Do I have a treat for you today! A recipe from an old friend and amazing Pastry Chef, Kassie. Enjoy!
I always make researching new bakeries and local food spots a priority when I travel and that was no exception when I went to Seattle for my brother’s wedding. As always, I’m inspired in the beautiful Pacific Northwest and not just by the food.
Have you ever arrived at a bakery and thought, “I’m going to recreate that when I get home?” Well, for me it happens quite often and that was the case for this delicious three layer, melt-in-your-mouth s’mores bar that caught my eye at an organic, earthy bakery in Seattle.
Enjoy this decadent dessert with a cup of creamy hot cocoa (extra hot with a hint of cinnamon is how I prefer) on a chilly day and you won’t be disappointed.
S’mores Mallow Bars
- 3 cups ground graham crackers
- 6 ounces butter, melted
- 1/4 cup brown sugar
- 1/2 teaspoon smoked salt
- 4 ounces butter
- 5 ounces unsweetened chocolate
- 2 ounces bittersweet chocolate
- 1 1/4 cups raw cane sugar
- 2 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon smoked salt
- 2 eggs, room temperature
- 1/2 cups all purpose flour
- 3 egg whites
- 3/4 cup raw cane sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cream of tartar
Preheat oven to 350-degree Fahrenheit. Line a 9×9 baking pan with foil and spray with food release.
Combine all crust ingredients and press down firmly in prepared pan and bake for 12 minutes. Cool. Prepare brownie filling by melting butter and chocolates on a double boiler then temper with the sugar, eggs, salt and vanilla extract. Lastly, fold in flour then bake for 25-30 minutes until the edges are set but the center still has some jiggle.
Once cool, prepare meringue by placing eggs and sugar in a mixer bowl, place mixer bowl on pot of boiling water and whisk until the sugar is dissolved about 160-degrees Fahrenheit (can rub between your fingers to make sure you don’t feel any grainy sugar). Place in stand mixer; add cream of tarter and vanilla, then using the whisk attachment beat until cool and stiff.
Decoratively pipe or mound the meringue directly on top of the cooled bars. Broil for approximately 1 minute, until meringue is lightly browned. Cut into bars and serve immediately.
Inspiration for this recipe from foodandwine.com
Kassie Jensen of Bloomington, IN has been head Pastry Chef at Feast Bakery Café for 6 years but is in the beginning stages of opening her own business, soon to be “Two Sticks Bakery.” She can be contacted at [email protected]