My cousin Dale recently catered an event where his clients were HUGE Elvis Presley fans, and ever the BOSS, Dale chose to make the dessert for that party a throwback to Elvis. And OMG I might have died a little when I saw this delicousness on facebook! Of course after I asked him for his assembly directions and permission to use his image, I set to work to copy cat and make these. I was NOT disappointed! I used some of the homemade marshmallows I had made a couple weeks back and well, all I can tell you is you have GOT to try these!
- 12 whole graham cracker cookies
- 12 squares Ghiradelli Intense Dark Bar Twilight Delight 72% Cacao
- 2 bananas sliced on the bias
- 12 large marshmallows
- 12 slices thick sliced hickory smoked bacon we used Wright's brand
- All natural smooth peanut butter
- Lay out your layers of halved graham crackers on a parchment lined cookie sheet
- Generously spread a layer of peanut butter on to each
- Place a marshmallow on each and broil for a few seconds until toasty. (watch closely you don't want burned marshmallows)
- remove from oven and working quickly stack your remaining ingredients on each beginning with the chocolate squares, then banana, then bacon.
- Spread a dollop of peanut butter on each of the remaining graham cracker tops and place onto the broiled, layered bottoms.
I located this recipe in a box of old southern recipes salvaged at an estate sale. This is but one of the treasures I found! I have used both sorghum and cane syrup to make these. They aren’t your mama’s stay puf marshmallows! I’ve adapted the recipe a bit for the modern kitchen, you’ll love these! A candy thermometer is very necessary and remember like meringue, don’t make these on a wet, humid day!
- 3 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1 1/4 cups sorghum syrup
- 1/4 teaspoon kosher salt
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- Sprinkle gelatin over 1/2 cup cold water in bowl of a heavy-duty electric stand mixer.
- Stir together granulated sugar, next 2 ingredients, and 1/2 cup water in a 4 1/2-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil.
- Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240° (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).
- Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.
- Whisk together cornstarch and powdered sugar.
- Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture.
- Pour marshmallow mixture into prepared dish; smooth with a lightly greased spatula.
- Dust with 1/2 Tbsp. cornstarch mixture.
- Cover remaining cornstarch mixture tightly, and reserve.
- Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.
- Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved powdered sugar mixture to coat.
- Store marshmallows in an airtight container at room temperature up to 2 weeks.
When beating, resist the urge to clean the sides of the bowl and beater.