Oct 6th, 2010 by Gemma

S’mores are an entirely American thing. Back in Enlgand we just toasted marshmallows over the fire, you guys made it all extravagant!

The first published “recipe” for s’mores was under the name Some Mores, in the 1927 book “Tramping and Trailing with the Girl Scouts.” They’ve been associated with camping ever since.

The marshmallow is toasted over the fire until it is soft. The marshmallow is quickly pinched off  of it’s stick with the waiting graham crackers, one of which has a piece of chocolate on it. Ideally, the heat from the roasted marshmallow partially melts the chocolate. However, some people assemble the entire s’more on the stick and cook it all at once to ensure that the chocolate will melt.

The popularity of s’mores has led to it becoming a flavour in other foodstuffs. I’ve been toying with the idea of a bar format for a while now. I’ve seen s’more cookies, but they never seem to end up quite right, why try and make a cookie graham cracker flavoured when it can be the cookie itself?

So, a bar it was, and it needed a graham cracker layer, not just flavour. So that meant a crust. I took our trusty cheesecake crust recipe that hasn’t failed us yet. Crumbs, a touch of sugar and plenty of butter, baked out it stays nice and firm and holds together well enough to be able to pick up a slice without it crumbling.

Next up, the chocolate. Now, it could be a pie or a tart, and fill it with a ganach. But I wanted something that was easy to cut up in pieces and pick up and hold. I went with brownies. The recipe from a few weeks ago. I only did a half recipe, I didn’t want it quite so thick. I was aiming for 2 parts prownie to 1 part graham crust to 1 part marshamllow.

The marshmallows were the final layer. When the brownie had just a few minutes of baking left I sprinkled them over the top. When they came out they needed to me smooshed down a little so they spread and filled in all the gaps. I think in future I’ll give them a quick toast with the blowtorch too. The bar was lacking that flavour from caramelised marshmallows.

As a finishing touch I zig-zagged some ganach over the top, to make it look pretty! After being chilled for a couple hours it cut easily enough and stored for several days in an airtight container.

I took these into my day job to get some unbiased opinions and they went down exceedingly well. There was in fact some moping when they were all gone!


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