I don’t if it’s a Kiwi thing or just a family thing, but growing up S’mores didn’t feature in the list of treats to make – in fact it wasn’t until reading The Babysitters Club (quality 90s reading there!) that I even heard that they existed.
But despite this I definitely have an appreciation for the classic S’more. It’s not surprising really – anything that teams together marshmallow and chocolate is a winner in my books! But without a fireplace or regular camping trips S’more still don’t make much of an appearance in my life.
Then last week I spotted this pin while trawling Pinterest and knew I just had to give it a go – it just looked incredible! Why make S’mores one by one when you can make S’mores slice?
The trouble with the original recipe is that – as you would expect – it’s very American. While I could have popped out to the American store and bought the ingredients I (a) didn’t feel like making the trek and (b) couldn’t bear the thought of paying through the nose for the required graham crackers and corn syrup. So I decided to take a Kiwi twist on the recipe and adapt it to be made from classic Kiwi ingredients.
So what is this Kiwi version of S’mores slice? Imagine a smooth vanilla biscuit base that crumbles into your mouth as you bite into it, topped with a layer of fudgy milk chocolate, and finished with a generous helping of homemade marshmallow that’s been lightly toasted under the grill. Sounds good right?
While there are a good few steps to this recipe, it doesn’t take as long to make as you might think. Preparing the base mixture is as simple as blitzing biscuits and butter together in a food processor – then just pop it in the oven for 10 minutes. While that’s in the oven, you can prepare the chocolate filling – by the time that’s ready, you’re base will be too! Finally, whip together the marshmallow mixture, pour it on top and leave it to set.
The chocolate filling is made from just two ingredients – milk chocolate and condensed milk. I was slightly worried as I pulled the slice together that combining two rich ingredients in a single layer would be a little too sweet, but luckily this wasn’t the case. All the condensed milk did was leave the chocolate layer with a smooth, fudgy consistency that makes it easy to cut (and bite!) into even when completely set.
I absolutely love the way this slice turned out and can’t wait to make it again. Not only does it look gorgeous – just look at those beautiful layers! – the flavours came together beautifully to make a truly memorable slice.
The bonus? This recipe goes a long way – you’ll either get 16 bars (as pictured) or a whopping 48 squares from this recipe. Enjoy!
Recipe adapted from Handle the Heat
- 375g (1.5 packets) vanilla wine biscuits
- 225g butter, melted
- 500g milk chocolate
- 375g (1 can) condensed milk
- 500g caster sugar
- 4 tsp glucose
- 2 Tbsp gelatine
- 2 egg whites
- Preheat oven to 175 degrees Celsius. Line 30x20cm lamington pan with baking paper.
- Place biscuits in food processor and pulse to a fine crumb. Add melted butter and pulse until well combined.
- Tip crumb mixture into prepared pan and press into an even layer. Place in oven and bake for 10 minutes.
- Break chocolate into small pieces and place in medium saucepan. Add condensed milk.
- Gently warm over medium-low heat, mixing continuously, until smooth and combined.
- Pour chocolate mixture over base and spread into an even layer. Set aside.
- Set oven to grill and preheat to 180 degrees Celsius. Place 200ml of water in a bowl and sprinkle with gelatine. Set aside.
- Place sugar, glucose and 200ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved.
- Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120 degrees Celsius.
- Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
- Place egg whites in a large bowl and beat with whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing.
- Continue to beat on high until white and glossy – about 5 min with stand mixer, 10 with hand mixer.
- Pour over prepared slice and spread to edges. Place pan in oven and grill until just golden.
- Remove from oven and allow to set at room temperature overnight. Slice into bars of squares. Store in an airtight container.