S’mores Bar

I couldn't get the one at Trader Joes so I made my own

Trader Joes released a new product a while ago: the S’mores Bar! I went to my local Trader Joes many times but could never find it in stock. So… I decided to make my own! Funny thing is… I don’t really enjoy s’mores though? They’re so sweet! But I love the process and atmosphere of making them around a campfire. They give me such homey and comfy feels. :3 So I really wanted to make these and I finally did! :D

I feel like there were a few adjustments that I could have made. I want more of a graham taste that I felt was a bit lacking. Also, I found that homemade marshmallows are so different from the ones you make at home! They’re so much better! But at the same time, a lot more work. And the clean up!! If you really love marshmallows, I would recommend doubling the marshmallow amount.

This recipe requires a blow torch to toast the top of the marshmallows. It adds a nice char and is also such a wow factor. The graham crust calls for milk powder but I feel like that ingredient is optional and not important to have.

Ingredients
9-inch square cake pan
I referenced many recipes for these bars.
I used Milk Bar’s graham crust recipe found here: https://milkbarstore.com/blogs/recipes/compost-cookie-new
The brownies recipe found here: https://www.loveandlemons.com/brownies-recipe/
And I halved the marshmallow recipe from NYT cooking: https://cooking.nytimes.com/recipes/1019101-marshmallows

Graham Crust
280 grams (18 sheets) graham crackers, crushed
30 grams milk powder, optional
38 grams (3 tablespoons) sugar
1 teaspoon salt
6 tablespoons unsalted butter, melted
83 grams heavy cream
Brownies
1.5 cups sugar
3/4 cup flour
2/3 cup cocoa powder
1/2 cup powdered sugar
1/2 cup dark chocolate chips
3/4 teaspoon salt
2 large eggs
1/2 cup olive oil or canola oil
2 tablespoons water
1/2 teaspoon vanilla extract
Marshmallows
1/4 cup water
1 tablespoon + 3/4 teaspoon powdered gelatin
151 grams sugar
1/2 cup corn syrup
Pinch of salt
1/4 cup water
1 tablespoon vanilla extract

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Directions

1. Line a 9-in square cake pan with two sheets of parchment paper so that the ends hang over the sides.

2. Graham Crust
   -Crush 280 g graham crackers using either a food processor or crushing them with a rolling pin. Then add 30 g milk powder, 38 g sugar, and 1 tsp salt. Mix it all together. Add 6 tbs melted unsalted butter and 83 ml heavy cream to the graham mixture and mix until it is all combined and has the texture of wet sand.
   -Transfer this graham mixture to your square cake pan and spread and flatten it out as evenly as possible.

3. Brownie
   -Preheat the oven to 325 degrees F.
   -Add 1.5 cups sugar, 3/4 cup flour, 2/3 cup cocoa powder and 1/2 cup powdered sugar to a bowl and whisk it all together. Then add a heaping 1/2 cup of dark chocolate chips along with 1 tsp salt. Mix.
   -In a separate bowl, add 2 eggs, 1/2 cup oil, and 1/2 tsp vanilla extract. Mix well. Then add the dry ingredients to the wet ingredients. Fold just until combined.
   -Transfer the brownie batter to the cake pan, pouring it on top of the graham crust. Spread out the batter so that it is flat and even.
   -Bake for around 50 minutes until a toothpick inserted into the middle of the brownie comes out with just a few crumbs.
   -Let this cool completely.

4. Marshmallow
   -Add 1/4 cup water, and 1 tbs + 3/4 tsp gelatin to the bowl of a stand mixer fitted with the whisk attachment. Give it a slight mix and let it sit.
   -Then add 151 g sugar, 1/2 cup corn syrup, 1/4 cup water, and a pinch of salt to a saucepan. Heat over medium high heat and let it come to a boil. Cook it until it reaches 240 degrees F, which should take around 10 minutes.
   -Once the syrup reaches the desired temperature, remove it from heat. Start your mixer on low and carefully pout the hot syrup into the gelatin water. Mix until the gelatin is dissolved, then turn the mixer to high. Add 1 tbs vanilla extract and keeping whipping the marshmallow until it gets very thick and opaque, around 10 minutes.
   -Transfer your freshly made marshmallow to the cake pan. Spread the marshmallow out evenly to the edges. Then let it sit outside in room temperature to dry overnight. I like to put everything in the fridge after a few hours though because I find the marshmallow part easier to cut when cold.

5. The next day, remove your S’mores bar from the pan. Cut the bar into your desired shapes and use a blowtorch to toast the marshmallow tops. Eat right away and enjoy!
   You might be able to toast the bars in a broiler but I never tried it, so I’m unsure on how it will turn out.
   

Do you like S’mores? I generally find that I like making them more than I like eating them. haha. Campfire moods. :3