How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Espresso S’More Bars?

You need 11 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Finely Crushed Graham Cracker Crumbs, 2 Tablespoons Granulated Sugar, 8 Tablespoons Butter, Melted, and more.

Is Espresso S’More Bars suitable as general?

Yes, Espresso S’More Bars falls under the General category and is a great choice for this type of meal.

How do I store leftover Espresso S’More Bars?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Espresso S’More Bars Recipe

Name: Espresso S’More Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Finely Crushed Graham Cracker Crumbs; 2 Tablespoons Granulated Sugar; 8 Tablespoons Butter, Melted; FOR THE GANACHE FILLING:; 9 ounces, weight Chocolate*, Chopped (see Note); 1 Tablespoon Coffee Granules (espresso Powder Would Probably Work As Well); 1 cup Heavy Cream; FOR THE MERINGUE:; 3 Egg Whites; 3/4 cups Granulated Sugar

1

Preheat oven to 325u00b0F. Line a 8x8 square baking dish with foil or parchment paper.

2

In a medium-sized bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir to combine. Press mixture evenly in pan (I like to use the bottom of a measuring cup for even spreading). Bake for 5 minutes, or until crust is firm.

3

Place pan on a cooling rack and let crust cool completely. While crust is cooling, make ganache.

4

Place chopped chocolate and espresso powder in a medium-sized bowl.

5

Heat heavy cream in a small saucepan until almost simmering. Pour over chocolate and let sit for 5 minutes.

6

Whisk until completely smooth. Cover bowl (I used a kitchen towel) and let sit at room temperature for about 1 hour, stirring with a rubber spatula every 15 minutes.

7

Pour ganache over crust, cover pan and transfer to fridge. Chill for 1 hour, or until ganache is firm.

8

For the meringue:

9

In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pan of simmering water (make sure bowl does not touch water). Whisk until mixture reaches a temperature of 160u00b0F. or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.

10

Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.

11

Remove pan from fridge. Pull bars out from pan and carefully slide off of foil and onto desired serving platter. Spread meringue evenly over top of bars. Using a kitchen torch, toast meringue to desired toastiness. Serve immediately or return to fridge until ready to serve.

12

Leftover bars (what are those?) can be stored in fridge.

13

Notes:

14

1. For the ganache, I used a combination of bittersweet and semisweet chocolate (1 cup chopped bittersweet and 1/2 cup chopped semisweet or chips). I highly recommend this combination but you can use whatever type of chocolate you desire! For my bittersweet chocolate, I used Trader Joe's 72% cacao dark chocolate-super yummy (in cookies too)!

15

2. For measuring purposes, my measuring cup was a heaping 1 1/2 cups of chocolate, so don't worry too much about getting a perfectly even measure.

Espresso S’More Bars

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