I love s’mores. I always have, and I think I always will. I know that the marshmallow can be a bit sickly for some people but I do love everything sweet so it’s not really surprising, is it? 🙂 The only problem with s’mores, is that you have to have some sort of fire to roast the marshmallows over so I don’t get to eat them as often as I’d like. I haven’t had a grassy outdoor area for quite some time and apparently a brazier and wooden balconies do not mix very well!! Don’t worry, I haven’t tried it, I’ve just heard other people have with some pretty disastrous results!
That’s where these bars come in. These bars are little squares of s’mores-like deliciousness that you can carry around with you, wherever and whenever you want. I’ve used digestive biscuits (cookies) in my version, but they have the same flavour and sort of similar texture to graham crackers so they are pretty interchangeable. Can’t say I know why the biscuits are called digestives as they’re just a sweet biscuit (cookie) buuuuuut I guess someone thought it was a good idea at the time? Can you imagine the pressure of naming something like that? I mean, if you’re naming some sort of consumer product, a silly name might put some people off. Imagine buying a cookie that was called a Yuk-Yuk or something, not sure I would want to try it!
Sorry, bit of a tangent there! To be honest, I’ve had this post in drafts for quite a while, I just keep finding excuses not to finish it. Not even good excuses either, like in the last 1-2 months I’ve gotten through nearly 7 seasons of How I Met Your Mother! I mean it’s a good series and it totally sucks you into watching, but mmm… probably should fill my spare time with something other than TV!
I guess I’ve also been feeling a bit inauthentic sometimes here, not with the recipes as I truly do enjoy making everything I post and I do really enjoy eating all the recipes I post. It’s more that I think sometimes I try to focus on being upbeat and positive and not really writing enough of my personality into the blog which I think has been what’s been stopping me from posting more. I mean, the thing is, if you only want the recipe you can either just scroll straight down to it or use something like BBC Good Food, but I know that I usually go to blogs not only for the recipe but also because I genuinely like reading about other people’s lives and feeling like I’m connecting with them.
So, my promise to you is to be completely myself on here. I am generally a positive person, but I want you guys to get to know the real me, not just the blog me. 🙂 And with that I really want to hear from you guys more! Feel free to comment, ask questions, email me or any possible way of contact you feel like. I love Snapchat, so feel free to follow me (chloekincaid) and just let me know if you want me to follow you back so I can also see your snaps and I will.
So with that, I will leave you with these delicious s’mores bars. I can promise, if you even just like chocolate a little bit you will love these! Just make sure you cut them up small, they are super decadent! Happy baking everyone!
- 250g (9oz) digestive biscuits/graham crackers
- 2 Tbspn brown sugar
- 60g (4 Tbspn) butter, melted
- 1 cup (heavy) cream
- ½ cup (whole) milk
- 240g (8oz) bittersweet chocolate, chopped (anything from 50-70% cocoa will work)
- 1 Tbspn white sugar
- ½ tspn salt
- 2 eggs, room temperature
- 200g (7oz) regular or mini marshmallows
- Preheat the oven to 160°C (325°F) and grease a square 26cm (10in) tin, or similar. Line with non-stick foil, making sure to leave an overhang.
- If you have a food processor: Place the digestives/graham crackers in the bowl of a food processor along with the brown sugar and pulse until you have a mixture that resembles breadcrumbs. Then add the melted butter and pulse until it's completely mixed through.
- If you don't have a food processor: Either leave the digestives/graham crackers in their packet, or transfer to a ziploc bag. Using a rolling pin, put the packet or bag on a flat stable surface and pound with the rolling pin until you have fine crumbs. If you still have large pieces of biscuit/cracker remaining, roll the rolling pin over the top of them and they will crumble.
- Put the crumbs in a bowl and add the brown sugar and melted butter, using a fork mix everything together until combined.
- Press the biscuit/cracker mixture into the base of the prepared tin until it's evenly distributed and fairly smooth.
- Bake the crust for 10-15 minutes or until golden. Whilst the crust is baking, place the chocolate, sugar and salt in a bowl.
- Heat the cream in a small saucepan over a medium-high heat until it's just below boiling and you can just see bubbles appearing. Remove from the heat straight away and pour over the chocolate, sugar and salt mixture.
- Leave to melt for 2 minutes before whisking, moving from the middle of the bowl outwards until the mixture is emulsified.
- Whisk in the eggs, one at a time, making sure to whisk them in quickly so you don't get scrambled eggs.
- Pour the chocolate mixture over the top of the crust and bake for a further 30-35 minutes or until the filling is just set in the centre.
- Remove from the oven and arrange the marshmallows over the top straight away. I arrange them in straight lines, making sure they are touching and pack as many as I can in there.
- Set the oven to grill (broiler) and preheat to 250°C (480°F). Once heated, place the bars back in the oven and char until golden brown, or however you like. I like mine a little darker, but just make sure you keep your eye on them as it only takes a few minutes. There's around 1 minute between delicious s'mores bars and burnt sugar!
- Let cool until warm or room temperature and then place in the fridge for at least half an hour before cutting.
- Cut the bars into small slices, the easiest way is to use a very sharp knife and run it under hot water before cutting, as well as cleaning it using hot water every few slices. If you don't, you'll end up with a bit of a sticky mess!
- These delicious s'mores bars will keep for up to 5 days in an airtight container and stored in the fridge.