2 cups graham cracker crumbs (about 14 crackers pulverized in a food processor)
6 Tablespoons unrefined virgin coconut oil or unsalted butter, melted
2 Tablespoons pure maple syrup
Pinch of sea salt
Filling:
3 Tablespoons unsalted butter or unrefined virgin coconut oil (does infuse a hint of coconut)
4 ounces bittersweet or dark chocolate, coarsely chopped
¾ cup coconut palm sugar (or cane sugar)
1 large egg + 1 egg yolk
½ teaspoon pure vanilla extract
1½ Tablespoons GF oat flour
¼ teaspoon fine grain sea salt
⅛ teaspoon baking soda
½ teaspoon instant coffee powder (optional, but makes the filling more chocolate-y)
Topping:
½ cup water, divided
½ cup pure maple syrup, or ¼ cup maple syrup and ¼ cup rice syrup
⅛ teaspoon sea salt
1½ Tablespoons unflavored gelatin I use Vital Proteins beef gelatin, but if you use Knox gelatin, use 2½ envelopes) - do not use collagen peptides*
⅛ teaspoon pure vanilla extract
Instructions
Pre-heat oven to 350° F
Grease an 8x8 pan with unsalted butter or coconut oil. Line the baking pan with unbleached parchment paper, leaving a 1-inch overhang on two sides. Set aside.
Prepare graham cracker crust: Combine graham cracker crumbs, coconut oil, maple syrup and salt. Transfer mixture to prepared pan and press down firmly, making an even layer. The more firmly you press the crust, the better it will hold together.
Bake the crust for 5 minutes, or until the edges are lightly golden.
While crust is baking, place butter (or coconut oil) and chocolate in a medium heatproof bowl set over a saucepan with simmering water and stir frequently until chocolate is melted. Remove bowl from heat.
Transfer the chocolate mixture to the bowl of a mixer fitted with the paddle attachment along with the coconut sugar and beat at medium speed until smooth.
Beat in the eggs until smooth and stir in vanilla.
Add in the rest of the ingredients and stir until just combined.
Pour mixture over the graham cracker crust and bake for about 20 minutes until the top is dry and the filling is set, but not wet. Set aside to cool completely. (If you need to speed this up, stick it in the fridge.)
Once the chocolate layer is cooled, prepare the marshmallow layer: Place ¼ cup water, maple syrup and salt in a very small saucepan over medium-high heat and stir for the first minute cooking.
After 1 minute, continue cooking at a gentle simmer over medium-high heat without stirring until the temperature reaches 240 degrees F. This usually takes me about 11-12 minutes.
While the syrup is cooking, place the gelatin in the bowl of a mixer fitted with the whisk attachment. Pour ¼ water on top and whisk together. Allow to sit for 10 minutes.
Once the syrup mixture reaches 240 degrees, remove from heat and carefully pour it over the gelatin and water mixture.
Mix on high-speed for about 4-5 minutes or until it looks like marshmallow fluff.
Add the vanilla extract and whisk for another minute until stiff, glossy peaks are formed.
Immediately spread the marshmallow on top of the cooled chocolate layer. Work quickly so the marshmallow doesn’t start to set because it will be harder to spread. I prefer to let the cake set for an hour or more before torching and serving, but you can actually serve right away if you don’t mind a little gooeyness.
When ready to serve, brown the marshmallow layer with a kitchen blowtorch or lighter or by placing the pan under a preheated broiler in the oven with the rack set 6-7 inches from the heat source for 5-10 SECONDS. Watch it closely.
Run a knife or offset spatula around the edges of the pan. Pull on the edges of the parchment to lift brownies out of pan. Transfer to a cutting board; cut into squares with a greased knife.
Notes
*Collagen protein and collagen peptides (hydrolysate) are made of the same amino acids but they have different properties – the main factor being collagen protein gels when mixed in <g class="gr_ gr_173 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="173" data-gr-id="173">liquid</g>. For this <g class="gr_ gr_174 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="174" data-gr-id="174">reason</g> collagen protein is an ingredient in things like stews and desserts. Collagen peptides are not as ideal as a thickening agent due to <g class="gr_ gr_172 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-del replaceWithoutSep" id="172" data-gr-id="172">a low</g> molecular weight and shorter chains.
Recipe by Pamela Salzman at https://pamelasalzman.com/smores-bars-recipe/