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I've never eat s'mores. They're just way too sweet. I much prefer to stick a marshmallow on a twig and set it aflame until it's crispy and black. But when I had the notion to create an indoor version, I knew for certain that I'd be able to create a s'more with a flavor profile that was more to my liking.
Just like the original, these indoor s'mores are super easy. First, I pressed a graham cracker crust into a baking pan. I filled the crust with a layer of bittersweet ganache, then chilled it to set the ganache. After, I scattered a generous layer of mini-marshmallows over the top and then pulled out my favorite kitchen tool—my handheld blow torch. In a few seconds I blasted the marshmallows into a melty-gooey topping with a modest amount of char. The result? Buttery graham crackers and melty marshmallows balanced by deep dark chocolate. Who needs a campfire anyway?
My tip with these bars: cut them into squares before topping with the marshmallows. I learned the hard way—once melted, they're impossible to cut nicely!
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.