Homemade Mallomar Bars Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Apr. 18, 2019
Homemade mallomar bars
Yvonne Ruperti

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.

Recipe Facts

5

(2)

Active: 30 mins
Total: 90 mins
Serves: 24 mallomars

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Ingredients

For the Base:

  • 10 ounces crushed graham cracker crumbs

  • 1 1/2 sticks (6 ounces) unsalted butter, melted

For the Marshmallow Layer:

  • 4 teaspoons gelatin

  • 1/2 cup water, divided

  • 1/2 cup light corn syrup, divided

  • 1 cup plus 2 tablespoons (about 9 ounces) granulated sugar

  • 1 teaspoon pure vanilla extract

For the Chocolate Topping:

  • 4 ounces bittersweet chocolate, finely chopped

  • 1/2 cup heavy cream

Directions

  1. In large bowl, stir graham crumbs and butter until crumbs are evenly moistened. Press firmly into bottom of 9- by 13-inch pan; set aside. Place 1/4 cup water in small bowl and sprinkle gelatin over top. Let sit at least 5 minutes to soften.

  2. Place 1/4 cup corn syrup in standing mixer bowl. Stir remaining 1/4 cup corn syrup, remaining 1/4 cup water, and sugar in medium saucepan over medium-high heat until dissolved. Continue to cook, without stirring, until mixture registers 240°F on an instant read thermometer.

  3. Immediately pour hot syrup into mixer bowl and add softened gelatin and vanilla. Turn mixer to medium speed and beat until combined, about 1 minute. Increase speed to medium high and beat until light and fluffy, about 8 minutes.

  4. Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes.

  5. Place chocolate in medium bowl. In small saucepan, heat cream until simmering and pour over chocolate and whisk until melted and smooth. Pour over marshmallow and chill until chocolate is set, about 15 minutes. Cut 4 rows vertically and 6 horizontally, to create 24 squares.

Special equipment

9- by 13-inch pan, instant read thermometer, stand mixer or hand mixer with whip attachment

This Recipe Appears In

Nutrition Facts (per serving)
212 Calories
11g Fat
27g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 212
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 32%
Cholesterol 21mg 7%
Sodium 63mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 2g
Vitamin C 0mg 0%
Calcium 20mg 2%
Iron 1mg 7%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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