Tropical S'mores Bars: The Sweet Lemon Kiss of Summer

Preheat the oven to 180°C (350°F). Line a 20x20 cm square baking pan with parchment paper, leaving flaps on the sides to facilitate removal. This will prevent the dessert from sticking and make handling easier after cooking.

In a food processor, grind the cookies until you get a fine crumb. Transfer to a bowl and add the melted butter, granulated sugar, and lemon zest. Mix well until the farofa is evenly moistened and looks like wet sand.

Press the cookie mixture firmly into the bottom of the prepared baking sheet, using the bottom of a glass or your hands. Create a compact and uniform layer, which will be the crispy base of your bar. The short answer is: the more compact, the better the structure.

Take the base to the preheated oven and bake for 10 minutes, or until the edges start to brown slightly. This step helps to firm the base and prevents it from getting soggy after adding the other layers. Remove from the oven and set aside.

Spread the chopped bittersweet chocolate (or chocolate chips) evenly over the still-warm cookie base. The residual heat from the base will help the chocolate start to melt, facilitating distribution and creating a smooth layer.

Cover the chocolate layer with the mini marshmallows, distributing them evenly over the entire surface. Make sure the marshmallow layer is dense enough to create a fluffy and toasted topping.

Return the baking sheet to the oven for another 10-15 minutes at 180°C, or until the marshmallows are golden and soft. For a more intense golden color, use the grill function in the last 2-3 minutes, monitoring carefully so as not to burn. The most important tip is not to take your eyes off them.

Remove from the oven and let the bars cool completely in the pan before cutting. This is crucial so that the chocolate and marshmallow firm up, allowing for clean and precise cuts. Once cold, cut into 16 squares and serve.