Ingredients
For the shortbread crust:
1 stick butter, softened
1/4 cup white sugar
1 cups all-purpose flour
1 egg, beaten
1 tbsp milk or cream
For the caramel layer:
1/3 cup white sugar
1/4 cup plus 1 tbsp dark corn syrup
1/3 cup heavy cream
3 tablespoons butter
1/4 teaspoon vanilla extract
For the marshmallow layer:
1 Recipe Homemade Marshmallows (follow the directions below)
For the chocolate ganache:
1 cup chocolate chips
1/4 cup heavy cream
Preparation
DIRECTIONS For the crust: Preheat oven to 350 degrees. In a medium bowl, mix together the butter, sugar, and flour until evenly crumbly. Add the egg and milk, mix to form a dough. Press into a buttered 9″ by 9″ or a 10″ by 10″ baking pan (see note, below). Bake for 20 minutes and set aside to cool in the pans.
For the caramel layer: In a 2 quart saucepan, combine all the ingredients for the caramel layer. Bring to a boil, stir until the sugar dissolves, and then stop stirring. Continue to boil until a candy thermometer reads 230 degrees. Remove from heat and pour over the baked crust. Set aside the caramel layer to cool.
For the marshmallow layer: Follow the directions in the homemade marshmallow recipe, except instead of pouring the marshmallow batter into a prepared container, pour it on top of the cooled caramel layer, and spread it out evenly. Allow to set in the refrigerator until marshmallows are much less sticky, about 2 hours.
For the chocolate layer: Melt chocolate and cream together in the microwave for about 20 seconds, and then stir. If the chocolate is not fully melted, heat for another ten seconds, and stir again. Repeat until you have a smooth, chocolate ganache.
Pour the ganache over the marshmallow layer on the bars, and allow to set in the refrigerator for another hour or two (I know, it’s torture).
Once the chocolate has set, cut the bars using a large, very sharp knife. The caramel hardens quite a bit but can still be cut, just apply pressure. Serve!
Note: The recipe I made created enough for a 6″ by 10″ baking pan, and also a 6″ circular pan. A 9″ by 9″ or a 10″ by 10″ pan would hold the same amount of dough, the only difference will be how tall your bars are (bigger pan, shorter bars).
