Serious Eats: Recipes
Homemade Mallomar Bars
Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?"
Notes: Avoid overwhipping the marshmallow or it will cool down and begin to set before you pour it into the pan, making it difficult to make smooth. Use a hot wet knife to cut the bars.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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