Cheez-It® S’more Brownies

Enjoy the unexpected and delightful combination of savory Cheez-It®, sweet marshmallows, and rich chocolate in every bite of these Cheez-It® S'mores Brownies. They’re sure to become a new favorite!

PREP TIME (MIN): 45

TOTAL TIME (MIN): 375

SERVINGS 16

Ingredients

For the Cheez-It® Cracker crust:
2 cups Cheez-It® Crackers
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon kosher salt
For the brownie layer
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon kosher salt
2 teaspoons vanilla extract (or 1 teaspoon paste)
2 large eggs
1/4 cup all-purpose flour
For the Marshmallow Topping:
2/3 cups water, divided
2 packets gelatin powder
1 teaspoon kosher salt
1 teaspoon vanilla extract (or ½ teaspoon paste)
1/3 cup water
1 cup granulated sugar
1/4 cup corn syrup

Directions

Make the crust. Preheat the oven to 350F, grease and line an 8×8” square pan with parchment paper. In the bowl of a food processor, process Cheez-It® crackers until they are finely ground.

In a medium bowl, mix ground Cheez-It® Crackers, butter, sugar, and salt. Press into the bottom of the pan.

Make the brownie batter: In a medium saucepan over medium heat, melt the butter. Then add the sugar and whisk to combine. Reduce heat to low and add the eggs and whisk again, for a full minute. Add the cocoa, flour, vanilla, and salt and whisk just until blended.

Pour brownie batter onto the Cheez-It® curst and spread it out evenly. Bake for 30-35 minutes. Once the brownies come to room temperature, set them in the fridge to chill.

Make the marshmallow layer. Combine the gelatin, ⅓ cup cool water, 1 teaspoon salt and vanilla in the bowl of a stand mixer fitted with the whisk attachment. In a medium saucepan, stir together the sugar, corn syrup and remaining ⅓ cup water. Set to cook over medium heat, with a candy thermometer clipped onto the pan. When the temperature reaches 250F, turn off the heat. Once the sugar is done cooking, turn the mixer on low so it can break up the gelatin and slowly pour in the hot sugar mixture. Turn the mixer to medium high and whip for about 10 minutes, until the mixture is thick and fluffy.

Spread the mallow mixture over the cooled brownies in an even layer. Cover with foil (lightly greased with cooking spray) and set in the fridge for about at least 2 hours (up to 24). Dust the top with powdered sugar, using your fingers to smooth it over.

Slice in 16 squares, then use a kitchen torch to char the marshmallows. If you don’t have a kitchen torch, you can place the bars on a sheet pan under the broiler for a couple minutes.