Maman: S’mores Bars

Maman (mother in French) is the creation of Benjamin Sormonte and Elisa Marshall. Their food inspirations come from the south of France and North America — but most importantly — as an homage to their families. Their high quality, locally-sourced ingredients are the root of their delicious menu. They are most known for the Nutty Chocolate Chip Cookie which made the list of Oprah’s Favorite Things 2017.

The Maman S’Mores Bars are a twist on their popular s’mores cookies. If you’re seeking a gooey, chewing marshmallowy bar with crispy graham crackers and chocolate, this recipe delivers on the campfire classic. This recipe is super easy to make and can be whipped up quickly for a last-minute dessert to make before dinner with aunt Dee or uncle Ray Ray. 

Recipe

1 1/2 cups (218g) all purpose flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

6 whole graham crackers, chopped into roughly 1/2-inch (1.25 cm) pieces

2 sticks (8 ounces / 225 g) unsalted butter, at room temperature

3/4 cup (150g) granulated sugar 

3/4 cup (128g) packed light brown sugar 

3/4 teaspoon pure vanilla extract 

2 large eggs 

1 cup (155g) dark chocolate baking wafers (such as Guittard)

1 cup (60g) mini marshmallows 

2 ounces (57g) dark chocolate, roughly chopped. 

Directions

1. Set a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving about 1 inch (2.5 cm) hanging over the long sides. 

2. In a medium bowl, whisk together the flour, salt, and baking powder. Add the graham cracker pieces and stir to incorporate. 

3. In a stand mixer fitted with the paddle attachment, combine the butter, granulate sugar, brown sugar, and vanilla and beat on medium, scraping down the sides of the bowl as needed, for about 3 minutes to fully combine. With the mixer running on low, add the eggs, 1 at a time, scraping down the sides of the bowl after each addition and beating until fully incorporated, about 2 minutes total. Add the flour mixture and mix on low just until no flour is visible, about 1 minute. Add the baking wafters and 1/2 cup (30g) of the mini marshmallows and fold with a wooden spoon for about 30 seconds to evenly distribute. 

4. Transfer the mixture to the prepared pan and using your hands, press it in evenly. Tip: coat your hands with a little bit of vegetable oil spray or dust them with flour to prevent sticking. Bake until the sides start to brown but the center is still soft, 20 to 25 minutes. Sprinkle the chopped dark chocolate and the remaining 1/2 cup (30g) marshmallows on top and continue baking until the marshmallows start to brown, 8-10 minutes more. 

5. Transfer to a rack and let cool for 5 minutes in the pan, then pull on the parchment paper to remove from the pan. Place on the rack and let cool completely, about 1 hour. Cut into 12 to 16 bars and enjoy. 

Note: Store the bars at room temperature in an airtight container for up to 4 days.a