S'MORES BARS
 
 
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 ½ vanilla pod
Method
  1. 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 1½ inches.
  2. 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.
  3. Press the cookie crumb evenly into the sides and base of the prepared tart tin. Refrigerate.
  4. 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.
  5. Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy.
  6. Gently fold the egg mixture into the chocolate mixture. Then fold in the cream.
  7. Pour this mixture over the base. Bake for 35 - 40 minutes, until puffed and just set.
  8. Allow to cool completely then refrigerate.
  9. 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).
  10. Put the bowl on the stand mixer fitted with whisk attachment and whip until the mixture is cool.
  11. Spread the meringue over the chocolate filling, encouraging peaks and troughs.
  12. Using a blowtorch, toast the meringue until a nice brown colour.
  13. Cut into squares and serve. Serves 24.
  14. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2017/12/13/smores-bars-with-video/