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.
- 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
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.
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.
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.
Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes.
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.
9- by 13-inch pan, instant read thermometer, stand mixer or hand mixer with whip attachment