It’s here! My favorite time of the year!

Okay, well, technically it’s not completely here.  Considering it feels like it’s 90 degrees outside and it’s only 9 am.  I can fully admit that I am jealous of those able to sport leggings and sweaters this past weekend.

But that’s why this s’mores bar is so amazing.  Because it doesn’t have to be a chilly 50 degrees for you to add an autumn touch to the mix.  You know, if you haven’t been drinking fall-flavored iced coffees from Dunkin’s for nearly a month already.

And this s’mores bar is a synch to put together.

You know, after you’ve made the marshmallows.

And you’ll want to make the marshmallows.

Because there’s nothing that screams “special” more than making your own marshmallows for your own s’mores bar.

And then you can get creative with your flavor combinations.  Like making pumpkin flavored marshmallows.

You heard me.  PUMPKIN!

I’ve been in love with the pumpkin + s’mores combination since I made s’mores pudding parfaits a couple years ago. These things were loaded with graham crackers, chocolate pudding, and a pumpkin marshmallow cream.  So good.  I then took that same flavor combination and made these pumpkin s’mores cupcakes and these pumpkin s’mores pancakes for one.  So, it’s only natural that my unique marshmallow flavor would be pumpkin.  Because it seems to be the flavor combination choice over the past few years when I crave autumnal flavors but I still haven’t fully given up on summer, either!

For the rest of your platter, think of flavor combinations.  What pairs well with pumpkin?  Obviously, all the chocolate.  So, I made sure to have dark, milk, and white chocolate on hand.  I also planned to make a standard vanilla marshmallow.  You know, for those who didn’t want to venture too far outside the box.  I wanted to add a little uniqueness to the vanilla choice, though, so I went a little “wild” with the chocolate choices.  Reese’s cups and caramel-filled Lindt bars.

And then I thought of it.  The most incredible “it’s-autumn” s’mores combination.

Caramel apples.

Toast your marshmallow and put it on a honey graham cracker + layer a Lindt caramel-filled chocolate square on top + add apple slices.

So. Stinking. Good.

To complete your bar, add a little crunch.  I opted for some cacao nibs, but you can choose nuts, toasted coconut, etc.

You can also choose different flavored graham crackers.  Making a chocolate marshmallow?  Have chocolate graham crackers and some Andes mints on hand.  Apple spice marshmallows?  I’m sure the cinnamon graham cracker and dark chocolate would be delectable.

Truly.  It’s quite endless the marshmallow + chocolate + graham cracker flavor combinations you can come up with.

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Vanilla Marshmallows

• 2/3 c. water, divided
• 2 packets unflavored gelatin
• 2/3 c. corn syrup
• 1 1/2 c. sugar
• 1 tsp. vanilla extract
• 1/4 c. powdered sugar

Spray a 6″ x 9″ inch baking pan* with cooking spray.  Line with parchment paper, leaving a 2-inch overhang on all sides.  Spray the parchment paper with cooking spray.

In the bowl to a stand mixer, add 1/3 c. of water and sprinkle the gelatin over top.  Set aside.

In a small saucepan, combine the remaining 1/3 c. water, corn syrup, and sugar.  Place the saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute.  Remove from heat, and with the stand mixing on a medium speed, slowly pour the boiling syrup down the sides of the mixing bowl into the gelatin mixture.  Turn the speed up to high and mix for about 10-12  minutes or until mixture becomes thick and glossy.

Add the vanilla extract and mix until well combined.  Spray a rubber spatula with cooking spray, and spread the gelatin mixture evenly into the prepared baking dish.  Spray a piece of plastic wrap with cooking spray and lay sprayed side down on top of the marshmallows.  Let stand for at least 2 hours.

Carefully remove the marshmallows from baking dish.  Remove plastic wrap and parchment paper and discard.  Cut marshmallows into 1-inch squares using a sprayed sharped knife.  Place powdered sugar in a bowl, dropping the marshmallows into bowl and tossing to coat.

 

Pumpkin Marshmallows

• 2/3 c. water, divided
• 2 packets unflavored gelatin
• 2/3 c. corn syrup
• 1 1/2 c. sugar
• orange food coloring
• 1/4 c. pumpkin puree
• 1 1/4 tsp. pumpkin pie spice, divided
• 1/4 c. powdered sugar

Spray a 6″ x 9″ inch baking pan* with cooking spray.  Line with parchment paper, leaving a 2-inch overhang on all sides.  Spray the parchment paper with cooking spray.

In the bowl to a stand mixer, add 1/3 c. of water and sprinkle the gelatin over top.  Set aside.

In a small saucepan, combine the remaining 1/3 c. water, corn syrup, and sugar.  Place the saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute.  Remove from heat, and with the stand mixing on a medium speed, slowly pour the boiling syrup down the sides of the mixing bowl into the gelatin mixture.  Turn the speed up to high and mix for about 10-12  minutes or until mixture becomes thick and glossy.

Add a couple drops of orange food coloring, the pumpkin puree, and 1 tsp. of the pumpkin pie spice to the gelatin mixture and mix until well combined.  Spray a rubber spatula with cooking spray, and spread the gelatin mixture evenly into the prepared baking dish.  Spray a piece of plastic wrap with cooking spray and lay sprayed side down on top of the marshmallows.  Let stand for at least 2 hours.

Carefully remove the marshmallows from baking dish.  Remove plastic wrap and parchment paper and discard.  Cut marshmallows into 1-inch squares using a sprayed sharped knife.  Place powdered sugar and remaining 1/4 tsp. pumpkin pie spice in a bowl, dropping the marshmallows into bowl and tossing to coat.

 

 

 

*I used the Pampered Chef Small Rectangular Baker, but I’m sure a standard loaf pan would do the trick.