Hi!
S’mores rank high on my list of nostalgic foods. As a kid, I enjoyed them exactly once a year, during bonfire night at church camp. Several decades later, I still believe that the classic s’more — storebought honey maid grahams, Hershey’s chocolate, and a large, toasted marshmallow — should always be enjoyed outside by a fire. They just don’t hit the same in your kitchen. An oven-broiled marshmallow can’t hold a flame (HA HA) to a babied, low-and-slow-toasted, perfectly golden sugar blob precariously hanging from the end of a stick.
However, I am a big advocate of reimagining the s’mores flavors into treats that I will happily enjoy indoors or outdoors: s’mores ice cream, graham cracker snickerdoodles, and s’mores baked alaska to name a few. This year I decided to go with a sliceable bar cookie modeling my ideal s’mores proportions: moderate cookie, thin but good chocolate, lots of marshmallow with maximum toast.
Baker’s Notes:
Ideally, the ganache should be about 80% set when you add the marshmallow so that the layers will stick, but not run, together. If the ganache is too cold or set when you add the marshmallow, the marshmallow may come off the top when slicing. But if that happens, don’t worry: you can fuse it back on during torching.
You might want to make these:
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S’mores Bars
Makes one 8”x8” pan
