S’mores Dream Bars

In the kitchen, you can achieve what’s hard at a campfire: getting the chocolate in s’mores evenly melty and the marshmallows perfectly browned. I start with a simple from-scratch graham crust and cover it with an almond-chocolate ganache to get a hint of Rocky Road in the mix. An easy meringue top captures marshmallows’ fluff without their tooth-aching sweetness.

TIPS:

•  If you can’t find graham flour, you can substitute traditional, stone-ground, or coarse whole wheat flour.

•  If you prefer your s’mores extra chocolatey, you can double the chocolate and almond butter amounts.

makes 36

1. Position a rack in the center of the oven and preheat to 350°F. Coat a 9-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.

2. Combine both flours, the brown sugar, baking powder, and salt in a food processor and pulse until the brown sugar is no longer clumpy. Add the butter and pulse until fine crumbs form. Add the egg yolks and pulse until coarse crumbs form, scraping the bowl occasionally.

3. Scatter the crumbs evenly over the bottom of the prepared pan. Press firmly into an even layer. To get a completely flat bottom, press in the mixture with the bottom of a dry measuring cup.

4. Bake until the crust is golden brown and dry to the touch, about 20 minutes. Cool in the pan on a wire rack. Position a rack 6 inches from the broiler heat source and turn the oven setting to broil (or turn on the broiler).

5. Melt the chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. (Don’t let the bottom of the bowl touch the water.) Remove from the heat, wipe the bottom of the bowl dry, and pour the mixture over the baked crust. Spread in an even layer with an offset spatula. Freeze until the chocolate layer is firm, 10 to 15 minutes.

6. Meanwhile, beat the egg whites with 1 tablespoon granulated sugar in a large bowl with an electric mixer on medium-low speed until they hold soft peaks.

7. Combine the honey, ⅓ cup water, and the remaining ⅓ cup (75 g) sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Stop stirring and boil, swirling the pan occasionally, until the mixture registers 236°F on a candy thermometer.

8. Beating on medium speed, carefully add the boiling syrup to the egg whites in a steady stream, pouring it in along the side of the bowl. Raise the speed to medium-high and beat until stiff, glossy peaks form. Spread the meringue on top of the frozen chocolate in an even layer.

9. Broil until the meringue is evenly golden brown, 1 to 2 minutes. Watch carefully—like campfire marshmallows, this goes from perfect to burnt in a second. Cool in the pan on a wire rack for 5 minutes.

10. Lift the bars out of the pan using the sides of the foil or paper. Cut into quarters lengthwise, then ninths crosswise to form 36 rectangles. Serve immediately so you get the hot marshmallow and melty chocolate effect.

Make Ahead

The bars are best the day they’re made but will keep in the refrigerator for up to 3 days.