S'more Cheesecake Bars
Tuesday, November 15, 2011 at 4:59AM 
Millions of Girl Scouts can't be wrong! While doing research for our S'mores gift pack goodness I became marshmallow/choco-graham obsessed! This recipe makes the smoothest, creamiest (hello cheesecake!) dessert bars on the planet. They were a big hit with everyone who tried them, I found myself hiding a few bars for myself each time I made a batch ;) Enjoy!
S'more Cheesecake Bars
For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted
For the cheesecake:
1/2 cup semisweet chocolate chips
8 oz. cream cheese, at room temperature
1/4 cup sour cream
1/2 cup marshmallow fluff
2 tsp. cocoa powder
1 tsp. vanilla extract
2 large eggs
For the topping:
2 cups mini marshmallows
Milk chocolate, melted (optional)
Directions:
To make the crust, preheat the oven to 350˚ F. Line an 8×8″ baking pan with foil; spray generously with cooking spray (make sure you go all the way up the sides - I had a little issue with the marshmallows wanting to stick!). Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chocolate chips in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow fluff. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust. Bake about 30 minutes, or until the center does not jiggle when shaken slightly. Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
