S'more in a jar

Created by Brian Moore of The Mason Jar Tavern 

Featured in The Cary Magazine

Ganache:

1 3/4 c semisweet chocolate chip

1 1/2 c heavy cream

Crust:

2 c graham cracker crumbs

6 tbsp butter

Marshmallow fluff:

3 egg whites, at room temperature

1/2 tsp salt

1 1/2 c light corn syrup

2 lbs powdered sugar, sifted

2 tsp vanilla

Preheat oven at 350 degrees Fahrenheit.

Put chocolate into a heatproof mixing bowl. Bring the cream to a boil, and pour over the chocolate. Mix until smooth. Set ganache aside to cool to room temperature.

Melt the butter. Mix into the graham cracker crumbs until they are evenly coated. Set crust aside.

Put egg whites, salt and corn syrup into bowl of mixer with a whisk attachment. Mix for 6 minutes on high speed, until thick or when the volume has doubled. Reduce the mixer speed to low; slowly add powdered sugar. Add vanilla. Mix until smooth.

In several 8 oz wide-mouthed mason jars, add 1/2 c. crust mixture and pat down until even. Add 1/4 c. ganache; spread smooth with spoon. Top with 1/4 c. marshmallow fluff. Bake for 5 minutes or until marshmallow is browned.