Description
These bars layer a crunchy graham base with fluffy marshmallow cream, then freeze under a cloak of silky chocolate ganache studded with mini marshmallows. Each bite offers chilly sweetness and creamy texture.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream chilled
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup mini marshmallows
Instructions
- Line an 8×8 inch pan with parchment paper, leaving an overhang for easy removal.
- In a bowl stir graham cracker crumbs granulated sugar and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan and freeze for 15 minutes to set.
- In a separate bowl beat cream cheese powdered sugar and vanilla extract until smooth and creamy.
- Fold marshmallow fluff into the cream cheese mixture until evenly combined.
- In another bowl whip heavy whipping cream to stiff peaks and gently fold into the marshmallow mixture.
- Spread the filling evenly over the chilled crust and freeze for at least 2 hours until firm.
- To make ganache heat heavy cream until it begins to simmer, then pour over chocolate chips and stir until fully melted and glossy.
- Pour the ganache over the frozen bars and immediately sprinkle mini marshmallows on top.
- Return the pan to the freezer for 30 minutes, then lift the bars out using the parchment overhang and cut into squares.
Notes
- Store bars in an airtight container in the freezer for up to 2 weeks.
- Let frozen bars sit at room temperature for 5 minutes before slicing for clean cuts.
- You can substitute dark chocolate chips for semisweet for a richer flavor.
- For extra crunch sprinkle chopped nuts on top before the ganache sets.