Ever since I started this blog, I’ve spent a lot of time thinking about baking and traybakes and baking traybakes…and after a while, I began to think about making some ‘new’ traybakes (hey, the classics all had to start somewhere!)
Living in the US, we have been introduced to s’mores and they have been a firm favorite in our house ever since – especially with Little Miss Traybakes. For anyone who doesn’t know what a s’more is, you sandwich a piece of chocolate and a toasted marshmallow between two graham crackers (which are more or less like digestives) and then attempt to eat it without getting too much sticky marshmallow all over your face and hands (or is that just Little Miss Traybakes?!)
With such a simple list of ingredients – and ingredients that are all found in many traditional traybake recipes – I thought they would be perfect to translate into traybake form.
The first batch I attempted was good and I sent some into work with Mr Traybakes for taste testing and feedback. The feedback was mostly that more chocolate was needed. After a few tweaks, the following recipe was finalized! Warning: these are very sticky and gooey, especially if you don’t keep them in the fridge, but they are also much better that way!
Hopefully you’ll enjoy this new traybake recipe and – watch this space – there might be more new recipes to come!
8 oz/225g graham crackers or digestives, crushed
4 oz/110g butter, melted
8 oz/225g chocolate (milk, dark or a combination of the two, your choice)
4 floz/125ml cream (I use heavy cream in the US so would probably use whipping cream in the UK/Ireland)
4 oz/110g mini marshmallows (approximately – whatever it takes to cover the chocolate)
1. Melt the butter and mix together with the finely crushed graham crackers or digestives. Press down firmly into your traybake tin. I used an 8inch/20cm square tin, which I lined with parchment paper.
2. Place the base in the fridge or even the freezer for about 30 minutes.
3. To make the chocolate ganache layer, chop the chocolate into small pieces and place in a bowl. Heat the cream slowly in a small saucepan until almost boiling. Then pour the cream over the chocolate and whisk until smooth and all the chocolate has melted. Pour the chocolate mixture over the base and spread to the edges. I used half dark chocolate and half milk chocolate, which isn’t exactly traditional for a s’more, but it works nicely here.
4. While the chocolate is still soft, place the mini marshmallows in a single layer over the top, trying to cover as much of the chocolate as possible. You can do this one marshmallow at a time, which is time consuming but the end result will look prettier and much more orderly. A faster and more haphazard approach is to sprinkle the marshmallows over the top and then try to fill in the gaps. I will let you and your personal level of OCD determine the better option!
5. Place in the fridge for an hour or two to let the chocolate set. Then toast the marshmallows under a hot grill/broiler for 1-2 minutes until puffy and golden. And please watch this carefully. Do not look away from the grill/broiler as they change color quickly. And if you’ve lined your tin with paper and you have a gas grill/broiler like me, then make sure you cut away the excess paper so it doesn’t burn! I tried this with the marshmallows closer to the heat and also 4-6 inches away from the heat and found that having more distance worked better for a more even color.
6. At this stage the marshmallows are toasty and crispy, but if you leave the traybake for a few hours, the marshmallows become soft and gooey and sticky. And the chocolate becomes soft and gooey. Enjoy!