I mentioned a while back in my s'more cookie recipe that I would eventually post this recipe. I am so excited to post this recipe! The very first time that I tried these bars I instantly knew it was love. There is so much about these bad boys that I can't resist! They are sweet and chocolaty and gooey and rich! If you eat them when they are still warm it is like taking a gooey bite out of heaven that might instantly sent you into a sugar coma! I am not exaggerating at all when I say that I love these bars. They could be in the running for my favorite dessert (and I like a lot of desserts). This last time I made them with homemade marshmallow cream and really enjoyed the results. I am very grateful to my mom who gave me this recipe and oh so grateful to the wonderful person (whoever you may be) who gave her this recipe so I could have it as well!
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups crushed graham cracker crumbs (about 1 individual package)
2 tsp baking powder
1/2 tsp salt
3 giant Hershey candy bars (I prefer Symphony Bars myself)
2 cups marshmallow cream (2 small jars or make your own - recipe at bottom)
Cream butter and sugar. Add eggs and vanilla and beat well. In a separate bowl combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and blend until combined. Dough will look like thick cookie dough. Press 1/2 dough in a greased 9X13 pan. Place chocolate bars on dough. Spread with marshmallow cream. It doesn't have to spread clear to the edge because it spreads while baking. Press small pieces of left over dough between palms of hands to flatten. Lay piece by piece on top of marshmallow cream until the top is covered with remaining dough. Bake at 350 degrees for 30 to 35 minutes until light golden brown.
Homemade marshmallow cream
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch cream of tartar
2 tablespoons vanilla extract
In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
Recipe Source: Food Network