Espresso S’more Bars + News!

Hello there!

Wow. What a last couple of months it has been! I suppose you might be wondering what I have been up to? OK, maybe not, but remember in my last post I mentioned that I was working on a big and exciting project? Now I’m thrilled to be able to tell you more about it.

Espresso S'more Bars | Sempre Dolce

Since March, my brother and I have been working together to start a magazine devoted to the subject of food photography. I’m super pumped about this. It was a rather quick progression of events, starting with one of my brothers mentioning the idea at lunch one day. I took the idea, played around with it, and then it sort of became a “why not?” situation. It was such a good idea. So after some time on the internet, I approached Landon (my 4th brother and the dude behind most of the photos on here) with a serious proposition to start this magazine thing. Not only did he agree to do it, but to my surprise, he was rather excited about the idea (he’s usually an Eeyore with new ideas).

Espresso S'more Bars | Sempre Dolce Espresso S'more Bars | Sempre Dolce

Long story short, here I am with a deadline to meet and very little time for blogging these days. If you would like to know more about the magazine and its purpose, please visit our website (and PLEASE give us some social media! Though, I have yet to become very active on the social webs yet… one thing at a time, right? ;) – to tide you over until you do though, here is the gist of it: the name of the magazine is Whisk & Camera (“The Art of Food Photography”). It is going to be an online magazine with an option for print-to-order copies published quarterly (3 issues a year). The first issue will be available on August 29th – 9 weeks away!!

Espresso S'more Bars | Sempre Dolce

We are starting Whisk & Camera primarily because in our current culture that seems to be enamored with food, as well as the photographing, blogging, and Instagramming of food, we truly believe that there is a need for a publication that could help others in their (food) photography endeavors. I know that I, personally, have wished for a magazine geared to food photographers and have been bummed at the lack of one. There are a lot of resources to help people with food photography and photography in general (workshops, countless blog posts, books, etc.), but not one place where a person can find tips and information from multiple food bloggers and photographers… in the same place!

It’s Awesome. So awesome.

Espresso S'more Bars | Sempre Dolce

Espresso S'more Bars | Sempre Dolce

So there you have it. I do hope you will visit the website (of which I put a lot of time and effort into… ;P) and I hope even more that you will join us come August!

OK, item No.1 on the list is done, now onto item No.2: these Espresso S’more Bars. These bars have been floating around in my mind for quite some time now.

Espresso S'more Bars | Sempre Dolce

They are: easy, quick (excluding cooling and chill time, but even then…), tasty, tasty, TASTY! And the oven is hardly needed – 5 minutes of baking time, that’s all. No advanced skills needed for this one, folks. They are a super summer (or any time) treat! I mean, when is graham crackers + ganache + espresso + marshmallowy meringue ever a bad idea? Like, never.

Espresso S'more Bars | Sempre Dolce

A couple of things to note: I like espresso in my desserts and really liked the idea of espresso combined with s’mores, but, if this combination doesn’t send you delicious thoughts, cut out the coffee granules – no biggie. Secondly, the meringue is technically a Swiss meringue which to me, tastes like marshmallow. I believe I slightly prefer the texture of the Swiss than that of that of a marshmallow meringue, but if you would rather use marshmallow then I recommend this recipe here.


Espresso S'more Bars | Sempre Dolce


The lowdown: This recipe provides all the delights of s’mores in bar form. A thick graham cracker crust is topped with a lush layer of espresso ganache and then finished with a toasty Swiss meringue. Easy to put together and super delicious, these Espresso S’more Bars will be sure to make your summer extra special!



Espresso S'more Bars
Save RecipeSave Recipe


    Crust2 C. finely crushed graham cracker crumbs
  • 8 tbsp. (1 stick) butter, melted
  • 2 tbsp. granulated sugar
  • Filling9 oz (about 1 ½ C.) chocolate, chopped *see note below!!
  • 1 C. heavy cream
  • 1 tbsp. coffee granules (espresso powder would probably work as well)
  • Meringue3 egg whites
  • ¾ C. granulated sugar


  1. Preheat oven to 325° f. Line a 8x8 square baking dish with foil or parchment paper.
  2. In a medium-sized bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir to combine.
  3. Press mixture evenly in pan (I like to use the bottom of a measuring cup for even spreading). Bake for 5 minutes, or until crust is firm.
  4. Place pan on a cooling rack and let crust cool completely.
  5. While crust is cooling, make ganache.
  6. For the ganachePlace chopped chocolate and espresso powder in a medium-sized bowl.
  7. Heat heavy cream in a small saucepan until almost simmering. Pour over chocolate and let sit for 5 minutes.
  8. Whisk until completely smooth. Cover bowl (I used a kitchen towel) and let sit at room temperature for about 1 hour, stirring with a rubber spatula every 15 minutes.
  9. Pour ganache over crust, cover pan and transfer to fridge. Chill for 1 hour, or until ganache is firm.
  10. Make the meringueIn the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pan of simmering water (make sure bowl does not touch water).
  11. Whisk until mixture reaches a temperature of 160° f. or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
  12. Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture – about 5 minutes.
  13. To finishRemove pan from fridge. Pull bars out from pan and carefully slide off of foil and onto desired serving platter. Spread meringue evenly over top of bars. Using a kitchen torch, toast meringue to desired toastiness – serve immediately or return to fridge until ready to serve.
  14. Leftover bars (what are those?) can be stored in fridge.


For the ganache, I used a combination of bittersweet and semisweet chocolate (1 C. chopped bittersweet and 1/2 C. chopped - or chips - semisweet). I highly recommend this combination but you can use whatever type of chocolate you desire! :) For my bittersweet chocolate, I used Trader Joe's 72% cacao dark chocolate - super yummy (super yummy in cookies too)! For measuring purposes, my measuring cup was a heaping 1 1/2 cups of chocolate, so don't worry too much getting a perfectly even measure.



  1. Reply


    June 28, 2016
    Congrats on the magazine! And oh my...these bars are genius!
    • Reply


      June 29, 2016
      Thank you so much, Marissa!!
  2. Reply

    Mary Ann | The Beach House Kitchen

    June 29, 2016
    Looking forward to the magazine. Congrats and good luck! Love these bars! Perfect for summer!
    • Reply


      June 29, 2016
      Thank you!! :)
  3. Reply

    Melanie I Long

    June 29, 2016
    Lexi - I am so excited about your new venture! Congratulations to you and your brother!
    • Reply


      June 29, 2016
      Thanks - it's pretty exciting! :)


This site uses Akismet to reduce spam. Learn how your comment data is processed.