Go Back
A delicious plate of Bonfire Bars

Bonfire Bars

These Bonfire Bars are a delightful combination of chocolate, caramel, and marshmallow that will impress any crowd!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Setting Time 12 minutes
Total Time 12 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 680 g evaporated milk
  • 120 g heavy cream
  • 380 g sugar
  • 285 g corn syrup
  • 113 g butter
  • 2 g salt
  • 227 g bakers chocolate, unsweetened
  • 300 g chocolate or candy melts
  • 340 g graham cracker crumbs
  • 300 g flour
  • 150 g brown sugar
  • 3 g salt
  • 170 g butter, cold, cut into small cubes
  • 30 g unflavored gelatin
  • 120 ml cold water
  • 380 g sugar
  • 285 g corn syrup
  • 180 g honey
  • 150 ml water
  • 10 g vanilla
  • 1361 g dark chocolate, tempered

Equipment

  • 12 X 17 inch sheet pan
  • 5 quart planetary mixer
  • heavy duty pot
  • oiled parchment paper

Method
 

  1. Prepare a 12 X 17" sheet pan by lining it with lightly oiled parchment paper. Leave a 3" overhang on the short sides.
  2. Combine evaporated milk, heavy cream, sugar, corn syrup, salt, and butter into a thick bottomed, heavy duty pot.
  3. Cook over medium heat until all ingredients have dissolved.
  4. Turn heat to medium high and cook until caramel has reached 228F.
  5. Add chocolate. Stir until chocolate has melted and caramel has completely incorporated chocolate.
  6. Pour caramel into prepared pan. Top with a sheet of lightly oiled parchment paper. Cool completely.
  7. Preheat oven to 350F.
  8. Combine graham cracker crumbs, flour, brown sugar, and salt in the bowl of a 5 quart planetary mixer.
  9. Add in butter. Mix until mixture becomes similar to a damp sand consistency - it holds together when you press it in your hand.
  10. Press mix into prepared sheet pan. Make sure it is pressed as tightly as you can get it.
  11. Bake for 20 minutes at 350F. Cool Completely.
  12. Melt 300 grams of chocolate or candy wafers. Spread in an even layer over top of graham cracker crust. Place caramel layer on top while chocolate is still wet.
  13. Combine 120 grams of cold water with 30 grams of unflavored gelatin in the bowl of a 5 quart planetary mixer. Set aside.
  14. Set up a hot water bath but do not start heating the gelatin yet.
  15. Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Cook until 252F.
  16. Turn off heat and cool undisturbed to 212F. While the slurry is cooling, melt your gelatin over the hot water bath.
  17. When the mix is 212F, place your mixing bowl with fluid gelatin in the base of your mixer. Turn the mixer on high with the whisk attachment.
  18. Slowly stream hot syrup into the gelatin. Mix for 8 minutes. Add vanilla and mix for 30 more seconds.
  19. Spread marshmallow directly on top of chocolate caramel. Cover the marshmallow with a piece of oiled parchment paper and allow to sit for a minimum of 12 hours before cutting.
  20. Using an oiled knife, cut 1.75" squares.
  21. Melt and temper chocolate. Bottom squares before dipping completely by holding a piece between your thumb and forefinger and dipping into chocolate. Scrape along a spatula to remove excess.
  22. Dip completely after bottom as set up.

Notes

For best results, let the bars set overnight before cutting to ensure a clean cut and perfect texture.