S’mores Bites

What I used:

  • 12 graham cracker sheets
  • 8 tbsp unsalted butter
  • 1/2 cup sugar
  • 3 envelopes gelatin
  • 1/2 cup cold water
  • 1 1/2 cups sugar
  • 3/4 cup light corn syrup
  • 1/3 cup honey
  • 1/2 cup water
  • 1 Tbsp vanilla extract
  • 24oz semi-sweet chocolate

Mise en place

  • Oil 9×13 or 10×14 pan and line with plastic wrap.  Oil plastic wrap.
  • Melt butter
  • Crush graham cracker sheets

(1)  Combine crushed graham crackers, melted butter, and sugar in a bowl.

smores_graham_crust

(2)  Firmly press mixture into pan.  Set aside.

smores_graham_crust_pressed

(3)  Stir gelatin into cold water.  Set aside.

smores_gelatin

(4)  Combine sugar, corn syrup, honey, and water in saucepan.  Stirring constantly, cook to 250°.

smores_boil_sugar

(5)  Pour syrup into stand mixer with whip attachment.  Allow to cool to 210° (roughly 15 minutes).

smores_mixture_cool

While cooling syrup, melt gelatin over boiling water.

(6)  Add melted gelatin and whip on high speed until light (roughly 6 minutes).  Whip in vanilla extract.

smores_mixture_light

(7)  Using a rubber spatula, pour marshmallow mixture on top of graham cracker.  Spread evenly.  Allow to cool completely (several hours).

smores_add_marshmallow

(8)  Lay down plastic wrap and oil thoroughly.  Invert slab onto plastic wrap and spread a layer of melted chocolate on top of graham cracker crust (reserving some for drizzling).  Cool to harden.

s'mores_spread_chocolate

(9)  Invert slab and cut into small squares.  Drizzle with remaining melted chocolate.

s'mores_drizzle


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