S’mores Squares
Preparation
30 MIN
Cooking
15 MIN
Cooling
2 H
Servings
16

S’mores Squares

Ingredients

    Crust

  • 1 1/4 cups (175 g) graham cracker crumbs
  • 1/3 cup (75 g) unsalted butter, melted
  • 2 tbsp sugar

    Ganache

  • 6 oz (170 g) dark chocolate, chopped
  • 1/4 cup (60 ml) 35% heavy cream
  • 2 tbsp (30 ml) honey

    Marshmallow

  • 1 1/2 tsp gelatin
  • 1/4 cup (60 ml) cold water
  • 1/2 cup (105 g) sugar
  • 1/4 cup (60 ml) honey

Preparation

Crust

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking dish and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
  2. In a bowl, combine all the ingredients until the mixture sticks together. Lightly press onto the bottom of the prepared dish.
  3. Bake for 12 minutes. Let cool on a wire rack.

Ganache

  1. Place the chocolate in a bowl.
  2. In a saucepan or in the microwave, bring the cream and honey to a boil. Remove the heat and pour over the chocolate. Let melt for 1 minute without stirring.
  3. Using a spatula, stir until the ganache is smooth. Spread over the crust. Refrigerate while preparing the marshmallow.

Marshmallow

  1. In a saucepan off the heat, sprinkle the gelatine over the water. Let bloom for 5 minutes. Add the sugar and heat over medium heat until the gelatin and sugar have melted. Do not boil.
  2. Pour the gelatin mixture into a bowl, then add the honey. Using an electric mixer, whip until semi-stiff peaks form, about 5 minutes. Spread the marshmallow over the ganache. Let rest for 1 hour.
  3. Cut into squares. Using a culinary torch, caramelize the marshmallow. The s'mores squares will keep for 1 week in an airtight container at room temperature.