Instructions
- Line a 8 x-8 inch baking dish with parchment paper, allowing extra parchment to hang over the edges.
- Mix graham cracker crumbs and melted butter until well blended. Press this mixture into the bottom of the prepared baking dish. Place in freezer while you make the filling.
- Place the chopped chocolate into a heat-proof bowl. In a saucepan, heat 2/3 cup heavy cream and espresso powder over medium-high heat until it only just begins to boil.
- Pour the hot heavy cream over the chocolate. Allow to stand for 3 – 4 minutes, then stir until you get a glossy, smooth chocolate ganache. Stir in salt. Let cool until warm.
- In a separate bowl, whip the remaining 1 cup heavy cream until stiff peaks only just begin to form.
- Once the chocolate ganache has cooled, gently fold the whipped cream into it until fully incorporated.
- Transfer the chocolate filling into the graham cracker crust and smooth out the top. Refrigerate for at least 4 hours, or until the filling is completely set.
- Slice into squares. Place a marshmallow on top of each bar. Toast the marshmallows with a kitchen torch. Serve!
