Soft Chewy Smores Crumble Bars for the Dessert Plate

Set out unsalted butter room temperature, graham cracker crumbs, and graham flour you can also use whole wheat flour or all-purpose before you start Soft Chewy Smores Crumble Bars for the Dessert Plate. The batch is written for 16 people.

Count on 10 minutes of prep, 45 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Crumble Base & Topping

• 1 cup unsalted butter room temperature
• 2 ¾ cups graham cracker crumbs
• 2 tablespoons graham flour you can also use whole wheat flour or all-purpose
• ¾ cup sugar
• 1 large egg
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt
• ¾ teaspoon pure vanilla extract

For the Remaining Layers

• 4.5 oz milk chocolate high quality, I use Ghirardelli
• 2 tablespoons heavy cream
• 6.5 oz jar of marshmallow fluff
• ½ cup mini marshmallows or more to your taste

How the cooking goes

Make the Crumble Base & Topping

1. Warm the oven to 350° and line an 8” x 8” baking pan with parchment.
2. Whisk together the graham cracker crumbs, graham flour, salt, and baking powder in a medium mixing bowl and keep it to one side.
3. Whip butter and sugar together in the bowl of a electric mixer on medium-high speed until fluffy, about 2 minutes.
4. Reduce the mixer to medium speed and add the egg, mixing to until well combined, about 2 minutes. Add the vanilla and mix until the mix looks even.
5. Reduce the mixer to low then add the dry mixture in several additions, scraping down the sides of the bowl as necessary.
6. Portion 2/3 of the mixture into prepared baking pan. Spread out evenly with an offset spatula. Bake in preheated oven for 15 minutes or until the top is beginning to brown and the sides are set. Cover the remaining mixture and refrigerate until ready to use.
7. Allow to cool while you prepare your ganache.

Prepare Milk Chocolate Ganache

1. Combine chocolate chips and heavy cream in a microwave safe bowl. Microwave on 50% power in 20 second intervals, stirring between each, until the chocolate has melted and is smooth. Allow it to cool slightly.

Assemble your bars

1. Lay the marshmallow fluff on the prebaked bar base using an offset spatula. A warm spoon will help get the fluff out of the jar and onto the bars with minimal mess. You coated the small spatula in butter before attempting to spread the fluff. Worked like a charm!
2. Rinse off your spatula then pour the thickened ganache over top of the fluff. Spread evenly with your offset spatula.
3. Remove crumble topping from the refrigerator and crumble over the top of the ganache in small crumbles. Sprinkle on the desired amount of mini marshmallows over the top.
4. Oven-bake in preheated oven for 20-30 minutes or until the crumble topping and marshmallows have begun to brown.
5. Allow bars to cool until it is no longer warm before cutting and serving. If you don’t, it will be a hot mess!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Cranberry Cinnamon Jam Bars Jarred for the Pantry and No Bake Samoa Peanut Butter Cereal Bars after Supper.