Bar Cookies

Homemade Mallomar Bars

Come in and sit down for a moment please, we need to talk about something….

I have a confession to make. Are you ready? dun dun dun…...

Here goes…..

I don’t like marshmallows. 

At all. Never have. And probably never will.

Oh the shame I have brought to my family……..

In all seriousness, I don’t know why I don’t care for them, but if I had to venture a guess, it most likely has something to do with the fact that the texture is weird and rubbery to me.

However, I am the proud mother to one marshmallow-loving 13 year old (Hi Alexander!) – so when I came across this post for homemade mallomar bars on Serious Eats, I knew he would love them. Because this is a kid that is crazy for S’more’s, so anytime you combine chocolate, graham crackers and marshmallow, he is all in.

The consensus? He (and his friends) loved them. I tried one, and although my feelings toward marshmallow has not been altered in any way, I will concede that the homemade variety is vastly superior to anything you can purchase in a store. I’ll definitely be making these again for him.

Homemade Mallomar Bars –  stolen adapted from Serious Eats

For the Base:
10 ounces crushed graham cracker crumbs
1 1/2 sticks (6 ounces) unsalted butter, melted

For the Marshmallow Layer:
4 teaspoons gelatin
1/2 cup water, divided
1/2 cup light corn syrup, divided
1 cup plus 2 tablespoons (about 9 ounces) granulated sugar
1 teaspoon pure vanilla extract

For the Chocolate Topping:
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

In large bowl, stir graham crumbs and butter until crumbs are evenly moistened. Press firmly into bottom of 9- by 13-inch pan; set aside. Place 1/4 cup water in small bowl and sprinkle gelatin over top. Let sit at least 5 minutes to soften.

Place 1/4 cup corn syrup in standing mixer bowl. Stir remaining 1/4 cup corn syrup, remaining 1/4 cup water, and sugar in medium saucepan over medium-high heat until dissolved. Continue to cook, without stirring, until mixture registers 240°F on an instant read thermometer. Immediately pour hot syrup into mixer bowl and add softened gelatin and vanilla. Turn mixer to medium speed and beat until combined, about 1 minute. Increase speed to medium high and beat until light and fluffy, about 8 minutes.

Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes.

Place chocolate in medium bowl. In small saucepan, heat cream until simmering and pour over chocolate and whisk until melted and smooth. Pour over marshmallow and chill until chocolate is set, about 15 minutes. Cut 4 rows vertically and 6 horizontally, to create 24 squares.


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