Weigh out the ingredients
I
For the graham cracker shortbread crust and chocolate ganache layers, you'll need flour, vanilla, butter, graham cracker crumbs, salt, powdered sugar, chocolate, and heavy cream.
Weigh out the ingredients
II
For the marshmallow layer, you'll need sugar, light corn syrup, gelatin, vanilla, salt, and water.
Cream the butter until smooth, then add the powdered sugar, vanilla, and salt. Mix in the flour and graham cracker crumbs. Add the dough to the prepared pan. Chill in the fridge for 30 minutes. Bake the shortbread for 30-35 minutes or until it is an even light golden brown.
Make the graham cracker crust
III
Heat the heavy cream over low heat and bring to a simmer. Pour over the chocolate and gently stir with a rubber spatula until smooth. Pour the ganache over the cooled crust, and use an offset spatula to spread into an even layer.
Make the chocolate ganache
IV
In a large saucepan, combine the other 113g (½ cup) of water, granulated sugar, light corn syrup, and salt. Heat over medium heat and bring it to 240 degrees F. Slowly drizzle the hot sugar over the gelatin. Increase the mixer speed to high and mix until thick and cool. Pour on top of the ganache layer.
Make the marshmallow
V
Once set, use a sharp, buttered knife to cut the bars into 16 squares. Use a kitchen torch to toast the tops of the marshmallows. Enjoy!
Cut into squares & toast
VI