Soft Chewy Smores Crumble Bars

Ingredients

For the Crumble Base & Topping:
• 1 cup unsalted butter, room temperature
• 2 ¾ 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)

Instructions

Make the Crumble Base & Topping:
1. Preheat 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 bowl and set aside.
3. Beat butter and sugar together in the bowl of a stand 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 combined.
5. Reduce the mixer to low and add the dry mixture in several additions, scraping down the sides of the bowl as necessary.
6. Scoop 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:
8. 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. Let cool slightly.
Assemble your bars:
9. Spread 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. I coated my small spatula in butter before attempting to spread the fluff. Worked like a charm!
10. Rinse off your spatula and pour the thickened ganache over top of the fluff. Spread evenly with your offset spatula.
11. 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.
12. Bake in preheated oven for 20-30 minutes or until the crumble topping and marshmallows have begun to brown.
13. Allow bars to cool completely before cutting and serving. If you don’t, it will be a hot mess!

https://cheflindseyfarr.com/2014/07/soft-chewy-smores-crumble-bars/

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