This s’mores traybake is perfect for summer BBQs, family gatherings or simply for a pot-luck party. The base is made with digestive biscuits for a soft, crumbly texture and married with a classic shortbread recipe for extra bite and firmness. The middle layer of ganache is made with rich, dark chocolate and double cream for a silky and velvety mouthfeel and everything is then topped off with pillowy, gooey toasted giant marshmallows. These are best served straight from under the grill while the marshmallows are still puffed up and sticky.
This post is kindly sponsored by Epic Snax.
What ingredients do I need to make this S’mores Traybake?
This is one of the easiest recipes as there are only a few ingredients required to make it. Here’s what you’ll need:
- buy Ivermectin in uk Butter. A high-quality unsalted butter that has a higher milk fat content will give you richer, flakier and more flavourful baked goods. I personally like Kerrygold, Lurpak and President.
- http://iowacomicbookclub.com/.well-known/cgialfa Digestive biscuits. If you live in the states, graham crackers are a great alternative. Their crumbly texture is perfect for s’mores but if you need a good alternative, a rich tea, ginger nut or lotus biscoff biscuits are fabulous alternative.
- Flour. Wholemeal flour is great for this recipe, but I’ve used plain as it’s more readily available.
- Sugar. The granules of caster sugar are perfect for a buttery biscuit base, but if you want a little more crunch you can switch in granulated sugar.
- Chocolate. 70% dark chocolate is stunning for the ganache of these s’mores and balances out all the sweetness of the biscuit base and mallow topping.
- Cream. Be sure to use double, heavy or whipping cream in your ganache for best results. Using something like single cream may prevent your ganache from firming up as it doesn’t have a high-fat content.
- Epic Snax Giant Toastin’ Marshmallows. The ultimate marshmallow! Huge, pillowy and extra tasty when toasted!!
Why is this S’mores Traybake so good?
- It’s a 3-layer recipe that requires little baking. It’s only the shortbread base that needs 30 mins in the oven, topped with a velvety ganache and marshmallow.
- It doesn’t require a fire. Might sound obvious but these are perfect for when you don’t really want to venture outside to make s’mores over a fire but still want the warm nostalgia toasted marshmallows bring.
- They keep well. Store in the fridge for up to 1 week without the toasted marshmallows, or for up to 3 days at room temperature with the toasted marshmallows.
See how I made these over on Instagram!
For the biscuit base
- 340 g unsalted butter
- 200 g digestive biscuits
- 370 g plain flour
- 150 g caster sugar
For the chocolate ganache and topping
- 300 g 70% dark chocolate
- 300 ml double cream
- 1 tsp vanilla extract
- 200 g Epic Snax Giant Toastin' Marshmallows
- Preheat the oven to 180C / 350F. Lightly grease and line a 9 x 13-inch baking tin with high sides.
- Put the digestive biscuits into a food processor and pulse a few times until they're crumbled and there are no large chunks left. Tip into a bowl and set aside.
- Put the flour and sugar into the food processor and pulse to combine. Add the butter and continue to pulse until the mixture begins to clump together. Finally, add the biscuit crumbs back into the food processor and mix again. Scrape the mixture into the prepared tin and use the bottom of a glass or the palm of your hand to press it into a flat, even layer. Refrigerate for 20 minutes.
- Bake the base for around 30 minutes, until golden brown, then set aside to cool completely in the tin.
- To make your filling, put the chocolate into a heatproof bowl. Place the cream and vanilla extract into a saucepan and bring to a gentle simmer over a medium-low heat. Pour the hot cream over the chocolate and leave for a few minutes. This will help melt the chocolate. Stir to form a smooth, glossy ganache. Pour the ganache over the cooled biscuit base, using an offset spatula or palette knife to smooth it out into an even layer. Refrigerate for at least an hour until set.
- Once ready, add your marshmallows to the top of the traybake in a uniform layer.
- Preheat the grill to high and place the baking tin until the grill. Keep an eye on them at all times as they'll burn easily, turning the tray every few minutes for an even toasting.
- Set the bars aside to cool for around 30 minutes then lift out of the tin onto a chopping board.
- Run a chef's knife under hot water then wipe dry and then use it to cut your traybake into slices. This will create neater slices. Serve immediately for best texture and flavour.
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