Step 1
Preheat oven to 375°F (191°C). Line a 9 x 13 inch pan with foil making sure that there is a 1-inch overhang on the longer sides for easy unmoulding. Lightly grease the foil.
Step 2
Spread graham crackers into the bottom of the pan in a single layer. Break some of the squares in half to fit around the edges.
Step 3
In a medium heavy-bottomed saucepan, melt butter over medium heat. Remove from heat. Add and stir in the Redpath® Dark Brown Sugar, heavy cream, and salt. Stir until mixture is thoroughly combined. Place saucepan back onto medium heat. Stir and bring mixture to a boil. Boil for 3 minutes without stirring. Pour mixture as evenly as possible over the graham crackers; do not worry if crackers are not completely covered.
Step 4
Place baking pan into the preheated oven; about 8 minutes. The brown sugar mixture should be bubbling and spread over the tops of the graham crackers.
Step 5
Take out of the oven and immediately sprinkle the tops of the graham crackers with the chopped chocolate. Wait about a minute before using an offset spatula or a heatproof spatula to evenly spread the melting chocolate over the crackers (see Chef’s Tips).
Step 6
Set oven to broil. Wearing oven mitts, move the oven rack to the top third of the oven.
Step 7
Evenly sprinkle the mini marshmallows over the melted chocolate, covering it completely.
Step 8
Place pan back into the oven to toast marshmallows; approximately 1 to 3 minutes. Watch carefully to ensure marshmallows do not burn. Rotate pan as necessary. Remove from oven.
Step 9
Let cool in pan; transfer to refrigerator to chill until chocolate is set; about 30 minutes. Remove using the foil overhangs and lay the slab onto a cutting board. Using a chef’s knife, cut into 3 x 5 inch or 3 x 6 inch pieces.
*Ensure that the heavy cream and sugars are homogenous before placing saucepan back onto the heat to reduce the risk of splitting.
*For a more traditional s’mores bar, replace some or all of the semisweet chocolate with milk chocolate. If a less sweet s’mores bar is desired, replace semisweet chocolate with bittersweet chocolate.
*If chocolate is not spreading evenly or did not melt completely, let the chocolate sit a bit longer before spreading as the residual heat will further melt the chocolate.
*If mini marshmallows are not available, large marshmallows can be substituted, but they will need to be sliced in half or into thirds.
*A kitchen torch can also be used to toast the marshmallows instead of using the broiler function of the oven.
*If desired, place the sliced bars back into the hot oven to reheat the chocolate and marshmallows for a traditional s’mores experience with a gooey interior.
*Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that by doing so, the resulting bars will have less of a caramel undertone when using the Golden Yellow Sugar and have more earthy notes when using the Demerara Style Sugar.
