Star Anise S'more Bars

These bars are the perfect bite to bring to any Halloween gathering. Decadent layers of homemade graham cracker crust, dark chocolate, and a star anise marshmallow topping.Below I'm detailing each step and it’s easier than you might think to make something this lovely and delicious. This year, skip the packages of the artificial who-knows-what and get ready to hand out squares of the ultimate spooktacular treat.Star Anise S'more BarsHow to make each layer: (in the following order)Graham Cracker CrustIngredients:12 organic graham crackers6 tablespoons organic unsalted butter, cut into ½ inch cubes½ teaspoon saltDirections:Preheat oven to 325 degrees. Place graham crackers in a blender or food processor: blend until the crackers become a flour-like consistency. Transfer to a mixing bowl and add salt. Add butter and mix with your hands. Once the butter has been completely incorporated, press the mixture into a buttered 8” tarte pan. Bake for about 10-15 minutes until the crust is golden brown. Allow to cool.Dark Chocolate LayerIngredients:1 1/2 cups dark chocolate chips3 tablespoons organic heavy creamDirections:Create a double boiler by placing a heatproof bowl atop a pan filled with about 2 inches of water. Add the chocolate chips and heavy cream to the bowl and stir until the chocolate has melted and the mixture is silky smooth and shiny. Immediately pour over the graham cracker crust. Allow to cool before starting on the marshmallows.Star Anise Marshmallow ToppingIngredients:¾ cup filtered, cold water (divided)1 1/4-ounce package unflavored gelatin1 cup organic star anise sugar (simply add ½ teaspoon of freshly ground star anise to 1 cup sugar + mix)1/3 cup organic light corn syrup1/4 teaspoon rose saltDirections:Make the star anise sugar. Then, pour 1/2 cup cold, filtered water into the bowl of a stand mixer fit with a whisk attachment. Pour the gelatin over the cold water and let sit for about 10 minutes. In a medium saucepan over medium heat, bring star anise sugar, corn syrup, rose salt, and remaining ¼ cup water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F, stirring occasionally.When the sugar mixture is heated to 240 degrees F, turn the mixer with the gelatin and water on low speed. Slowly stream the hot sugar mixture into the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture…do so carefully as the mixture is very hot. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8-10 minutes. Spread the marshmallow mixture on top of the dark chocolate layer. Using a kitchen torch, roast the marshmallow topping if you wish. Allow to cool completely (about 30 minutes) and cut into small squares.You can also see my recipe on Darling Magazine...Photography + Recipe by Cassie Winslow