nutella s'mores bars

This dessert has been on my to bake list for a while. So when a friend requested a dessert to bring to the cottage for the long weekend, this is what I picked. And of course, I made a double batch so we could have a taste too!  And it was so good, I just had to give some away, ASAP.

The cookie layer is nice and thick, chewy, and very flavorful. Not as strong as gingerbread, but similar. I guess the honey and the dark brown sugar makes it taste like a graham cracker. I mistakenly cooked it at 375 instead of 350, and almost as soon as it started to bake, it smelled wonderful! I was afraid it would be to hard to cut, but it was perfect!

The chocolate layer is a combination of chocolate, nutella and cream. By itself, it's a pretty heavenly concoction. It's smooth, and just melts in the mouth. My topping was very soft and goopy, definitely more marshmallow fluff than marshmallow. Next time, I'll try making a batch of actual marshmallows to spread on top instead! I'm thinking it might cut the sweetness a bit too.

nutella s'mores bars
recipe from My Baking Addiction

For the cookie layer
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 cups all purpose flour

For the chocolate layer
1/2 cup Nutella
1 cup semisweet chocolate chips
3 tablespoons heavy cream (or half and half)
For the marshmallow fluff layer
2 egg whites

For the marshmallow layer
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
Pinch of sea salt

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and line with parchment paper, creating handles to lift the bars out of the pan once baked.

To prepare the cookie dough, cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt. Add the egg and beat until incorporated into the creamed mixture. Stir in the flour.

Spread it in an even layer in the bottom of the prepared baking pan. Bake for about 30 minutes, until the top is golden, and a toothpick inserted in the center of the pan comes out clean (or with just a few moist crumbs). Let the cookie layer cool completely in the pan on a wire rack.

Once the cookie layer has cooled, prepare the chocolate filling. Combine the Nutella, chocolate chips, and heavy cream in a large microwaveable bowl. Microwave on high at 15 second intervals until the chocolate chips have melted, for about 45 seconds total. Whisk the mixture until it is smooth and shiny. If necessary, add a few extra drops of cream if the mixture seems too thick.

Pour the thick ganache on top of the cooled cookie bars, and spread evenly with a spatula. Let the ganache cool and set up a bit before you lift the cookie bars out of the pan. Transfer the bars to a large cutting board or a serving platter. Be sure to tuck the edges of the parchment paper out of the way before adding the marshmallow.

Make the marshmallow fluff layer. Bring about 2 inches of water to a simmer in the bottom of a large saucepan.

Combine all of the ingredients in a metal mixing bowl that fits in the top of the saucepan without the bottom touching the water. Place the mixing bowl over the simmering water, and beat the mixture with an electric hand mixer for about 8 minutes. The mixture will gradually become fluffy and then will thicken and turn white and slightly glossy.

Remove the mixing bowl from the simmering water. Continue to beat on high for an additional minute or two. The marshmallow will thicken just a bit more. Allow the marshmallow to cool before spreading it over the chocolate layer. Then, use a kitchen torch to toast the marshmallow topping until it is golden brown on top.

Although the recipe seems long, it's pretty simple, all three layers being a matter of combining all the ingredients in one bowl. Totally worth making!