formula of the month macrina's COOKIE DOUGH bined. Scrape bowl. Stir in the choco- marshmallow until the bowl is slightly Unsalted butter, room temperature late chips. warm to the touch and begins to thicken, add the vanilla. Place marshmallow into 8 ounces Brown sugar 8 ounces MARSHMALLOW a piping bag (spray a spatula and the Granulated sugar 4 ounces Powdered gelatin 3 packs inside of the bag with non-stick spray). Eggs 2 Water 1 cup Graham crumbs 1½ cup Granulated sugar 12 ounces TOPPING Bread flour 14 ounces Light corn syrup 1 cup Break up bits and pieces of the remaining Baking soda ½ teaspoon Salt ¼ teaspoon dough and scatter it onto a new baking Salt ½ teaspoon Vanilla 1 teaspoon tray all the way to the edges. It should be Bittersweet chocolate chips ¾ cup even and not too thick (the dough will ex- PREPARATION pand so you can leave some gaps). Bake PREPARATION Place 1/2 cup of water in a mixing bowl at 325°F for 12 minutes, let cool. Preheat oven to 325°F. Grease a half with a whisk attachment. Sprinkle sheet pan and line with parchment paper. gelatin on top. Cream the butter and sugars together. Bring 1/2 cup of water, corn syrup, sugar (you will have to do this in pieces). The Add eggs one at a time, add the vanilla. and salt to 240°F on the stove. With topping should cover the entire sheet. Sift all dry ingredients together and the mixer on high, slowly pour the hot Store bars in the refrigerator. Reheat to add to butter mixture. Mix until com- syrup into the mixing bowl. Whip the 500°F for three minutes. Place the topping on the marshmallow layer and press down to make it stick 58 < NOV 2018 | bakemag.com CREATED BY MI KIM AND THE PASTRY TEAM AT MACRINA BAKERY smookiehttp://www.bakemag.com