Looking back, I realize the last few desserts I’ve posted on The Ruby Spoon have been cookies or bars. I swear the forthcoming desserts will be something of a different nature. But hey, bar desserts are delicious and easy to make. These are no exception. When I’m in the mood for a s’more treat and have no ready access to a fire pit (no thanks to our landlord…) in which to roast my marshmallows, I will make these. The marshmallows aren’t roasted, but you still get the sweet combo of buttery graham cracker crumbs, marshmallows, a rich and creamy combo of milk and dark chocolate, and an added bonus of salted peanuts. These are sweet and insanely good.
makes: 24 bars
adapted from: Baked: New Frontiers In Baking
2 ½ cups graham cracker crumbs (about 17-20 crackers)
1 tablespoon firmly packed dark brown sugar
11 tablespoons unsalted butter, melted
7 ½ oz milk chocolate, coarsely chopped (recommended: Ghirardelli)
7 ½ oz dark chocolate (recommended: Ghirardelli 60% cacao), coarsely chopped
1 ½ teaspoons light corn syrup
1 cup heavy cream
1 cup mini marshmallows
½ cup lightly salted whole peanuts
½ cup lightly salted peanuts, chopped
Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13 inch baking pan or spray it with nonstick cooking spray.
In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter, stir until combined, and pour into the prepared pan. Using your hands, press the crust into an even layer along the bottom and partially up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.
Bake the crust for 10-15 minutes, or until the crust is golden brown. Remove from the oven and place on a cooling rack.
In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.
In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2-3 minutes. Starting in the center of the bowl and working your way out the edges, whisk the chocolate in a circle until completely smooth. After whisking, if there are pieces of chocolate that haven’t melted, microwave the mixture for a few seconds, and whisk again. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.
Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, tightly covered, for up to 3 days.
*Chocolate desserts will absorb any and all refrigerator odors. Make sure your bars, or any refrigerated chocolate desserts are wrapped airtight. You don’t want those yummy desserts taking on the flavors of your leftover Kung Pao chicken!