Move over, S’mores! These Bejeweled No bake Bars are here to stay. ( Whilst looking pretty)
Undoubtedly, these crunchy delights, are half the fuss of smores, and twice the fun.
Furthermore, the Bejeweled Bars are healthy: with nuts, puffed millet/or rice, and Gluten Free!!
Finally, I added some homemade candied Cranberries, because the season calls for them. Find the recipe here:
However, If you prefer to use candied oranges, find my recipe here:
https://blog.giallozafferano.it/growingupitalian/dolce-di-polenta-e-grappa-con-scorze-candite/
Ingredients
Bejeweled Bars Mix:
Tools
1 sheet of parchment paper soaked in cold water, and squeezed well
1 brownie pan, about 2″ deep and 7″x10″ or 8″ square
1 kitchen torch
Steps
First, to prepare our Bejeweled bars, have all the ingredients ready and scaled. In fact, if you are making the candied fruit, you might want to do that one day ahead.
Prepare the pan
Secondly, place the wet (and squeezed very well) parchment paper in the pan, making sure it has a little overhand on every side.
Make the mix
1- Melt the chocolate in a large bowl, over a pan of simmering water (not boiling)
2-Mix all the dry ingredients
3-Pour the dry ingredients in the bowl with the chocolate and stir well with a spatula
4-After the mix is cohesive, scoop it into the prepared pan, and level it off with an offset spatula
5-Scatter the marshmallow over the chocolate mix and press firmly with your hands to make them adhere to the still warm mix.
6-Place in the freezer for about 30 minutes
Finishing touches
When the Bejeweled bars have hardened, cut them into 12 portions with a sharp knife.
Consequently, freeze the portions again for another 10 minutes or refrigerate, covered, overnight.
Finally, just before serving the dessert, brulee’ the Marshmallow side until puffy and charred.
Serve immediately or refrigerate in a air tight container for up to a week.
Varied doses for servings