I made S’mores! As a child growing up in the 90’s in Australia, everything American seemed so foreign yet so desirable to…
I made S’mores!
As a child growing up in the 90’s in Australia, everything American seemed so foreign yet so desirable to me. Oreos, New York City, twinkies (what ARE they?!), peanut butter cups, s’mores, pumpkin pie and eggs over easy. I didn’t know what any of those things were, yet I wanted them all.
Times have changed. Oreos have been in Australia for years now, I’ve been to New York many times and eaten countless peanut butter cups on Halloween. I’ve made pumpkin pie and have figured out that eggs over easy are fried eggs, that get flipped, yet maintain a runny yolk. I still have no clue what a twinkie is, and am yet to sit in front of a campfire with a pile of graham crackers, Hershey’s chocolate and marshmallows and make proper s’mores.
I have, however, made a version of s’mores, in the form of this chilled raspberry s’mores gateau.
I love the flavours, and the contrast of textures offered by the crispy base, gooey chocolate and pillowy soft, toasted marshmallow, so I just had to make another version!
This time, they’re bars. And I’ve made you a step by step baking video! Check it out on YouTube here if you’re viewing this in email.
Music by Josh Woodward.
My s’mores bars are decadent and rich, with a buttery base and a melt-in-your-mouth, drool-worthy, baked chocolate filling. They’re piled up with a thick layer of soft marshmallow, that’s nicely torched to evoke that campfire, toasted flavour.
They’re so good, you could even bake them for the holidays!
I’ll keep dreaming of my campfire s’mores. Maybe I’ll get to try the real thing one day. X
P.S. But seriously, can someone tell me what twinkies are?
These bars are loosely adapted from Good Housekeeping via this recipe.