Description
Delicious chocolate marshmallow bars layered with graham crackers.
Ingredients
Scale
- 1 bag (12 ounces) semi-sweet chocolate chips (about 2 cups)
- 3 cups heavy cream (divided)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract, optional)
- 1 container (7 ounces) marshmallow creme
- 1 box (14 ounces) honey graham crackers
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Pour chocolate chips in a large, heat-safe bowl. Scald 1 cup (240g) of the heavy cream (I add it to a glass measuring cup and microwave for 45–90 seconds). Pour the hot heavy cream over the chocolate chips and cover the bowl with a clean lid (so no heat escapes). Let stand 5 minutes, then stir until smooth. If needed, heat the mixture in the microwave in bursts of 10 seconds until the chocolate mixture is completely smooth. Set aside at room temperature.
- Pour remaining 2 cups (480g) heavy cream, powdered sugar, and vanilla in the base of a stand mixer fitted with a whisk attachment. Beat on low for 30 seconds to combine and gradually increase until at full speed. Beat until soft peaks form (about 2–4 minutes). Add all the marshmallow fluff and slowly beat to combine. Increase the speed to medium-high until peaks are firm (about 30 seconds to 1 minute). Set aside.
- Line a 9×9-inch baking pan with parchment paper. Spread a tiny bit of the marshmallow cream on the bottom to hold graham crackers in place. Spread an even layer of graham crackers and 1/4th of the marshmallow cream on top. Smooth with the back of a spoon into an even layer. Add 1/3 of the chocolate ganache and smooth with a table knife. Add another layer of graham crackers, 1/4th of the marshmallow mixture, and 1/3 of the chocolate mixture. Repeat until layered to the top of the pan. Cover tightly and refrigerate for at least 8 hours, preferably 12 hours.
- Optional Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set in a pot with simmering water over medium heat. Whisk constantly until sugar is dissolved and mixture is bright white. Transfer to a stand mixer and beat until stiff peaks form (about 5 minutes). Using a spatula, add dollops of meringue on top of the cake. Use a fork to create small ridges and peaks. If using a kitchen torch, singe the peaks until lightly browned.
- Carefully remove bars from the pan using parchment and cut into squares.
Notes
- Allow ganache to cool completely before adding.
- Use warm water to run the knife for easier cutting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg