Nutella S'Mores Bars
Make-your-own marshmallows and Nutella make irresistible dessert bars.
- 1 ⅓ cups + 2 tbsp water room temperature, divided
- ¼ cup gelatin powder
- 3 cups granulated sugar
- 1 ⅓ cups liquid glucose
- 1 tbsp vanilla bean paste
- ¼ tsp salt
- 3 ⅓ cups icing sugar sifted and divided, more for dusting the knife
Nutella S'Mores Bars
- ¾ cup unsalted butter melted and warm
- ½ cup packed dark brown sugar
- 1½ tsp pure vanilla extract
- ½ tsp salt
- 1 cup graham cracker crumbs
- 1 cup all-purpose flour
- 1¼ cups Nutella divided
- 2½ cups Marshmallows cut into ½-inch pieces
- Generously spray a 13-× 9-inch baking dish with canola oil cooking spray. Line the bottom (not the sides) of the pan with parchment paper and generously spray the parchment with cooking spray.
- In the bowl of a 6-quart or larger stand mixer, combine half of the water and all the gelatin powder and set aside to bloom. It will take 2 to 3 minutes for the gelatin to swell with the water and form a gel.
- Pour the remaining water into a large pot. Pour the granulated sugar and glucose over the water. Do not stir. Bring the mixture to a boil over high heat and boil, without stirring, until the temperature reaches 238°F (114°C) on a candy thermometer, 8 to 12 minutes.
- Place the bowl with the bloomed gelatin on a stand mixer fitted with the whisk attachment. Carefully pour the hot sugar mixture into the bowl and immediately start mixing on low speed, gradually increasing the speed to high. The mixture will foam and steam. Whip on high speed for 6 to 7 minutes. The whipped marshmallow will continue to increase in volume until it has almost filled the bowl. It is done when you can see the marshmallow forming stretchy bands like chewing gum as it whips and the mixture is opaque and glossy white. The marshmallow should still be warm when done. In the last minute of whipping, add the vanilla bean paste and salt.
- Using a silicone spatula coated in canola oil cooking spray, heap the marshmallow into the prepared baking dish, scraping the bowl clean. Spread out the marshmallow evenly, then tap the bottom of the dish on the counter to settle the marshmallow. Sprinkle ⅓ cup of the icing sugar over the entire surface to prevent the marshmallow from forming a hard crust. Cover the dish with plastic wrap and let sit at room temperature overnight to firm up.
- The next day, dust the countertop generously with 1 cup of the icing sugar and turn out the marshmallow slab onto the counter so that the bottom is facing up. Remove the parchment paper and sprinkle 1 cup of the icing sugar over the bottom of the marshmallow slab.
- Place the remaining 1 cup icing sugar in a medium bowl to use for cutting and dusting the marshmallows. Using a 10-inch or longer chef’s knife with the blade dusted with icing sugar, slice the marshmallow into forty-eight 1½-inch square pieces by first cutting it into eight 9-inch-long strips. Then cut each strip into 6 equal pieces. Dust the knife with icing sugar as you make each cut and dust all sides of the marshmallows as you cut them. This will prevent them from sticking together.
Nutella S'Mores Bars
- Preheat the oven to 350°F (180°C). Grease an 8-inch square pan with canola oil cooking spray and line with parchment paper.
- In a medium bowl, whisk together the melted butter, brown sugar, vanilla, and salt until smooth and the sugar has dissolved.
- Add the graham crumbs and flour and stir until well combined and no dry flour remains.
- Press the graham mixture evenly into the bottom of the prepared pan. Using an offset palette knife, spread 1 cup of the Nutella evenly over the base.
- Evenly distribute the marshmallow pieces over the Nutella layer. Bake for 35 to 40 minutes, or until the top of the marshmallow is a deep toasty brown and the Nutella has bubbled up a little around the edges. Allow to cool at room temperature for at least 30 minutes.
- In a small heat-resistant bowl, heat the remaining ¼ cup Nutella in the microwave for 30 to 45 seconds to make it easier to drizzle. Using a spoon, generously drizzle the Nutella over the bars in diagonal lines across the top.
- Cut the bars using a warm chef’s knife by dipping it into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts.
These bars can be baked and stored, uncut, without the final Nutella drizzle, wrapped in beeswax or plastic wrap, at room temperature for up to 3 days. The marshmallows can be made ahead and stored in an airtight container at room temperature for up to 2 months. Store the finished bars in an airtight container at room temperature for up to 5 days.