Light and airy coconut water marshmallow meets rich and decadent chocolate ganache on top of a buttery graham cookie. An impressive dessert but broken down into three easy steps.
Make the cookie crust
Bowl#1
16 tablespoons butter, softened
1/2 cup dark brown sugar
3 ounces honey
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 dash graham extract, optional
Bowl #2
2 cups all-purpose flour
1/2 cup whole wheat flour
1
Preheat the oven to 325 degrees Fahrenheit and prepare a 9x13 pan by lining the bottom with parchment paper and lightly spraying with nonstick spray.
2
Cream together all the ingredients in the first bowl until thick and smooth, around 3-5 minutes.
3
Add in the second bowl and mix until thoroughly combined.
4
Spread the dough evenly in the prepared pan and bake until just set. Remove and let cool in the pan.
Make the chocolate ganache
In a saucepan:
24 oz. semi-sweet chocolate, chopped or chipped
10 ounces heavy cream
1
Over low heat, gently stir the chocolate and cream until melted and smooth.
2
Pour the ganache over the cookie crust and spread evenly. Let cool in the fridge for an hour.
Make the marshmallows
In a saucepan:
1/2 cup coconut water
1/2 cup light corn syrup
2 cups granulated sugar
2 tablespoons coconut extract
Tiny pinch of salt
Bowl #1
1/2 cup coconut water
3 1/2 packets of powdered gelatin
1
In bowl #1, sprinkle the gelatin powder over the coconut water and let sit for 10 minutes. If you're using a stand mixer, you can do this in the bowl of the stand mixer. If you're using a hand mixer, make sure the bowl is large enough to whip the whole batch of marshmallows; medium to large size.
2
In the saucepan, stir all the ingredients together and place over medium heat. Attach a candy thermometer and cook the mixture until it reaches 240 degrees Fahrenheit. Once it reaches 240 degrees Fahrenheit, pour the hot mixture over the bloomed gelatin in the first bowl.
3
Beat the mixture for five minutes. It will become white and fluffy and grow in volume.
4
After five minutes, spread the marshmallow evenly over the chocolate ganache in the pan. Dust the top with a tiny bit of powdered sugar and let cool, uncovered, in the fridge until set.
5
Run a knife around the edges of the pan to help release the bars. Cut into any shape or size you like.
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