S�mores Bars [with Video]

12 months ago 36

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?

S'MORES BARS

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Ingredients

FOR THE BASE 400g digestive biscuits or graham crackers (14 oz) 125g melted butter (4.5 oz) Pinch sea salt FOR THE CHOCOLATE FILLING 200g dark chocolate (7 oz) 175g butter (6 oz) 4 eggs 175g brown sugar (6 oz) 200ml cream (7 fl oz) FOR THE MARSHMALLOW TOPPING 140g egg whites (5 oz) 210 caster (superfine) sugar (7.5 oz) Pinch sea salt Seeds of � vanilla pod

Method

Preheat the oven to 180 C (350 F) and grease and line a 9 x 13 inch tin. Make sure the tin has high sides, at least 1� inches. To make the base, blitz the digestives or graham crackers in a food processor to make a fine crumb. Mix in the melted butter and sea salt. Press the cookie crumb evenly into the sides and base of the prepared tart tin. Refrigerate. To make the filling, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth and combined. Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy. Gently fold the egg mixture into the chocolate mixture. Then fold in the cream. Pour this mixture over the base. Bake for 35 - 40 minutes, until puffed and just set. Allow to cool completely then refrigerate. To make the marshmallow topping, put the egg whites, sugar, salt and vanilla bean in the bowl of a stand mixer and whisk together. Place the bowl over a pot of simmering water. While constantly whisking slowly, heat to 60 C (140 F). Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool. Spread the meringue over the chocolate filling, encouraging peaks and troughs. Using a blowtorch, toast the meringue until a nice brown colour. Cut into squares and serve. Serves 24. Happy baking!

3.5.3228

These bars are loosely adapted from Good Housekeeping via this recipe.

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