S'more Candy Bar

Toasty marshmallow, melty chocolate, crispy graham crackers - what could be better? S'mores are always delicious, but it can be hard to satisfy your s'more craving if you're not near a campfire. In candy bar format you can always have some on hand to om nom nom.

Software (amounts are approximate):

• 8 oz chocolate (milk, dark, whatever kind you like)
• 1 1/2 graham crackers (you can also make your own graham crackers)
• 4 tablespoons Marshmallow Fluff (or marshmallows if you can't find Fluff or other marshmallow cream in your area)

Hardware:

• Large candy bar mold (this one used here but any other mold would work - you could also use a square baking pan if you prefer)
• A kitchen torch like this one (optional, but toasted marshmallow is super delicious)
• Microwave-safe bowl
• Aluminum foil (optional - needed if roasting the Fluff)

1. Break up graham crackers to fit in an even layer in your mold. Try to make sure that there is a boarder around the edge where the graham crackers do not touch the mold. You can also use homemade graham crackers to make extra yummy bars

If you'll be toasting your marshmallow Fluff:

1. Spoon out onto a piece of aluminum foil
2. Using a kitchen torch, gently toast the top of the Fluff. Make sure to keep the torch moving so the Fluff doesn't burn
3. Use a spoon to mix the toasted portion into the rest of the Fluff
4. Toast again and mix
5. Continue toasting and mixing until all the Fluff is a light, toasty brown color

1. Place the chocolate in the bowl and microwave for 30 seconds (if you don't have a microwave or don't want to use one, you can melt your chocolate in a bowl placed over a pot of gently simmering water)
2. Stir and microwave again, continuing until the chocolate is melted completely
3. Spoon approximately half of the chocolate into the mold and spread into the edges making sure to cover the sides of the mold
4. Invert the mold over the bowl of remaining chocolate and allow the excess to pour back into the bowl (please see the video for a demonstration of this technique by the fantastic Jacques Torres)
5. Place in the refrigerator or freezer to firm up (approximately 15 minutes in the freezer)

1. Spoon the toasted Marshmallow Fluff into the chocolate shell and spread gently towards the edges
2. Place graham cracker pieces on top of the fluff and press gently
3. Spoon chocolate over the graham crackers and spread to the edges
4. Tap mold on your work surface to eliminate any air pockets and even out the chocolate
5. Place in the freezer or refrigerator for approximately 20 minutes or until fully solid

1. Put the mold upside-down on your work surface and press gently until the bar pops out
2. Take a big bite or cut your bar apart and enjoy!

^{* Note: when cutting, the chocolate sometimes tends to crack a little since it's pretty thin. Heating your knife slightly with warm water (and then drying it before slicing) can help minimize this.}