No-bake

Made with graham cracker crumbs, semisweet chocolate chips and heavy cream. 3h, makes 16, 14 ingredients.

Recipe by cakemehometonight.com

Prep

1h

Cook

10 min

Total

3h

Makes

16

Ingredients

• 2 ½ cups graham cracker crumbs ((about 15-16 graham crackers))
• ¾ cup unsalted butter ((melted))
• 2 tbsp granulated sugar
• ¼ tsp salt
• 12 oz semisweet chocolate chips
• 4 tbsp unsalted butter ((cubed))
• 2 tsp vanilla extract
• 1 cup heavy cream
• ½ cup light corn syrup
• ⅓ cup granulated sugar
• 2 tbsp water
• 2 large egg whites
• ¼ tsp cream of tartar
• 2 tsp vanilla extract

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture is evenly moistened and resembles wet sand.
3. Transfer the mixture to the prepared baking pan and spread it into an even layer. Using the bottom of a measuring cup or drinking glass, firmly press the crumbs into the pan to form a compact crust. Refrigerate while you prepare the chocolate ganache filling.
4. Place the semisweet chocolate chips, cubed butter, and vanilla extract in a medium heatproof mixing bowl.
5. Heat the heavy cream in a microwave-safe bowl or large liquid measuring cup until it just begins to simmer and bubble, about 2 minutes. Watch it closely, as the cream can quickly boil over.
6. Pour the hot cream over the chocolate mixture and let it sit for 1 minute. Whisk until the chocolate is completely melted and the ganache is smooth and glossy.
7. Pour the ganache over the chilled graham cracker crust and spread it into an even layer with an offset spatula. Refrigerate for 1 hour, or until the ganache is set.
8. While the chocolate ganache layer is chilling, make the homemade marshmallow fluff. In a small saucepan, combine the light corn syrup, granulated sugar, and water, stirring until the mixture is well combined.
9. Place the saucepan over medium heat and cook until the mixture reaches 240°F (116°C) on a candy thermometer, about 6-8 minutes. Do not stir the mixture as it cooks, as this can cause sugar crystals to form.
10. While the sugar syrup is heating, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, then increase to medium-high speed and whip until soft peaks form.
11. Once the sugar syrup reaches 240°F (116°C), immediately remove it from the heat. With the mixer running on medium speed, very slowly and carefully drizzle the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the whisk if possible.
12. Add the vanilla extract and continue beating on medium speed for 3–4 minutes, or until the marshmallow fluff is thick, glossy, and fluffy.
13. Spread the marshmallow fluff evenly over the chilled chocolate ganache layer using an offset spatula, creating soft swirls and peaks for texture. Using a kitchen torch, carefully toast the marshmallow fluff until golden brown. If you don't have a kitchen torch, place the bars under your oven's broiler for 30–60 seconds, watching closely to prevent the marshmallow from burning.
14. Refrigerate the s'mores bars for at least 2 hours, or until fully chilled and set, before slicing and serving.