S'more Bars

Makes about 25 squares

For graham cracker crust

  • 1-1/3 c. flour
  • 1/2 c. brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 c. unsalted butter
  • 2 T. plus 2 tsp. honey
  • 2-1/2 T. whole milk
  • 1 T. vanilla extract

For marshmallow fluff

  • 2 egg whites
  • 1-1/3 c. light corn syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1-1/3c. powdered sugar

For the chocolate layer

  • 2 c. milk chocolate chips
  • 1/2 c. heavy cream

Preheat oven to 350 F. Line 9x9 or 8x8 pan with parchment paper or generously coat with nonstick cooking spray and set aside.

Whisk together flour, sugar, soda, salt and cinnamon in bowl of stand mixer. Fit mixer with paddle attachment and beating on low speed, add butter. Continue beating until mixture looks like coarse meal.

In a separate bowl, whisk together honey, milk and vanilla. With mixer still on low speed, add to flour mixture and continue beating until just combined. Press dough evenly into bottom of pan.

Bake 20-25 minutes or until lightly browned. It should be a little firm to the touch. And it will smell amazing. Allow graham cracker crust to cool in pan on wire rack while you prepare marshmallow layer.

In large bowl, whisk egg whites until frothy. Add syrup, vanilla and salt. Beat with mixer on high speed until thickened (about 10 minutes). Reduce mixer to low speed and beat in powdered sugar. Add vanilla and mix until combined. Spread marshmallow fluff over graham layer. If you spray a spatula with cooking spray it's a little easier to spread.

Place chocolate chips in medium bowl and set aside. In a small saucepan, bring cream to a simmer over low heat. Pour hot cream over chocolate and allow to stand for 1-2 minutes. Stir or whisk mixture until chocolate is completely melted and texture is even. Pour over marshmallow layer and spread evenly. Allow to set in fridge until firm.

Source: Base adapted from Cherry Tea Cakes; Marshmallow adapted from 6 Bittersweets