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Peanut Butter Smores With Strawberry Marshmallows And Bacon Peanut Brittle Recipe

  • 1 batch of Strawberry Marshmallows
  • 1 batch of Bacon Peanut Brittle
  • 225 g (9 oz or about 18 crackers) of graham crackers (homemade or store bought)
  • 80 g (1/3 cup) dark brown sugar
  • 85 g (6 tablespoons) salted butter, melted
  • 170 g (6 oz) white chocolate
  • 265 g (1 cup) smooth peanut butter
  • 340 g (12 oz) bittersweet chocolate
  • 227 g (8 oz) crème fraiche
  • 1/4 teaspoon of truffle salt (if you’re fancy) or sea salt (if you aren’t that fancy)
Peanut Butter Smores With Strawberry Marshmallows And Bacon Peanut Brittle Recipe

  1. Preheat the oven to 350˚F and spray a 9” x 9” pan lightly with cooking oil. Place a large sheet of parchment paper inside the pan, leaving 2” hanging over the sides. This will make removing the smores easier.
  2. Crush the graham crackers to crumbs in a medium mixing bowl. You can use a food processor, place them in a ziplock bag and use a roling pin to crush them, or if you are lazy like I was, just crumble them with your hands into a bowl. The hands way is very satisfying and actually leads to a nice irregular texture, which I kinda liked.
  3. Add the brown sugar and melted butter to the graham cracker crumbs and toss with your hands until evenly distributed. You want the crumbs to get pebbly and start to stick together. You’ll know you the crust is completely ready, when you squeeze some of it in your hand and it holds together.
  4. Pour the graham cracker crumbs in the lined pan, and press down firmly to evenly spread the crumbs on the bottom of the pan. Bake in the oven for 10 minutes until golden brown and fragrant. Take the pan out of the oven and let it cool on a wire rack while you prep the peanut butter layer.
  5. Chop the white chocolate into small chunks and place in a metal bowl that fits tightly over a pot with a small amount of water. Make sure the bowl isn’t touching the water. Once the water is boiling, and the white chocolate starts to melt around the edges, turn the heat off. Let the residual steam and heat from the water warm the bowl and melt the white chocolate. Stir occasionally.
  6. Once the white chocolate is completely melted, stir the peanut butter into it, until it is completely incorporated it. Pour the peanut butter mixture over the graham cracker crust and spread evenly to the edges of the pan, being careful not disturb the cracker crust too much. Place in the fridge while you prep the chocolate layer.
  7. Chop the bittersweet chocolate and place in a microwave safe bowl. Microwave on 30 seconds and stir, the microwave a second time for 30 seconds and stir. The chocolate should me mostly melted, but there may be a few chunks left.
  8. Heat the crème fraiche in a small pan on the stove over medium heat, stirring occasionally. Once small bubbles form on the side of the crème fraiche (you don’t want it to boil) pull the pan off the stove and pour the crème fraiche over the mostly melted bittersweet chocolate and stir with a heatproof spatula until smooth. Remove the pan from the fridge and check the firmness of the peanut butter. If it feels solid on top when you push down, then pour the chocolate ganache over it and spread to the edges. If the peanut butter feels too warm or too soft, put it back in the fridge for another ten minutes or so. The dark chocolate ganache will be fine at room temperature until the peanut butter layer firms up.
  9. Once you’ve poured the dark chocolate later over the peanut butter layer, sprinkle some truffle salt or sea salt over the chocolate layer and put it back in the fridge to firm up for at least an hour or overnight.
  10. To serve, stick a strawberry marshmallow on a toothpick or skewer and using a kitchen torch, toast the marshmallow all the way around carefully. Then place on top of a square slice of the peanut butter chocolate graham cracker bar. Add a few pieces of bacon peanut brittle and serve in your resort casual finest.

Peanut Butter Smores With Strawberry Marshmallows And Bacon Peanut Brittle Recipe Peanut Butter Smores With Strawberry Marshmallows And Bacon Peanut Brittle Recipe Reviewed by kuji hara on 5:37 PM Rating: 5

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