What is gelatin powder made of?

In short, u003cstrongu003eu003ca href=u0022https://en.wikipedia.org/wiki/Gelatinu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003egelatinu003c/au003eu003c/strongu003e is made of animal bones, cartilage and skin. It is gluten-free, but not vegetarian or vegan friendly.

Can I use store bought marshmallow?

Yes, you can top it with mini or jumbo marshmallows. Make sure to torch the marshmallows or run it under a broiler. You can probably use store bought marshmallow fluff as well. Keep in mind that it will be a little sweeter and a bit messier because it's so soft.

Can I make a meringue instead?

You certainly can! You can use my swiss meringue recipe from my u003cstrongu003eu003ca href=u0022https://www.shortstackkitchen.com/mini-smores-tarts/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eMini Smores Tartsu003c/au003eu003c/strongu003e.

I don't have a kitchen torch, can I still make these?

You can! Be sure to cut the bars first, then place it under a broiler for a few minutes. Just keep an eye on them to avoid burning.

Can I make this in a 9 inch pan?

You could, however, using a 9-inch (23cm) square pan will make these bars flatter.

Biscoff S'mores Bars

Description

These irresistible Biscoff S'mores Bars are layered with a cinnamon scented Biscoff cookie crust, smooth cookie butter, rich chocolate ganache and a homemade, torched marshmallow topping!

Ingredients

Biscoff Cookie Crust

8.8 Ounce Package (250g | 32 standard size cookies) Biscoff Cookies
7 to 8 Tablespoons (985 to 113g) Salted or Unsalted Butter, melted
1 Tablespoon Light or Dark Brown Sugar
3/4 Teaspoon (or to taste) Cinnamon

Cookie Butter Layer

1/3 Cup + 2 Tablespoons (124g) Biscoff Cookie Butter

Chocolate Ganache

6 Ounces (170g) Bittersweet Chocolate Bar
3/4 Cup (170g) Heavy Cream

Homemade Marshmallow

1/3 Cup (76g) Water (for blooming gelatin)
1/3 Cup (76g) Water (for sugar mixture)
2 Packets (14g) Unflavored Gelatin Powder
1 Teaspoon Vanilla Paste or Extract
1 Teaspoon Fine Salt
1 1/4 Cup (250g) White Sugar
1/4 Cup (84g) Agave or Light Corn Syrup

Cook Mode Press to prevent your screen from going dark!

Instructions

Preheat the oven to 350ºF (176ºC). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Make Biscoff Cookie Crust - In the bowl of a food processor, fitted with an ‘S’ blade, finely pulse together Biscoff cookies, brown sugar and cinnamon. You can also crushed the cookies in a ziploc bag with a rolling pin. Then, pulse in the melted butter. It should resemble wet sand and should easily hold when pressed together.
Evenly and firmly press the crust into the bottom of your prepared pan. Bake for 8 to 9 minutes. Place the crust directly into the freezer for 10 minutes to cool down.
Make Cookie Butter Layer - Heat cookie butter in the microwave in 10 second-intervals until melted. Remove the crust from the freezer and evenly spread the cookie butter on top. Return back to the freezer for another 15 minutes to set.
Make Chocolate Ganache - Finely chop your chocolate and transfer to a heatproof bowl. Heat heavy cream in a small saucepan or in the microwave just until simmering. Then pour hot cream over chocolate and let stand, untouched for 4 to 5 minutes. Slowly stir until smooth and combined.
Remove the pan from the freezer and evenly spread the ganache on top. Set aside on the counter (no need to return to the freezer) while we work on the marshmallow.
Make the Marshmallow - In the bowl of a stand mixer or large mixing bowl, combine 2 packets of gelatin and 1/3 cup (76g) of water. Allow to set.
As the gelatin blooms, combine 1/3 cup (76g) water, white sugar and agave in a small saucepan. Stir until everything is combined. Set over medium heat and cook until the temperature reaches 240ºF (115ºC). Refrain from stirring the sugar mixture as it boils, as it can cause the sugar to crystalize. Just swirl the pan as it cooks.
When the sugar is ready, the gelatin should also be bloomed and gelatinous in appearance. Add vanilla and salt. Turn the mixer on medium low speed and whisk the gelatin mixture briefly to loosen it up. Then with the mixer still running, pour the hot sugar mixture down the side of the bowl. Whisk on medium speed until the mixture thickens to soft peaks, about 6 to 7 minutes. The mixture will be brown at first, but will eventually become white and very glossy.
Butter or lightly oil the parchment paper, right above the chocolate ganache. Pour marshmallow cream over the chocolate layer and then, tap the pan on the counter a few times to release any air bubbles. All to set at room temperature for at least 4 hours.
Once set, dust the top with powdered sugar and cut into 16 equal pieces. Grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the knife clean and grease it again after each cut.
Separate the squares. Use a kitchen torch to toast the top of the marshmallow. Serve and enjoy!!

Notes

Water. You can use tap, room temperature or cold water.

Cookie Butter - The quantity is measured before melting.

Use a sharp, greased knife to cut the bars. To get clean slices, grease (you can use oil or softened butter) a sharp knife, cut straight down and then pull the knife out towards you. Wipe the blade clean and grease it again after each cut.

Toast the marshmallow after they are cut. Cut the squares, separate the pieces and then use a kitchen torch to toast the tops of the marshmallow. When you torch them, they will become gooey and will stick together so don't forget to give them some space.

Storage - Store in an airtight container on the counter for 5 days. Please see more storage notes in the body of the post.

Prep Time: 45 Minutes
Set Time: 4 Hours