Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs (about 10 graham crackers)
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 12 ounces (340g) semi-sweet chocolate, finely chopped (good quality, like Ghirardelli or Callebaut)
  • 1 cup (240ml) heavy cream
  • 1 tablespoon (15ml) unsalted butter
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (225g) marshmallow fluff
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of kosher salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the baking pan lined with parchment paper. Bake at 350°F (175°C) for 8 minutes. Let cool completely.
  2. Heat heavy cream in a saucepan or microwave until simmering. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 1 minute, then whisk until smooth and glossy. Stir in butter and vanilla extract.
  3. Pour the chocolate ganache over the cooled graham cracker crust. Refrigerate for at least 30 minutes, or until the ganache is set.
  4. In a bowl, gently fold the vanilla extract and pinch of kosher salt into the fluff. Evenly spread marshmallow fluff over the set chocolate ganache.
  5. Use a kitchen torch to toast the marshmallow topping until golden brown and slightly caramelized. Alternatively, broil on low for a very short period of time, watching carefully to prevent burning.
  6. Refrigerate the bars for at least 15 minutes to allow the marshmallow topping to set slightly. Cut into bars and serve.