Smores are one of those delicious sounding American things that we non-Americans read about in books and see in movies and always wonder about. While I grew up toasting marshmallows over a fire (or candles when we were desperate and my mother wasn’t willing to build a fire – something she was generally alarmingly willing to do), we never added chocolate and put them between biscuits. Way to extravagant. Of course now I live in a first floor flat with no balcony so even if I wanted to make a fire it would probably end in the termination of my lease. So when I found this recipe for baked smores I decided to give it a go and boy were they delicious (although very sweet and rich) and well worth the work.
Adapted from The Apron Gal
110g butter at room temperature
1/4 cup dark brown sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vamilla
1 1/2 cups flour
A pinch of salt
6 crushed digestive biscuits (or if you have access to Graham Crackers, use those)
1 teaspoon baking powder
1 jar of marshmallow fluff (they sell this in my local Sainsburys in the jam aisle but you could also use 1 1/2 cups of mini marshmallows)
2 200g bars milk chocolate
Preheat your oven to 180 C and line a 20cm x 20cm baking tin with grease proof paper or baking parchment.
In a large bowl beat together the butter and sugars with an electric mixer until light and fluffy. Beat in the egg and vanilla. Don’t worry if it looks a little curdled.
In a smaller bowl mix together the flour, salt, baking powder and biscuit crumbs. Add the flour mixture to the butter mixture a little at a time and beat until it comes together in a soft dough.
Divide the dough into two. Press half the dough into the bottom of the tin in a even layer. Spread the marshmallow over the top in another even layer. It helps if you use a knife that’s been dipped in warm water. Lay over the bars of chocolate, breaking them up if you need to to fill the tin.
Now comes the hard part. Lay a large piece of grease proof paper on a flat surface. Dust with a little bit of flour. Put the second half of the dough on top of the floured grease proof paper and press down a little. Sprinkle over a little more flour. Then spread another piece of grease proof paper over the top. Now roll out between the pieces of paper to form a thin layer that will fit on top of your baking tin. Once you have rolled the dough out, carefully peel back the top layer of the grease proof paper. Then flip the dough over your chocolate layer and peel off the remaining grease proof paper. Patch the edges if necessary to make sure all the marshmallow is covered. (I wasn’t so good as this bit but it still all worked in the end).
Bake for 30 – 35 minutes until golden brown on the top. Remove from the oven and cool for 30 minutes and then cut, into squares and eat when still a little melty (although they’re also good once they’ve set a bit more).
Makes 16 squares