Mexican Dark Chocolate S'mores Bars

Graham cracker crust with cinnamon-cayenne dark chocolate ganache and toasted marshmallow topping. 

My summer never actually feels like summer until two things happen: (1) going for a float in Lake Tahoe and (2) eating a gooey, delicious s'mores.  While I still have a few weeks until I take the plunge into the icy cold Lake Tahoe, I have definitely been ready for some s'mores. 

​When my office at work decided to throw our own "The Great Woods Baking Show" I knew this was the perfect opportunity to do make s'mores... but with a twist.  I thought about doing bourbon s'mores and trust me, I will probably still take a crack at that sometime soon, but since this was for work, I had to make them fun in a different way.  And since they wouldn't actually have marshmallows that were roasted over and open campfire, the next best thing was to bring the heat by adding cinnamon and cayenne to the chocolate.  I have to warn you these bars are addicting and also easy to make which can be a dangerous combination.  But, they are definitely worth it!
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These bars do have a bit of a kick to them due to the cayenne, but I feel like there are definitely other ways to change this recipe up a little and add your own twist!  Like maybe adding Nutella or peanut butter to the chocolate?  A little sea salt and caramel? 

​What are you favorite ideas for a good twist on s'mores?

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[ Ingredients ]

Graham Cracker Crust 
3 cups graham cracker crumbs
14 tablespoons unsalted butter (melted)
½ cup brown sugar
A generous pinch of salt
 
Cinnamon-Chocolate Ganache
12 oz bittersweet chocolate (I used Guittard baking wafers)
1 ½ cups heavy cream
2 teaspoons cinnamon
¼ teaspoon cayenne pepper
 
Toasted Marshmallow Topping
1 bag mini marshmallows 

[ Directions ]

Graham Cracker Crust

1. Preheat oven to 325* F.
2. Line an 8x8 baking pan with parchment paper.
3. In a large mixing bowl, combine the graham cracker crumbs, salt and sugar.  Pour in the melted butter and mix until fully combined.
4. Press the graham cracker mix into the base of the tin.
5. Bake for 10-12 minutes until toasty in the oven.
6. Cool completely.

 
Cinnamon-Cayenne Ganache

1. Chop the chocolate into pieces and place in a large mixing bowl.
2. Heat the cream up until almost simmering.
3. Pour the cream over the chocolate and let sit for a minute.
4. Stir the mixture together, starting at the center and moving outwards until smooth.
5. In a small bowl, combine the cinnamon and cayenne.
6. Stir the cinnamon and cayenne into the chocolate.
7. Pour the chocolate over the cooled graham cracker crust.

 
Toasted Marshmallow Topping

1. While the chocolate is still wet, pour the marshmallows over the top and press gently into the chocolate.
2. Let sit for until ganache is set.
3. Use a hand torch to toast the marshmallows just before serving.