Raspberry S’mores Bars: Gooey Graham Cracker Dessert Bars

Ingredients

For the graham cracker crust:

• ¾ cup all purpose flour
• 3 tbsp whole-wheat flour
• ¼ tsp ground cinnamon
• 3 oz salted butter, at room temp.
• ¼ cup brown sugar
• 1 tbsp honey

For the marshmallows:

• ½ cup light corn syrup
• ¾ cup granulated sugar
• ½ cup water + ¼ cup water (divided)
• 2 tbsp gelatin powder
• 1 tsp vanilla extract

For the filling and coating:

• ⅓ cup raspberry jam
• 10 oz dark chocolate melting wafers
• Powdered sugar (for dusting)
• Dried raspberry for garnishing

1. In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey and continue beating until smooth. Add the flours and cinnamon and beat until the dough pulls away from the sides and forms a single ball. Wrap in plastic and chill at least 30 minutes, up to 2 days.
2. On a lightly floured surface, work the chilled dough until pliable. Roll it out slightly larger than an 8″x8″ pan, trim the edges, and line the pan with parchment (letting it go up the sides). Flip the dough into the pan and press to fit. Prick the crust with a fork and bake at 350°F for 10–12 minutes or until golden. Let cool completely.
3. For the marshmallow: in a small saucepan combine ¼ cup corn syrup, granulated sugar, and ¼ cup water. Bring to a boil and cook until the syrup is clear and reaches 235°F (113°C). Meanwhile, stir the gelatin into ½ cup water and microwave briefly until melted. Combine the melted gelatin with the remaining ¼ cup corn syrup in the stand mixer and whip until frothy.
4. With the mixer on low, slowly pour the hot syrup into the gelatin mixture. Add vanilla and increase to high speed, whipping until the bowl cools to room temperature (about 5–8 minutes).
5. Spread half the marshmallow mixture over the cooled crust and smooth. Spoon the raspberry jam over the marshmallow in several places so it doesn’t sink, and gently spread. Add the remaining marshmallow and smooth the top. Let set overnight.
6. Use the parchment to lift the slab from the pan. Dust a sharp knife generously with powdered sugar and cut the marshmallow away from the parchment, slicing into 12 squares.
7. Melt the dark chocolate wafers in the microwave in 15-second intervals, stirring between. Dip or spoon chocolate over each bar, using the back of a spoon to coat sides and remove excess. Garnish with dried raspberries and set on parchment to harden.