Smore Squares

Directions

1. 1
   Adjust rack to lower third of oven and preheat oven to 325 degrees F. Press a sheet of aluminum foil to cover outside the bottom and sides of a 9-inch square pan.
2. 2
   Invert pan and gently press aluminum form into pan to fit contours; set aside.
3. 3
   Crust: In a large bowl, blend the graham cracker crumbs and the sugar.
4. 4
   Add the butter and blend thoroughly.
5. 5
   Press the crumbs into foil-lined pan; set aside.
6. 6
   Filling: Sift the flour, salt, and baking soda onto a piece of waxed paper; set aside.
7. 7
   In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally.
8. 8
   Turn off heat, stir in the water.
9. 9
   Pour the mixture into a large bowl and let cool for about 5 minutes.
10. 10
    Stir in the sugar, then the eggs and vanilla, just until thoroughly blended.
11. 11
    Add the flour mixture, stirring just until combined.
12. 12
    Pour filling into crumb-lined pan, spreading evenly.
13. 13
    Bake for 30 minutes only.
14. 14
    Remove pan from oven to a rack, and cool in the pan.
15. 15
    Topping: To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges.
16. 16
    Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the fillings surface.
17. 17
    Cut into 1 1/2-inch squares.
18. 18
    Center a mini marshmallow on each square, and pipe a tiny dot of chocolate in the center of each marshmallow.
19. 19
    Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.