Welcome to a new featured series on Mangia McCann: Top Chef Tuesdays! I’m a huge fan of the show and every Tuesday I’m going to come up with a challenge based upon the prior week’s episode. I will try and keep spoiler alerts to a minimum. Be sure to check out my Instagram TV page for associated video content.
Week 3’s Quickfire Challenge was a bit longer than most, giving the chefs 45 minutes to complete a dessert (gasp!). The sponsor for the challenge was Talenti and their new layers product. I must say the power of a commercial within a show is strong. I’d never heard of this layered product from them and I almost did buy a tub of it when I saw it at the grocery store.
But, I’d had enough sweets as I played along with the cheftestants. The goal was to whip up a dessert, consisting of 3 distinct layers, and get it on the plate for Padma and guest alumni judge, Carrie Baird. This was no easy feat. I’ve made this dessert a few times, so luckily I knew the basics for the ingredients. However, I also remembered that the layers, especially the middle brownie layer, is supposed to fully cool down before adding on the whipped meringue and toasting it under the broiler. The result was delicious, but the middle texture was hot and runny, not warm and solid, and it “ran out” on the plate. Don’t worry though, I have the full recipe - with correct cooking times - below! These are a fantastic dessert option as they are make ahead, and there’s not too much hands-on time.
S’mores Bars
Adapted from Food&Wine, Cheryl & Griffith Day
Try and get real-deal, plain, graham crackers; not the Honey Maid ones, as they impart a different flavor to the dessert.
Crust
3 cups graham cracker crumbs
1.5 sticks butter, melted
2 tbsp brown sugar
1/4 tsp fine sea salt
Brownie Filling
4 oz unsweetened chocolate, chopped
1 stick cold butter, cubed
1.25 cups sugar
2 tsp vanilla extract
1/4 tsp fine sea salt
2 eggs
1/2 cup flour
Meringue
3 egg whites
3/4 cup sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
Preheat the oven to 350 and line a square baking pan with aluminum foil, wrapping some excess down the sides of the pan. You’ll need these flaps to pull the dessert from the pan later.
Pulse about 2.5 envelopes of graham crackers in a food processor until the texture of course meal. Pour into a bowl with the melted butter, brown sugar and salt and mix until thoroughly combined. Dump into the foil-lined pan and press the crumbs down into an even base layer.
Place in the oven for about 10 minutes. Remove and cool completely.
Using a double broiler, combine the chocolate and butter, over medium heat and stir occasionally until fully melted and smooth. Remove the bowl from the simmering pan and whisk in the sugar, vanilla and salt. Once fully incorporated, whisk in the eggs, and then stir in the flour until fully incorporated.
Pour the brownie mix over the crumbs and place in the oven and bake for 25 minutes. Remove from the oven, place on a rack and let cool completely.
When ready to finish, preheat the broiler with the rack about 8 inches under the broiler. Place the egg whites and sugar in the bowl of a stand mixer, fitted with a whisk, and mix on high speed for a few minutes. Add in the vanilla and cream of tartar and continue to whisk until glossy and starting to really thicken. Then spread the meringue on top of the cooled brownie and, using an offset spatula, whip up the top of the meringue to create little peaks.
Place under the broiler for a minute or so, until the peaks start to brown. Let cool for a few minutes and then cut into squares and serve.
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