 Breadcrumbs

  



   ![S’more Cookie Bars](https://media.sheerluxe.com/GQgHMuSpvCcmxXUai5SRgQmOKYg=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2020%2F12%2Fsmores.jpg?itok=BFdpBh5e)

  

 

 



 

 

[Sweet Treats](/life/food/recipes/sweet-treats)

 /  04 December 2020  

#  S’more Cookie Bars  


This bake puts a twist on the classic fireside S’more. Perfect for an indulgent weekend treat, they combine soft marshmallow with crunchy digestive biscuits and a layer of chocolate to create the ultimate traybake.  


[ Save To My Favourites ](/user/login?destination=/markdownify/node/24733)

 

 



 

 

 

 

Serves

 Makes 12 

 



Difficulty

 Easy 

 



Total Time

 3 Hours 

 



 

 

Ingredients

 For the biscuit base:  


   170g of unsalted butter, diced and chilled, plus extra for greasing  

   100g of digestives or graham crackers  

   185g of plain wholemeal flour  

   75g of caster sugar  

 



  

 For the filing and topping:  


   300g of dark chocolate (60% cocoa solids), roughly chopped  

   300ml of double cream  

   1 tsp of vanilla extract  

   A pinch of fine sea salt  

   200g of mini marshmallows  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin, then line with a piece of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.



 Step 2 

For the base, add the digestives or graham crackers to a food processor and pulse a few times to break into crumbs with some little chunks remaining (we don’t want a super fine powder), then tip into a bowl and set aside. Add the flour and sugar to the food processor and pulse to combine. Add the butter and pulse until the mixture just starts to clump together, then add the biscuit crumbs and pulse a couple of times to mix. Scrape the mixture into the prepared tin and use a glass to press it into a flat, even layer. Refrigerate for 20 minutes.



 Step 3 

Bake the base for about 30 minutes, or until golden brown. Set aside to cool completely in the tin.



 Step 4 

For the filling, place the chocolate into a heatproof bowl. Place the cream, vanilla and salt into a saucepan and bring to a simmer over a medium heat. Pour the hot cream over the chocolate and set aside for a couple of minutes, then stir to form a smooth, glossy ganache. Pour over the cooled base, spreading evenly.



 Step 5 

Refrigerate for at least an hour, or until the ganache is firm.



 Step 6 

Scatter over the mini marshmallows in an even layer, trying to ensure the ganache is fully covered. Preheat the grill to high. Place the baking tin under the grill and cook until the marshmallows are as dark as you like, but don’t walk away as the marshmallows will toast quickly.



 Step 7 

Set the bars aside at room temperature for 30 minutes to allow the marshmallows to cool. Once cooled, lift the bars out of the tin and place onto a chopping board (using the parchment paper to help). These can be a little messy to cut, so if you want neat slices, between each cut, dip the knife in hot water and wipe dry. Store in a sealed container for 4 days.



 



 

 

 

 

 

 

 

[One Tin Bakes](https://amzn.to/3lz6Z0N) by Edd Kimber is published by Kyle Books, £17.99

 

 

 

 

  

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