Yield: 24 bars

Cookie Dough

Unsalted butter, room temperature, 8oz
Brown sugar, 8oz
Granulated sugar, 4oz
Eggs, 2
Graham crumbs, 11/2c
Bread flour, 14oz
Baking soda, 1/2tsp
Salt, 1/2tsp
Bittersweet chocolate chips, 3/4c

Procedure

Preheat oven to 325°F. Grease a half sheet pan and line with parchment paper. Cream the butter and sugars together. Add eggs one at a time, add the vanilla. Sift all dry ingredients together and add to butter mixture. Mix until combined. Scrape bowl. Stir in the chocolate chips.

Marshmallow

Powdered gelatin, 3 packs
Water, 1c
Granulated sugar, 12oz
Light corn syrup, 1c
Salt, 1/4tsp
Vanilla, 1tsp

Procedure

Place 1/2 cup of water in a mixing bowl with a whisk attachment. Sprinkle gelatin on top. Bring 1/2 cup of water, corn syrup, sugar and salt to 240°F on the stove. With the mixer on high, slowly pour the hot syrup into the mixing bowl. Whip the marshmallow until the bowl is slightly warm to the touch and begins to thicken, add the vanilla. Place marshmallow into a piping bag (spray a spatula and the inside of the bag with non-stick spray).

Topping

Break up bits and pieces of the remaining dough and scatter it onto a new baking tray all the way to the edges. It should be even and not too thick (the dough will expand so you can leave some gaps). Bake at 325°F for 12 minutes, let cool. Place the topping on the marshmallow layer, and press down to make it stick (you will have to do this in pieces). The topping should cover the entire sheet. Store bars in the refrigerator. Reheat to 500°F for 3 minutes.

 

Formulation courtesy of Mi Kim, Macrina Bakery