These mile-high bars pack the tastes of your favourite fireside treat into a decadent layered holiday dessert. Homemade marshmallow may sound difficult, but it is surprisingly easy to make and well worth the effort.
- Prep time 45 minutes
- Total time 4 hours & 15 minutes
- 1 1/2 cup graham cracker crumbs
- 1/3 cup butter , melted
- 1/4 cup granulated sugar
- 1/4 cup granulated sugar
- 2 tablespoons white corn syrup
- 2 pkg unflavoured gelatin
- 2 egg whites
- pinch salt
- 1/2 teaspoon vanilla
- 115 g milk chocolate (about 4 oz), chopped
- 55 g dark chocolate (about 2 oz), chopped
- 1/2 cup whipping cream 35%
Base: In bowl, stir together graham crumbs, butter and sugar until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until golden brown, about 12 minutes. Let cool completely; lightly grease exposed parchment paper.
Marshmallow Filling: Meanwhile, in saucepan, bring sugar, 1/3 cup water and corn syrup to boil over medium-high heat, stirring, until sugar dissolves. Boil, without stirring but brushing down sides of pan with pastry brush dipped in cold water, until candy thermometer reaches 260°F (125°C), or when 1 tsp mixture dropped into cold water forms hard ball, about 8 minutes. Remove from heat.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up).
In stand mixer using whisk attachment, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in sugar syrup, beating on high speed until increased in volume and cool, about 12 minutes. Beat in vanilla.
Immediately scrape mixture over crust. Using greased palette knife or spatula, smooth top. Let stand, uncovered, at room temperature until firm, about 3 hours. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Ganache: In heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate, dark chocolate and cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over marshmallow filling, smoothing top. Refrigerate until firm, about 30 minutes.
Lift out onto cutting board; peel down sides of parchment paper. Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 days.)
Makes about 25 squares.
Nutritional facts Per bar: about
- Fibre 1 g
- Sodium 61 mg
- Sugars 15 g
- Protein 2 g
- Calories 142.0
- Total fat 7 g
- Potassium 49 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 4.0