I made that!

I’m not saying it wasn’t fun, I’m just saying if you ever hear me talk about making 400 reinvented classic candy bars I want you to hit me. Today I post the last and most certainly not least in my candy bar collection – The S’mores bar. I know technically it’s not a candy bar, but well, who cares? It is now!

First I made a graham cracker crust.

Then I whipped egg yolks and powdered sugar until fluffy.

Then I melted butter and mixed in cocoa powder and chocolate.

I whisked in the egg mixture and then folded in some whipped cream.

I spread the mousse onto my crust and popped the tray into the freezer to firm up.

I sliced them into bite-sized squares and put them back in the fridge. While they were chilling I made a meringue and piped it on top. I used a torch to burn the meringue. So cute!

Even cuter…

RECIPE:

Crust:

3 cups graham cracker crumbs

5 oz butter

1 tbsp sugar

Chocolate Mousse:

8 egg yolks

1 1/2 cups powdered sugar

1 tsp vanilla extract

8 oz butter

1/8 tsp salt

2 tbsp cocoa powder

12 oz bittersweet chocolate

1 1/2 cups heavy cream

Meringue:

6 oz egg whites

12 oz sugar

1 tsp vanilla extract

– Preheat the oven to 350 degrees.

– To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined. Press into the bottom of a 9×13-inch metal baking pan. Bake the crust until it starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely.

– To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter. Beat in the vanilla and salt.

– Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.

– Fold the softly beaten heavy cream into the chocolate mixture just until combined. Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula. Cover the pan with plastic wrap and freeze for 3 hours.

– When ready to serve, make the meringue: Combine whites and sugar in a KitchenAid bowl. Place over a pan of simmering water and whisk continuously, until the whites register 155 on a thermometer. Transfer to mixer and beat until cooled. It should be thick and shiny. Beat in the vanilla.

– Carefully slice the s’mores into squares using a hot knife. Top each with the meringue in a large dollop. Use a torch to carefully burnish the meringue until topped with golden brown.  Serve immediately.