Friday, June 10, 2011

S'mores Bar

Smores Bar recipe from cherryteacakes.com

Be proud of me Type-As of the world. Living true to my word, and trying very hard to follow up on the advice of my many new sloth sponsors, today I am slothful. Instead of going to work, I went to meet a friend for donuts. Instead of worrying about racing to the metro and being on time, I was unrepentant about being half an hour late for donuts....and about five hours late for work (he he he). Instead of eating a healthy balanced breakfast, I ate three donuts, laughed, and lounged in the rather disturbing underground network of Crystal City, Virginia. It is a whole other world down there.

Yes, I showed up to work at 1 pm. I am blogging at work. I have eaten nothing today but donuts and diet soda...from a can (that actually could be improved upon). I think I might go get lunch before actually doing any work, and then I might watch Netflix movies while eating. I'm liking my sloth. I just need to weed out the gluttony that seems to be creeping in.

On a side note, where on the relaxation scale does it fall if I ignore the meditation bullet point on my to do list? I'm torn about that. I feel happy I ignored the bullet point....but ignoring meditation seems counterproductive. I feel like it's a Catch 22 on the Sloth Scale.

Everyone was so rave about the graham crackers from Wednesday that I thought it might be nice to one up myself, but two days later and not in a hurry. It's only fitting, I'm building on my graham cracker sloth plan. Feel free to pause a moment and consider the symbolism of a graham cracker base, fluffy marshmallow layer, covered in a smooth chocolate glaze....or don't because seriously: It's a s'more. Somehow it might relate to life, but I'm betting not. Let me know if you come up with it. Being slothful, I'm going to be too lazy today to think it through. :)

Enjoy!

S'mores Bars

S'more Bar Base
Adapted from Smitten Kitchen

2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground Vietnamese cinnamon
7 tablespoons unsalted butter, frozen
1/3 cup honey
5 tablespoons whole milk
2 tablespoons vanilla extract

Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and mix on low until it resembles course meal.

In a small bowl, whisk together the liquids. Add to the flour mixture and mix on low until the dough barely comes together. Pour the dough out onto plastic wrap and form it into a one inch thick rectangle.

Press the dough into the bottom of a 9x13 baking sheet (that is either oiled or lined with parchment paper.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Bake for 20-25 minutes, until lightly browned and semi firm to the touch. Cooking times will vary greatly depending on thickness, ovens, and pans used.
Now that that's well taken care of, make the marshmallow layer

S'more Bar Marshmallow Layer
Adapted from Alton Brown

1 1/2 packages unflavored gelatin
1/2 cup ice cold water, divided
6 ounces granulated sugar, approximately 3/4 cups
1/2 cup light corn syrup
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
Flavorings or food colors, as desired

Fit your stand mixer with its whisk attachment. Pour the gelatin and 1/4 cup of the ice water into its bowl. Allow to sit as you continue to make the marshmallow syrup.

In a small saucepan combine: 1/4 cup water, granulated sugar, corn syrup and salt. Cover and cook on medium or medium high heat for about 3 minutes. No need to stir.

Take the lid of the syrup, and attach your candy thermometer to the side of the pan. Continue to boil for about 7 minutes until the syrup reaches 240 degrees and remove from heat immediately.

Put your stand mixer on low speed churning the gelatin mixture for a few turns and then, while running, SLOWLY pour the syrup down the side of the bowl. When all the syrup is incorporated, increase to a high speed. I cover the stand mixer with a tea towel for the first few minutes to prevent hot syrup from flying around my kitchen. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 -13 minutes. Add the vanilla, and other flavors or colors, if using, during the last minute of whipping.

Pour the marshmallow cream onto the graham cracker base.

If you have a sugar shaker, I recommend shaking on a little powdered sugar to coat slightly. Then take a few tablespoons of the powdered mixtures and brush on over top of the marshmallows. Allow to sit for an hour or so.
Now to add a chocolate glaze. 

S'more Bar Chocolate Glaze 
Adapted from Satiny Chocolate Glaze

3/4 cup semisweet chocoalte chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a bowl combine chocolate chips, butter and corn syrup. Microwave in 30 second increments, stirring between each time until smooth. Do not overcook. 

Pour over marshmallow layer. Using a spatula spread the chocolate into a thin layer. Make additional chocolate glaze as needed.

Allow to set for a few hours. Cut up and enjoy! 

35 comments:

  1. Love these!! We made graham crackers this week too and love them. With the kids loving smores, I'm guessing these would be a good first day of summer treat!!

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  2. These look amazing!! I've been looking for a s'more recipe to take to a Barbecue we are going to tomorrow. I think this one is it! Thanks for posting!!

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  3. You are hilarious! These look amazing!

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  4. I'm incredibly proud of you! Well... As proud as one sloth can be of another, anyway. =)

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  5. These look great! I love anything s'mores. I can't wait to try them!!

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  6. It's the season for S'mores and these look quite decadent! It's good to be slothful every once in a while! : )

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  7. These look amazing! Love the delicious layers, smores are one of my most favorite treats.

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  8. Oh my heaven those look good! And I love homemade marshmallows and chocolate anything...

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  9. So lovely and I bet really tasty. I have never ventured to make marshmallows and I really would like to one day. We don't have corn syrup here in the UK. Is there anything I can use instead?

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  10. These look great! I had to smile to myself as I looked at what you had done with these because I had been brainstorming myself about doing a S'mores bar with a graham cracker base, homemade marshmallow filling and some sort of chocolate-y topping!! Now, I can just make these and take the guesswork out of it all!! : )

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  11. I used to live on top of the crazy underground mall, I can't believe that a puppet shop can survive for so long somewhere like that!

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  12. Wow... these really look amazing! I love homemade graham crackers. I could probably eat a whole pan of these :) (Would that qualify me to join your sloth club? haha.)

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  13. Yes please! What a great photo! Makes me think of summertime by the campfire. As a former south Arlington resident, your mention of Crystal City and its bizarre underground city made me smile.

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  14. I am drooling right now...I love s'mores, and this bar looks completely wonderful!! YUM!

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  15. That chocolate layer is calling my name!! These look delicious.

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  16. Whoah Baby! This post just stopped my in my tracks...

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  17. Amagad! That looks amazing! Ok, I really need to get on the ball and work on getting a stand mixer! I've been dying to make marshmellow and swiss merengue frosting... and i just cant do it with a whisk or hand mixer. grr.. Looks great, keep it up!

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  18. Wow...your picture is stunning....and makes these bars a "must-make"! I love that camping season is upon us, and now I can snack on these through out the week!

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  19. Those look so good! Who doesn't love smores? And that chocolate glaze on top looks decadent. I've been wanting to make just plain graham cracker type bars but these look so much better :D

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  20. Um, yum?!?! Yes!!! These are glorious! I tried making homemade marshmallows the other day and deemed them easy to make but hard to cut. I'd love to know how it went cutting these without it turning into a disastrous gooey mess. :) shoot me an email with any tips you have :) paula (at) dishingtheidvine.com :)

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  21. I'm an idiot and mistyped my email... it's paula (at) dishingthedivine.com ... sorry about that :)

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  22. I can't wait to try making these! I'm a huge fan of s'mores :)

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  23. Oh my goodness! These look incredible...and perfect for summer! I love s'mores, must make these stat.

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  24. these look so delicious. i love the flavor of s'mores!!

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  25. These look so decadent and delicious; I am a total sucker for smores anything.

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  26. Oh. My. Word. Those look INSANELY good. And for the record, donuts and Diet Coke is right up there with fine dining for me. :)

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  27. Um Yes please! These look and sound fantastic. I've rented a log cabin on a lake at the end of the week. These sound like the perfect snack to make for my son then! Thanks for sharing :)

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  28. Well, I wasn't the only sloth on that last post, but I think sloths are generally outnumbered by type A's in the food blog world. At least the part of the food blog world that make their own food, maybe the restauranteur and wine/beer critiquers (isn't critiquer a word...I can't get spell check to correct it) are slothers too but I don't know, I don't follow any ( I don't drink and sadly don't go out to eat much either)

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  29. These are dangerous. Just sayin'. I could easily get addicted. And that's not good. But really, it is. Delicious.

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  30. They're amazing! I would die for one right now, looks really good.

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  31. So, I made these and I *LOVE* the graham cracker base! Mine ended up more like a spice cake, than the crunchy layer I was expecting, but I love it! My only problem was that there wasn't enough marshmallow (I'll double it next time) and when I went to cut it, the marshmallow would just stretch with the knife. Is there anything I can do to fix that?

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