than I did, it was a bit too thick (but still delicious)!
2 cups of crumbed Griffins Cookie Bear Honey Bites (blend them or place them in a bag and crush them completely).
If you are using graham crackers, digestives, or even oreos, check my PROTIPS for the ratio of butter to crumb.
10 tablespoons of melted, salted butter
18 squares of semi-sweet or milk chocolate (thinner chocolate preferred over blocks)
3 cups of marshmallow fluff
I made my own using Liv for Cake's recipe. I used honey instead of corn syrup because I couldn't find any and it worked perfectly. I also didn't have a candy thermometer so I used SpruceEats guide to testing candy to check when it was ready. Alternatively, you can buy marshmallow fluff from the supermarket OR regular marshmallows, and just line them up on top of the chocolate.
Liv's recipe made double the amount you'll need, so maybe make half, double my recipe, or save the other half for another recipe!
Line a wide baking tray with baking paper.
Mix together the melted butter and cookie crumbs. Press the mixture down into the baking tray. Making sure to get an even spread across the base.
Place the tray in the freezer for at least 20 minutes.
Place your chocolate evenly across the base.
Spoon over your marshmallow fluff and then spread it evenly, covering the entire tray.
Set your grill to 200℃. Place your tray in for 3-5 minutes. Keep a close eye on it and take it out when the marshmallow is dark and toasted.
Slice, eat, enjoy!!!