Ultimate Chocolate Bar Platter

Dispatches from the Highlands

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This month we're making infused, decadent chocolate bars -- and lots of them. First, s'mores, then dulce de leche -- pick your favorite or make both and munch hard! I recommend using the Pampered Chef silicone molds for bars (or something similar).

Chocolate (I used dark chocolate chunks) 
1 box graham crackers
1 box Nilla Wafers
1 packet of Knox unflavored gelatin
1 cup water
1 ½ cups sugar
1 cup corn syrup
1 tsp vanilla
1 can sweetened condensed milk
Hash (You choose dosage)

Any chocolate will do -- melt as much as you need as you go, via your method of choice. Also prep the graham crackers and Nilla wafers, grinding them together (food processor works for this). On to the s'mores.

To prepare the marshmallow filling, begin by dissolving the packet of gelatin in ½ cup water in a large mixing bowl, and set aside. In saucepan, heat ½ cup water, the sugar and corn syrup on medium-high. Drop in a gram of activated hash right at the end, making sure to incorporate well. Add while hot to the gelatin bowl, and mix at high speed about 3 minutes. Add the dash of vanilla and mix on high about 10 more minutes until fluffy and white in appearance. Though soft, it should still be pourable.

Take your bar pan or bar moulds and layer chocolate, then cookie mix, then mallow cream, finishing with a final layer of chocolate. Stick in the refrigerator and get ready for bar number two: milk caramel. 

If you're not familiar with "cheater" caramel--from a can of sweet condensed milk, boiled 3 hours--acquaint yourself online. Prepare the caramel, adding in yet more hash before you go on.

Then, mix the infused caramel together using what's left of your cookie mix. Roll out thin, about ⅛ inch between parchment paper. Cut strips to layer between chocolate in smaller moulds or cut to shape of larger pan. Layer and refrigerate just as before.

And yes, for you intrepid sweet-tooth's out there, these two styles did make a great 'hybrid.' After making a couple pans I balled up the leftover crumbs with the marshmallow fluff and dipped them like truffles. That's right: milk caramel marshmallow cookie-crumble dark chocolate truffles. It's the sweetest recipe you'll make all year. 

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