Graham cracker crust and fudgy chocolate, topped with fluffy homemade marshmallow fluff
Servings 12servings
Prep Time 40 minutesmins
Cook Time 30 minutesmins
Setting Time 3 hourshrs
Total Time 4 hourshrs10 minutesmins
Equipment
Stand or Hand Mixer
Candy Thermometer - optional
9x13 Baking Dish
Kitchen torch - optional
Ingredients
For the Graham Cracker Crust:
18-20Graham cracker sheets, about 2 sleeves, crushed
1Stick Butter, melted
1/2cupGranulated Sugar
Pinch of Salt
For the Chocolate Layer:
14fl oz.Sweetened Condensed Milk, one can
12oz.Semi Sweet chocolate, chopped
1tbspVanilla extract
For the Marshmallow Topping:
3packsUnflavored Gelatin, about 21 grams
1cupCold water, divided
1 1/2cupsGranulated Sugar
1/2cupLight corn syrup
Pinch of Salt
2tbspVanilla Extract
Instructions
For the Graham Cracker Crust:
Preheat oven to 350 degrees F, generously grease a 9x13 baking dish with cooking spray*, set aside. In a medium mixing bowl combine the crushed graham crackers*, melted butter, sugar, and salt. Stir to combine, the mixture will still be loose but should pack together.
Dump the graham cracker mixture into the prepared baking dish and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well. Bake at 350 degrees F for 9-10 minutes until golden brown. Set aside and allow to cool.
For the Chocolate Layer:
In a medium saucepan combine the sweetened condensed milk and chocolate. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract. The mixture should be smooth and lump free.
Pour over the top of the graham cracker crust, smoothing into a even layer. Set aside, allow the chocolate layer to set completely before topping with the marshmallow layer.
For the Marshmallow Layer:
In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
In a medium saucepan combine the remaining1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.
Scoop the marshmallow mixture on top of the chocolate layer. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cold water to help the spreading process. Allow to set completely, 2-3 hours.
Once the marshmallow layer has set up, you can toast the top if desired. If you have a kitchen torch use that the carefully torch the top of the marshmallow. If you do not have a kitchen torch, adjust your oven rack to the highest setting. Turn your broiler on high and toast the marshmallow, watching carefully so nothing burns.
Allow to toasted marshmallow to set for just a minute or two before cutting. Slice and enjoy, these are best served immediately but will keep for 1-2 days in an airtight container at room temperature.
Notes
*Easily crush graham crackers in a food processor or place in a Ziploc bag and crush with a rolling pin.*These can be made a day in advance, prepare and layer all three layers as described, but do not toast the marshmallow. Wrap and store in the fridge until you plan to serve, up to 24 hours. Toast the marshmallow right before you plan to serve, slice, and enjoy!*To make this recipe a little quicker, you can substitute store bought marshmallow fluff for the top layer. It will give a slightly sweeter taster but it will set and toast just like the homemade marshmallow topping!