S’mores desserts have been popular for several years now, and I don’t think that trend is going to die down anytime soon. For one, YUM. And for two, you can turn just about any dessert into a s’mores variation. I’ve done homemade s’mores, s’mores brownies, s’mores blondies, s’mores cakes, s’mores macarons. The truth is, I love to torch the marshmallow. ?
These start off with a delicious peanut butter bar that is somewhere between a blondie and a cake. Then, it gets topped with chocolate ganache and homemade fluffy marshmallow frosting.
Make the peanut butter bars the day before. Cool completely, wrap tightly with plastic wrap and refrigerate. This makes them easier to release from the pan and cut.
The next day, run a sharp, hot knife around the edges of the pan. Then turn it over onto a cutting board and pop them out. Remove the parchment paper. Then, lay another cutting board (or any flat surface you can cut on) on the top and flip over.
Use a mini offset spatula to spread the cooled ganache over the top.
Now, you can either cut them into 12 pieces and do the marshmallow frosting on each one. Or, you can put the marshmallow frosting over the top and then cut. Personally, I find it easier to cut them before the marshmallow frosting has been added.
Use a sharp, hot knife to cut the bars. I run my knife under very hot water, then dry it carefully with a clean cloth and immediately cut. I do that for each cut. It may seem time consuming, but it ensures perfectly clean-cut bars. ?
Use a piping bag to pipe the marshmallow frosting on top. Then use the back of a spoon to spread the frosting around and pull up to give it some texture.
Use a small kitchen torch to torch the top of the marshmallow fluff. You can find them at most kitchen specialty stores these days.
Peanut Butter S’mores BarsCourse: BakingDifficulty: Easy
Butter, melted 200g
(1/2 cup + 2 Tbsp)
Brown Sugar 300g
(1 1/2 cups)
Peanut Butter 150g
All Purpose Flour 225g
(1 1/2 cups)
Salt 1/4 tsp
- Preheat oven to 350°. Spray or butter a 9×13 baking dish and line with parchment paper.
- In the bowl of a stand mixer beat brown sugar and melted butter until the butter begins to cool down. This will take about 3-4 minutes.
- Add the eggs, one at a time and mix well after each addition.
- Add the peanut butter and beat for 2 minutes.
- Add flour and salt and mix just until combined.
- Pour into prepared pan and bake for 22-25 minutes or until the edges start to brown and a toothpick inserted in the middle comes out clean.
- Cool completely.
- Add ganache (recipe below) and fluffy marshmallow frosting.
- You can also use a hand mixer or just mix by hand. If mixing by hand, beat the eggs first before adding to the butter/sugar mixture.
- These have a slightly cakey texture. For more of a blondie texture, use only 2 eggs.
- In a small saucepan, heat 300g (about 1 1/3 cup) heavy cream over medium-low heat until it just comes to a simmer.
- In a small bowl, add 400g (about 2 cups) of chocolate chips. You can use milk, semi-sweet or dark; whatever your preference is.
- When the cream has started to simmer, remove from the heat and pour over the chocolate chips so that all the chips are covered. Let is set for one minute. Now, gently whisk until all of the chips are melted and the mixture is smooth. Set aside to cool for 10 minutes.
- Spread evenly over the top of the peanut butter bars. They can either be cut immediately, or refrigerated for at least 30 minutes to let the ganache set.
Follow the recipe for our Fluffy Marshmallow Frosting. Spread or pipe over the ganache. Then use a small kitchen torch to toast the frosting.