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S’mores Bars with Chocolate Ganache Filling and Toasty Marshmallows

Andria
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S’mores Bars with Chocolate Ganache Filling and Toasty Marshmallows

S’mores Bars with Chocolate Ganache Filling and Toasty Marshmallows are a gooey, super-delicious treat. No campfire required. 

We’re back in school and looking at Labor Day a week away. One more chance to make it feel like summer. 

Here’s how we are going to do that: make S’mores Bars with Chocolate Ganache Filling and Toasty Marshmallows. They aren’t quite the gooey, hot, campfire-made treats that are synonymous with summer. But they are definitely a gooey, hot, super-delicious treat that anyone would love to grab any time of year. Especially after a long week of newly-minted schedules. And you might even call these S’mores Bars better than the original, because no campfire needed.

Oh, there’s also the chocolate ganache layer, which might trump a square of plain old chocolate. Might. 

Whatever. I’m not turning down a thick, graham-y, chocolatey S’mores Bar, and I don’t think anyone at your house will either.

S’mores Bars with Chocolate Ganache Filling and Toasty Marshmallows

For the crust:
9 graham crackers
1/3 cup sugar
6 tablespoons butter, melted

For the ganache:
9 ounces Hershey’s bars (6 1½-ounce bars)
½ cup heavy cream
1 10-ounce bag mini-marshmallows

Preheat the oven to 350 degrees. Spray an 8-inch-by-8-inch baking pan with nonstick spray, then line it with parchment that hangs over the edges of the pan. 

Place the graham crackers in a zip-top bag, and pound them with a jar or can until they are crumbled. The pieces should be smaller than the size of a pea. In a medium bowl, stir together the graham cracker crumbs, sugar, and butter. Using your fingertips, press this evenly into the bottom of the prepared pan. Bake for 7 minutes. 

To make the ganache, chop the chocolate and place it in a medium bowl. Heat the cream in a small saucepan over medium heat. When the cream begins to simmer (don’t let it boil), pour it over the chopped chocolate. Let that sit for about 3 minutes, then stir with a spatula until the chocolate is melted and the ganache is smooth.

Pour the ganache over the baked graham cracker crust, and let it cool at room temperature for 10 minutes. Once it is cool, refrigerate for 1 hour.

Preheat the broiler and place the oven rack in the top slot. Sprinkle the marshmallows over the ganache in an even layer. Broil for 1 to 2 minutes until the marshmallows melt and brown.

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