salty smores bark

Now before you go calling the "salt police" (I stole that from Emeril).
Remember when he used to say that?
I love him and dearly miss his show Emeril Live.
He was such a presence, I mean he truly got you into the food, whether you were watching from home
or were live in the audience.
I loved watching Doc watch him.  Ohhh those faces Doc would make when Emeril was putting the
finishing touches on his creations.  Priceless.  The man was hungry!


OK so why the salt on a smores-themed bark?
Simple--it's so needed to balance out the sweetness of the marshmallows, chocolate and graham chunks.
With all those there is just too much sweet going on--we needed salt.
And the bottom of the bark is a nice buttery shortbread crust. Not too sweet not too salty, just right.
You know my love for barks around this time of year, and how I'm always striving to make a really good bark to giveaway to friends and my clients.
Everyone loves my Cheez It bark, but this year I wanted to do something different and something tasty, so that when they took their first bite, they said "oh, ok, this is rich and different--what is that crust...".
And the verdict from everyone that got a sample of this bark?
Thumbs up, can I order more? How long till I get it?
And the best part?  It's easy to make.
A hard part ? (because you always ask me "what's the hard part of this?").
If you have to find a hard part?  I just can't.
We mix the butter shortbread crust, we bake it, we immediately top it it with toppings, and let it set up.  That's it.
So maybe waiting for it to set up is the hard part?
And, trust me on adding a touch of sea salt to the top of the chocolate?
AND!!  If you're thinking of adding nuts to this?  I do think you are a clever little foodie--that sounds
fabulous.
You're gonna love this one--it's perfect for gift giving.


Note: this is when you add on a touch of sea salt!




salty smores bark
from vanillasugarblog.com
shortbread recipe from pastrychefonline.com
print recipe

shortbread:

8 oz. unsalted butter, room temp

½ cup confectioners sugar 

2 cups cake flour 

¼ teaspoon salt

smore toppings:

8-10 ounces good quality milk chocolate chips

3/4 cup +/- mini marshmallows

1/2 - 3/4 cup rough chop graham crackers

pinch or 3 or sea salt

(adding nuts might be a good idea too!)

I used an 8 or 9 inch tart pan with removable bottom; this would work best, if you don't have this

then use an 8 or 9 inch baking pan and spray with non stick spray and/or line with parchment paper.  

In a bowl (stand mixer or otherwise), cream together butter, sugar and salt.

Slowly work in cake flour until well combined. No need to overmix, lumps here and there are fine.

Using wet fingertips, spread dough into pan, making sure to get all the corners evenly.

Place prepared pan into fridge to firm up a bit before baking.  At least an hour. 

If you cover this well enough you can leave it overnight.

When ready to bake, preheat over to 350 degrees.

Bake 21 - 25 minutes until edges are LIGHTLY golden brown.  

Don't look for complete golden brown. 

Make sure to rotate pan halfway through baking too. 

Once it comes out of the oven place the milk chocolate chips on the top, let them melt a bit then spread

with knife or spoon and evenly spread around pan, not getting too close to the edges.

Sprinkle the chocolate with a nice hint of sea salt.

Place on the chopped graham crackers and the marshmallows.   

Using your hand, GENTLY push down the toppings so they sink into the chocolate--

don't push too hard. 

Please let this cool, then harden before slicing into it.

Makes about 15-18 bars; depending on how you slice them.