Description
Buttery graham crust, spiced sweet potato filling, and fluffy toasted marshmallow come together in these irresistible handheld bars.
Ingredients
Scale
- 18 (270g) graham crackers (crust)
- 1/4 cup (50g) granulated sugar (crust)
- 1/2 tsp fine sea salt (crust)
- 12 tbsp (169g) unsalted butter, melted (crust)
- 2 cups (454g) fresh sweet potato puree (filling)
- 1/4 cup (50g) granulated sugar (filling)
- 3 large eggs (filling)
- 1 1/2 cups (356g) whole milk (filling)
- 1/2 cup (119g) heavy cream (filling)
- 1 tbsp bourbon or 1 tsp vanilla (filling)
- 1 tsp fine sea salt (filling)
- 1 1/2 tsp ground cinnamon (filling)
- 1/2 tsp ground ginger (filling)
- 1/4 tsp ground cloves (filling)
- 2 large egg whites (topping)
- 1/4 tsp cream of tartar (topping)
- 3/4 cup (150g) granulated sugar (topping)
- 1/2 cup (120g) light corn syrup (topping)
- 1/4 cup water (topping)
- 1 1/2 tsp vanilla extract (topping)
Instructions
- Preheat oven to 350°F. Line 8×8 pan with foil.
- Pulse crust ingredients, press into pan, bake 10 mins, cool.
- Beat filling ingredients, pour over crust, bake 40 mins, cool.
- Whip egg whites and cream of tartar to soft peaks.
- Cook sugar syrup to 240°F, drizzle into whites while mixing.
- Whip 7 mins until thick, spread on bars, torch until golden.
- Chill 1 hour, slice, and serve.
Notes
For best texture, serve within 2 days of making the marshmallow topping.
Keywords: sweet potato pie bars, marshmallow topped desserts, Thanksgiving dessert bars, easy holiday baking, make-ahead dessert squares
