Marshmallow S’mores Bites

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the marshmallow syrup.

Combine the sugar, corn syrup, salt, and 1/2 cup room temperature water in a small saucepan and cook over medium heat until the sugar dissolves, stirring constantly. Cook at a steady rolling boil for one minute, continuing to stir, and remove from heat.

With the mixer on low speed, slowly pour the marshmallow syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Generously coat an 8″ x 11″ non metallic pan with cooking spray. Melt butter and combine with finely crushed graham crackers. Spread graham mixture on the bottom of the pan and pack firmly. Top with marshmallow mixture and set aside.

In a double boiler, combine chocolate and oil. Mix thoroughly until chocolate is melted and smooth. Spoon evenly over the marshmallow mixture. Refrigerate uncovered for at least two hours before serving.

To remove marshmallows easily, run a butter knife between the edge of the marshmallow and the pan. Invert over a plate or serving dish to remove. Cut in small bite-sized pieces and enjoy.