S'mores Bars

S'more Bar Base

 Adapted from Smitten Kitchen

 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour

 1 cup dark brown sugar, lightly packed

 1 teaspoon baking soda

 3/4 teaspoon kosher salt

 1/2 teaspoon ground Vietnamese cinnamon

 7 tablespoons unsalted butter, frozen

 1/3 cup honey

 5 tablespoons whole milk

 2 tablespoons vanilla extract

Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and mix on low until it resembles course meal.

In a small bowl, whisk together the liquids. Add to the flour mixture and mix on low until the dough barely comes together. Pour the dough out onto plastic wrap and form it into a one inch thick rectangle.

Press the dough into the bottom of a 9x13 baking sheet (that is either oiled or lined with parchment paper.

 

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Bake for 20-25 minutes, until lightly browned and semi firm to the touch. Cooking times will vary greatly depending on thickness, ovens, and pans used.

Now that that's well taken care of, make the marshmallow layer

S'more Bar Marshmallow Layer

 Adapted from Alton Brown

1 1/2 packages unflavored gelatin

1/2 cup ice cold water, divided

6 ounces granulated sugar, approximately 3/4 cups

1/2 cup light corn syrup

1/8 teaspoon kosher salt

1/2 teaspoon vanilla extract

Flavorings or food colors, as desired

Fit your stand mixer with its whisk attachment. Pour the gelatin and 1/4 cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.

In a small saucepan combine: 1/4 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.

Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.

Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.

 Pour the marshmallow cream onto the graham cracker base.

If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for an hour or so. 

Now to add a chocolate glaze.

 S'more Bar Chocolate Glaze

 Adapted from Satiny Chocolate Glaze

3/4 cup semisweet chocoalte chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

In a bowl combine chocolate chips, butter and corn syrup. Microwave in 30 second increments, stirring between each time until smooth. Do not overcook. 

Pour over marshmallow layer. Using a spatula spread the chocolate into a thin layer. Make additional chocolate glaze as needed.

Allow to set for a few hours. Cut up and enjoy!

Recipe Source: http://www.cherryteacakes.com/2011/06/smores-bar.html