Ok first, I am the least like a real food blogger anymore, since blogging a meal I’ve made within that week is no longer a reality. Or even blogging more than once a year. 😉 But the food’s good and I gotta share it, ya dig?
So SMORES BAR. So delicious, and previously mentioned here as my first commissioned (!!) baked good. Buttery graham cracker crust, smooth chocolate and topped with a thick layer of toasted meringue. Ooey gooey but I always felt a little too sweet.
So I tweaked the recipe and now here we are. A smores bar so great there’s only 1 picture of it because we gobbled it up every chance we got.
SMORES BAR REDUX
2 c. graham cracker crumbs
1/2 c. melted butter
1/4 c. sugar
1/2 tsp. salt
2 c. chocolate chips
2 c. cream
1 c. sugar
1/4 c. light corn syrup
1/4 c. water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tarter
1 1/2 tsp. vanilla
350*. Line a square baking dish (8×8 or 9×9) with foil or parchment. Mix ingredients of crust together and press into baking dish. Bake 10 minutes.
Measure chocolate and cream with same measuring device (weigh 16 oz or use 2-cup measurement), placing chocolate in a heatsafe bowl and cream into a saucepan. Heat cream over medium until bubbles form on sides and you see steam. Pour hot cream over chocolate and let sit for 10 minutes. When time is up, whisk quickly until chocolate and cream combine; mixture should be smooth and uniform in color. Pour over cooled crust and let sit in fridge for 1 hour.
For flüff, combine sugar, corn syrup, water and salt in a small saucepan fitted with a candy thermometer over medium high. Boil together until reaches 240*. Before mixture reaches temperature, beat egg whites with cream of tarter in mixer until soft peaks form.
When syrup is ready, slowly drizzle in as egg whites beat on low. When all is added, turn mixer to medium high and beat until thick and glossy. Add vanilla extract and beat until incorporated. Spread over cooled chocolate and broil or torch until toasty brown.