S’mores reimagined into a melt in your mouth dessert bar complete with chocolate ganache. Starting at the base is a graham cracker crust with a healthy dose of butter. The center layer is a rich chocolate ganache that you’d usually find at the center of a chocolate truffle. Last but certainly not least are the mini toasted marshmallows that stay nice and gooey even after cooling down.
The crust is the first thing you’re going to make because you need to allow time for it to cool before you pour the ganache over the top. Pulse two packages of graham crackers in a food processor until they’re finely ground, this should equal about 3 cups. Pour the graham crackers into a mixing bowl along with the melted butter and brown sugar. Mix all of the ingredients together. Line a quarter sheet pan with parchment paper so the dessert is easy to transfer to a cutting board later. Pre heat the oven to 350 degrees. Press the graham crackers into the bottom of the sheet pan in an even layer. Bake for 8 mins then let cool for 1 hour.
During the one hour waiting period you can chop up the chocolate bars then transfer it to a mixing bowl and measure out the heavy cream. After 50 minutes has passed begin to heat the heavy cream over medium high heat until it begins to bubble. Once it begins to bubble pour the cream into the bowl with the chocolate, let it sit for 1 min. Stir with a rubber spatula until all the chocolate is melted and combined with the cream. If any chunks remain then microwave in 5 second increments stirring in between each increment. Once ganache is fully mixed pour it over the top of the graham cracker crust and spread with a rubber spatula. Then cover the layer of ganache with mini marshmallows, gently press them into the ganache, try not to leave any ganache exposed. Refrigerate for 1 hour.
Finally, preheat the broiler in the oven. Place the entire sheet pan in the oven for about 45 seconds or until the marshmallows are golden brown. Let cool at room temp for about 20 minutes before cutting.
If I don’t have a food processor how can I crush the graham crackers?
You can put the graham crackers in a large ziplock bag then tap them with a rolling pin. It’s more work but it’ll do the job. Be sure to let out all of the air first before sealing the bag.
What type of chocolate should I use?
I used lindt 70% cocoa chocolate bars. I’d stick with using a bar instead of chocolate chips because the chips don’t melt like the bars. Not sure of the exact reason but the chips are less forgiving. They can seize up turning your ganache into a big solid blob of sadness.
Why do I have to let the crust cool down before I pour the ganache on it?
The ganache has to cool down after its poured. Cooling the crust down does a few things. It gives you time to prepare the next ingredients and it will also prevent the ganache from burning on the sides of the pan when it’s still hot leaving a bitter chocolate taste.
If you have any other questions leave them in the comment section at the bottom of the page
Graham cracker crust
3 cups graham crackers, finely ground (I used 2 of 3 packages in the box)
1/2 cup brown sugar
1/2 lb butter, melted
7oz Chocolate bars, finely chopped (I used 70% cocoa)
1/2 cup heavy cream
Graham cracker crust
- Preheat oven to 350 degrees
- Pulse graham crackers in a food processor until they’re finely ground
- Mix the graham crackers, brown sugar, and melted butter
- Line a rimmed quarter sheet pan lined with parchment paper, press the crust down evenly from edge to edge
- Bake at 350 for 8 minutes, let cool for 1 hour before using
- Heat heavy cream until it begins to bubble then immediately pour it over finely chopped chocolate bars, let it sit for 60 seconds then mix until cream and cholate are combined
- Pour ganache over graham cracker crust, spread ganache evenly with a rubber spatula, cover the entire top with mini marshmallows, refrigerate for 1 hour
- Preheat the broiler in your oven and place an oven rack slightly above the middle. Once broiler is preheated place the pan in the oven for about 45 seconds or until marshmallows are toasted. Let cool for 20 minutes at room temp before cutting