Mallobars

I was surprised to learn recently that I have annoying habits. I thought my husband was the only one in our dynamic duo that annoyed the other, but one day, he casually mentioned that he found my habit of leaving cupboard doors open a little annoying.

I had no idea that I leave cupboard doors open. But, I hate to admit it, after he pointed it out, he's right. I do and I have no idea why. Maybe in the back of my mind, I think I'm going to need to get back to that cupboard very soon, so it's a time-saver to just leave the door flung open. Until I smack my head into the corner of a cupboard door, but that's another story entirely.

I also have an annoying habit of making things like these mallobars, just because they are pretty and I wanted to learn how to make homemade marshmallow, but then realize that now someone needs to eat these. It's a tall order, but I dig in, cutting through the thin top chocolate layer, the fluffy marshmallow layer, and finally the firm graham cracker cookie bottom, and portion out a small chunk for myself. And then another little sliver. And then another, just enough for a couple bites. After a chug of milk, I consider one more, you know, for dessert. Maybe two.

SomeonepleasecomeandtaketheseawayfrommeseriouslyIhaveaproblem...

Fortunately of me, mallobars will be an occasional treat since these aren't as easy to make as a brownie box mix - there are many steps to the process, but you can break it up. I made the bottom cookie layer after work one day, then the rest another night. You also need equipment - a candy thermometer and a stand-mixer...ok, maybe you can use a hand-held mixer, but I pity the person who tries to whip up the marshmallow by hand. But the results are so pretty and tasty. Just have a distribution plan in place afterwards because, as I have discovered, leaving them on your kitchen counter makes them very, very prone to consumption.

Mallobars
From COOK THIS NOW by Melissa Clark. Makes about 18 (2-inch) squares

for the graham cracker base 
1 cup (2 sticks) unsalted butter
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

for the honey marshmallow 
3 envelopes unflavored gelatin (about 3 tablespoons)
1 cup cold water
2 cups granulated sugar
1/4 cup honey
2 large egg whites
1/4 teaspoon kosher salt
1 tablespoon vanilla extract

for the chocolate glaze 
9 ounces bittersweet chocolate, chopped
3/4 cup heavy cream

First, make the graham cracker base. In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth. In a medium bowl, combine the flours, salt, and cinnamon. Add the dry ingredients to the mixer and beat until the dough just comes together. Wrap the dough in plastic and pat into a disc. Chill the dough for at least 1 hour and up to 2 days.

When ready to bake, preheat the oven to 325°F. Line a 9 x 13-inch baking pan with foil or parchment paper. On a lightly floured surface, or in between two sheets of parchment paper, roll out the dough into a rectangle that just fits the prepared pan. Carefully transfer the dough to the prepared pan. Squish it to fit if it starts to tear (the dough is soft). Prick dough all over with a fork. Bake the graham cracker base until golden brown, 18 to 20 minutes. Allow the crust to cool completely before topping with the marshmallow. (The graham cracker base can be made a few days ahead; store, covered in foil, at room temperature.)

While the graham cracker base cools, prepare the honey marshmallow. Place the gelatin in the cold water to bloom. In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240°F on a candy thermometer.

In the bowl of an electric mixer, whisk the egg whites and salt until soft peaks form. When the sugar mixture has come up to temperature, carefully pour it into the egg whites while whisking. Continue whisking until the mixture has cooled slightly, about 1 minute, and add the gelatin and water mixture and the vanilla. Continue whisking until the mixture begins to thicken and quadruples in volume, 5 to 7 minutes. Scrape the marshmallow onto the graham cracker base and smooth the top with a spatula. Allow the marshmallow to set for 4 hours or overnight at room temperature.

To prepare the chocolate glaze, place the chocolate pieces in a bowl. In a saucepan over medium-high heat, bring the cream just to a boil. Pour the cream over the chocolate and whisk until the chocolate has melted and the glaze is smooth and shiny. Pour the glaze onto the set marshmallow and smooth with a spatula. Allow the glaze to set, about 30 minutes, before cutting into squares.