Wednesday, August 4, 2010

s'mores bars

I go through food phases.  It can be a type of food or a combination of flavors and textures but, whatever it may be I do it in obscene excess.  There has been the oatmeal phase, the greek yogurt phase, the tuna fish phase (mercury poisoning!) and of course those who know me all know about the infamous pumpkin phase of 2006.  My sister had to actually inform me that I was turning orange.  I actually turned orange from pumpkin consumption ... possibly causing the current pumpkin shortage.  Last summer it was s'mores.  I made s'more everything ... old school s'mores, s'mores cake, s'mores brownies, a s'mores cheesecake well you get the point.  I could not get sick of the combination.  I took a long break from s'mores and this is actually the first s'mores treat of the summer.  It was worth the wait ... these are good ... very good.  Go turn your BBQ on and grill up some goodies and then treat yourself to a decadent s'more.

s'mores bars
adapted: sticky chewy messy gooey

For the graham cracker crust:
1 1/2 cups crushed graham cracker crumbs

1/4 cup (1/2 stick) unsalted butter, melted
1/2 tablespoon granulated sugar

For the chocolate filling:
4 large egg yolks
3/4 cups confectioners sugar sifted
1/2 teaspoon pure vanilla extract
pinch salt
1/2 cup (1 stick) unsalted butter
1 tablespoons Dutch-Processed cocoa power
6 ounces semisweet or bittersweet chocolate, finely chopped
3/4 cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
2 Large egg whites
Pinch of Salt
Pinch of cream of tartar

1/8 teaspoon pure vanilla extract
1/2 cup of marshmallow fluff

Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 8-by-8-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 9 large squares.  Place  S’mores on a baking sheet.  Top each with a large dollop of meringue. Place under broiler to until the meringue is tipped with golden brown (~30 seconds).  A kitchen torch is also ideal.   Serve immediately.

1 comment:

Katie @ This Chick Cooks said...

How delicious! Those smores look so yummy :) I wanted to invite you over to show off your recipe at These Chicks Cooked Recipe Spotlight. Have a great day!

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