if you don't have a campfire handy, you can make s'mores bars at home! These were truly delicious and worth the effort making the 3 separate elements.


1/2 c wholemeal flour (I used spelt)

1/2 c plain flour (I used spelt)

3 Tbsp brown sugar

1/2 tsp baking powder

1/4 tsp salt

56 g cold butter, cut into cubes

2 eggs, separated


250 g dark chocolate

1/2 c almond butter


1/3 c granulated sugar

2 Tbsp honey

1/3 c water

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

In a food processor mix the flours, baking powder and salt. Add the sugar and pulse until combined. Add the butter and pulse until fine crumbs form. Add the egg yolks and pulse until the dough comes together. You can also mix these ingredients in a bowl by hand.

Transfer to your tin and spread out evenly, using a flat-bottomed glass or cup to press the dough in.

Bake for 15-20 minutes until cooked through and browned on the edges. Cool in the tin on a wire rack. While the crust is baking make the filling by melting the chocolate and almond butter in a bowl set over a bain marie. Stir until melted and smooth. Remove from the heat, pour over the base and spread in an even layer. Freeze until the chocolate is firm, up to 30 minutes.

Make the marshmallow by beating 1 Tbsp of the sugar with the egg whites using an electric mixer until soft peaks form.

Combine the remaining sugar, honey and water in a small saucepan and bring to the boil while stirring often. Stop stirring and boil until the syrup reaches 113C on a candy thermometer. This might take 10 minutes. You can swirl the pan occasionally but don't stir.

Turn the oven onto grill and place the oven rack near the top.

Remove syrup from the heat and slowly drizzle it into the egg whites while beating slowly. Continue whisking until stiff, glossy peaks form, around 5 minutes.

Spread evenly over the frozen chocolate layer and place under the grill for about 1 minute, until lightly browned. Watch closely as the marshmallow can burn quickly.

Cool in the tin on a wire rack until set. Lift out of the tin using the sides of the baking paper. Cut into squares or rectangles.

Serve immediately if you want a classic s'mores experience with warm marshmallow and melty chocolate. Store in the fridge.