- All stirring, moving marshmallows and chocolate chunks give a sticky contrast and a varied texture.
- Mixing rice crispies with the Graham -Müsli lights up the texture of the poles.
You don’t need a campfire to enjoy the best part of S’Mores. These bars provide the satisfactory contrast and the chaos of classic summer pleasure – Kamen, Gooey Marshmallows; Bittersüß geschmolzene Schokolade; And crispy Graham Cracks-in a crispy, tough, square upgrade. They are part of rice crisis, sometimes nostalgic summer more and completely irresistible – no flames required.
From our Birmingham, Alabama, test kitchen. It begins to promote part of the marshmallows until it is easily charred with a kitchen burner and adds smoky depth from the start. Then He Folds in Two Cereals: Graham Cereal Forms the Bulk and Provides The Requisite Graham Cracker Flavor, While Rice Crisis Lights the Texture – Puffed Rice Breaks It Up, Softens The Chew, And Adds Airy Pocks That Make Feel More Dynamic.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Whole Mini Marshmallows are then Stirred in for Gooey Burghout, While Generous Chunks of Dark Chocolate Melt Just Enough to Stay Fudgy and Distinc. For a final flourish, more marshmallows are scattered over the top and torched until deeply caramelized, while a sprinkle of flaky sea Salt balances the sweetness with a salty edge. Das Ergebnis ist eine rauchige, zähe, knackige Backe mit Textur und Nostalgie.
During the test, Craig found that a soldering lamp was necessary to achieve the smoky taste and look that he wanted to cause the Campfire classic. When he tried to toast the marshmallows under a broiler, they went from toasty to burn in mere seconds, melting into the parchment and requiring a precarious scrape of the molten-sweet lava. Ein BloodTorch löste das Problem und lassen Sie es zugeben, wenn Sie ihn mit einer Taschenlampe in Flammen in Flammen setzen. Wenn Sie keinen BLOMTORCH haben, lohnt es sich, in einen zu investieren – a can have for only 40 US dollars and you are great to make .
In short, these bars do everything a classic s’More should do – only without the ashes in her hair or melted chocolate on your jeans. Diese spielerische, snackbare Iteration wird sicher ein Party -Hit sein.
(Keep your screen awake)
Ounce miniature (( G; around
8 tablespoon unsalted butter ((4 Ounce; G)))
2 teaspoon Vanilla extract
1/2 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
7 Ounce Honey Graham Muesli squares G; around 6 Cup)))
Ounce Crispy rice meat (like Rice Krispies) (50 G; around 2 Cup)))
Ounce coarse chopped dark chocolate, 70% cocoa((149 G; around 1 cup)))
(like Maldon)
Place a 9-x9-inch backform with parchment paper and leave a 2-inch overhang on 2 opposite pages; set aside.
In a baking sheet lined with parchment, you distribute 4 cups of marshmallows evenly. Using a BlowTorch, Toast Marshmallows, Keeping Torch 2 Inches Above Marshmallows and Slowly Sweeping Flame Across the Surface Until Lightly Charred On Top (It’s Ok If Sofe Catch on Fire – Just Blow Topic). Set aside. (If you don’t have a soldering lamps, see notes below.)
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Melt butter in a large saucepan over medium heat. Cooking with occasionally stirring until the butter is slightly browned and has a nutty aroma of 4 to 8 minutes. Stir in 4 cups to marshmallows and reserved roasted roasted marshmallows and let it boil for 6 to 8 minutes with constant stirring. Take off the stove and stir in the vanilla and kosher salt. Immediately put butter-marshmallow mixture in a heat-resistant bowl.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Add muesli to the butter-marshmallow mixture in the bowl. Use a flexible rubber spatula until you are well tied together. Fold chocolate and 2 cups into marshmallows.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Transfer the muesli mixture quickly into the prepared baking pan and press a uniform compact layer with a spatula and wet hands. Sprinkle evenly with the remaining 1/2 cup of Marshmallows. Set aside at room temperature, about 2 hours.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Using A BlowTorch, Brown Sprinkled Marshmallows, Keeping Torch 2 Inches Above Marshmallows and Slowly Sweeping Flame Across Them Until Lightly Charred On Top. Sprinkle evenly with scaly sea salt.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Remove the treats with parchment paper as handles from the pan. Transferred to a cutting board. Cut the treats into 16 equal squares with a sharp jagged knife. Surcharge.
Serious Eats / Brittney Cotrell, Food Stylist: Craig Ruff, Requisite -Stylist: Josh Hoggle
Special equipment
9 × 9-inch backform; Rand baking sheet; Kitchen beads; Big pot; flexible spatula; Bread knife
Notes
Make-based and storage
The poles can be stored in an airtight container at room temperature for up to 5 days.