Tuesday, January 13, 2015

Toasted Marshmallow Squares


Recipe for Toasted Marshmallow Squares by freshfromthe.com

Well look where we are, in a brand new year. Okay, a little over a week old. I guess I was on something of a bit of hiatus from the blog, so here I am - back again with a new recipe for your tastebuds. Although if any of you got the new Joy the Baker cookbook over the holidays, you may have already seen this one in its pages.



I received a few cookbooks over Christmas, and am looking forward to sharing more of the recipes as I get around to making them. Aside from the new Joy the Baker book, I am looking forward to using Jeni's Splendid Ice Creams at Home, which has some pretty awesome ice cream recipes. And the boyfriend got me (or maybe us) a fancypants French pastry book called The Art of French Pastry, so perhaps you will be seeing some fancy pastries on here soon too.



But today I'm bringing you a take on the classic s'mores that you can make at home. I made s'mores bars before, and while they were decent, I have to say that I'm pretty sure these are better. The main reason? The shortbread bottom. Oh man that shortbread is SO. GOOD. Like, I may go bake some shortbread on its own rather than add all the bells and whistles good. For reals.

Toasted Marshmallow Squares by freshfromthe.com

A version of the beloved s’mores, but that you can make at home without a campfire.

Ingredients:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 cup plus 2 Tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup Nutella (chocolate-hazelnut spread)
  • 15 large marshmallows, cut in half
Instructions:


  1. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper.
  2. Beat together your butter and sugar on medium speed until light and fluffy, 3-4 minutes. Stop the mixer and scrape down the sides, then put in your vanilla and egg yolk and beat well. Add the flour and salt and beat on low speed until incorporated.
  3. Spoon the batter into the prepared pan. Sprinkle the top with a little flour and press it down with your fingers, trying to make it as even as possible.
  4. Bake until the crust is golden brown around the edges, but still slightly soft in the center, 20-24 minutes. Remove from the oven and let the crust cool in the pan for 20 minutes, leaving the oven on.
  5. Use the parchment paper to carefully remove the crust. Run a knife between the crust and the paper and carefully slide the crust onto a baking sheet.
  6. Top the crust with a thin layer of Nutella and arrange the marshmallow halves on top. Stick the pan in the oven and bake about 4 minutes until the marshmallows are warm and soft. Remove from the pan and turn on the broiler. Using the back of a spoon, press down and smash the marshmallows.
  7. Broil the marshmallows, but keep a close eye as they will brown quickly. My broiler was a bit uneven so I rotated the pan to get a more even toasting. Remove from the oven and let rest for 10 minutes before slicing. Good warm or at room temperature!

Recipe via Joy the Baker Homemade Decadence Cookbook


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