Bonfire Bars
A graham cracker base, soft chocolate caramel middle, and marshmallow top.
Equipment
- 2 12 x 17 sheet pans
- high heat spatula or wooden spoon
- planetary mixer
- dipping fork for chocolate
- knife for cutting bars
Ingredients
Chocolate Caramel
- 680 grams evaporated milk
- 120 grams heavy cream
- 380 grams sugar
- 285 grams corn syrup
- 113 grams butter
- 2 grams salt
- 8 ounces bakers chocolate, unsweetened
Chocolate Barrier
- 300 grams chocolate or candy melts
Graham Cracker Base
- 340 grams graham cracker crumbs
- 300 grams flour
- 150 grams brown sugar
- 3 grams salt
- 170 grams butter, cold, cut into small cubes
Marshmallow
- 30 grams unflavored gelatin
- 120 grams cold water
- 380 grams sugar
- 285 grams corn syrup
- 180 grams honey
- 150 grams water
- 10 grams vanilla
Chocolate for dipping
- 3 lbs dark chocolate, tempered
Instructions
Chocolate Caramel
- Prepare a 12 X 17" sheet pan by lining it with lightly oiled parchment paper. Leave a 3" overhang on the short sides.
- Combine evaporated milk, heavy cream, sugar, corn syrup, salt, and butter into a thick bottomed, heavy duty pot.
- Cook over medium heat until all ingredients have disolved.
- Turn heat to medium high. and cook until caramel has reached 228F.
- Add chocolate. Stir until chocolate has melted and caramel has completely incorporated chocolate.
- Pour caramel into prepared pan. Top with a sheet of lightly oiled parchment paper. Cool completely.
Graham Cracker Crust
- Preheat oven to 350F.
- Prepare a 12 X 17" sheet pan by lining it with lightly oiled parchment paper. Leave a 3" overhang on the short sides.
- Combine graham cracker crumbs, flour, brown sugar, and salt in the bowl of a 5 quart planetary mixer.
- Add in butter. Mix until mixture becomes similar to a damp sand consistency- it holds together when you press it in your hand.
- Press mix into prepared sheet pan. Make sure it is pressed as tightly as you can get it.
- Bake for 20 minutes at 350F. Cool Completely
Assemble Crust and Caramel
- Melt 300 grams of chocolate or candy wafers. Spread in an even layer over top of graham cracker crust. Place caramel layer on top while chocolate is still wet.
Marshmallow
- Combine 120 grams of cold water with 30 grams of unflavored gelatin in the bowl of a 5 quart planetary mixer. Set aside. Set up a hot water bath ( a pot of hot water on the stove that you can place the bowl of the mixer in) but do not start heating the gelatin yet. The gelatin will need to be fluid before you stream the syrup mix in it.
- Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Cook until 252F. Turn off heat and cool undisturbed to 212F. While the slurry is cooling, melt your gelatin over the hot water bath.
- When the mix is 212F, place your mixing bowl with fluid gelatin in the base of your mixer. Turn the mixer on high with the whisk attachment. Slowly stream hot syrup into the gelatin. Mix for 8 minutes. Add vanilla and mix for 30 more seconds.
- Spread marshmallow directly on top of chocolate caramel. Cover the marshmallow with a piece of oiled parchment paper and allow to sit for a minimum of 12 hours before cutting.
Cutting and Dipping
- Using an oiled knife, cut 1.75" squares.
- Melt and temper chocolate. Bottom squares before dipping completely by holding a piece between your thumb and forefinger and dipping into chocolate. Scrape along a spatula to remove excess. Dip completely after bottom as set up.
Tried this recipe?Let us know how it was!