So… Yeah… These S’mores Bars. They’re amazing.
I think I’m just going to show you a lot of pictures so you can kind of understand how unreal these things are.
It’s totally not going to convey the full deliciousness.
You had to be there.
The fluff topping has been officially renamed “liquid crack” (I cannot take credit for this… wish I could).
The chocolate middle layer is like a smoother fudge that’s made with only 2 ingredients. It’s so rich and silky. It’s perfection and I just want to swim in it.
The bottom crust is a hearty, classic graham crust that is crumbly like a graham should be but still solid enough to hold the whole thing together at the same time. Kind of like magic.
Crack on the top, magic on the bottom, perfection in the middle. I die.
Prep time: 20 minutes | Bake time: 15 minutes | Total time (including chilling): 2 hours
- 2 cups graham crackers, ground to crumbs
- ½ cup butter (1 stick), melted
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- pinch of salt
- 1 can full fat coconut milk, chilled in fridge overnight
- 1 (340g) bag chocolate chips
- 2 tablespoons maple syrup
- 2 tsp vanilla
- 2 egg whites
- ¼ tsp cream of tartar
- ½ cup light corn syrup
- ¼ cup water
- ¾ cup granulated sugar
- 2 tsp vanilla
For the crust, preheat oven to 400º F. Line a 8×8 or 9×9 baking dish with aluminum foil or parchment paper. In a medium bowl, mix together all the crust ingredients until homogenous. Pour the crust in to the bottom of the pan and press down until even. Bake for 15 minutes, until somewhat firm. Remove and set aside.
For the filling, open the can of coconut milk and remove the cream from the watery portion of the milk. Chilling in the fridge will have caused the milk to separate and form two layers; the top will be the milk/creamy part, the water will be on the bottom… you want to use as much as the creamy part and none of the watery part! Place the cream in to a saucepan over medium-low heat with the chocolate chips and melt together, stirring almost constantly. Once the mixture has just barely melted, remove from heat to avoid burning. Add the maple syrup and vanilla and combine. Pour the mixture over the graham crust and spread evenly. Stick in the fridge for at least 2 hours until the chocolate is firm (if you have no patience like me, the freezer is totally an option here, too).
Once the filling is chilled, make the fluff topping. Preheat your oven to broil. Add corn syrup, water and sugar to a saucepan and bring to temperature, about 240 ºF, stirring constantly (a candy thermometer comes in very handy here). In the meantime, in a stand mixer with whisk attachment, whip 2 egg whites and cream of tartar on high until soft peaks for. When you have soft peaks and the sugar syrup mixture is up to temperature, remove the sugar mixture from the burner and slowly pour it in to the egg whites (I pour the sugar syrup down the side of the bowl of the stand mixture). Whisk on high for another 2 minutes until stiff peaks have formed. The fluff topping (liquid crack) should look like this:
Pour as much or as little of the fluff on to the bars as you’d like (in my opinion, go big or go home). Even distribute and make a nice little swirly pattern in the top if you’d like to create some texture. Stick the entire pan in the oven for about 60 seconds until the top just barely begins to brown (do not take your eyes off of this, this will happen quickly and we dont want burnt fluff on our hands!). Remove the bars from the pan (so easy if you’ve used foil or parchment paper), cut up and prepare to become a heavy S’mores Bars addict.