S'mores for the Indoors

Preheat oven to 350°F.

Pour melted butter into 9 x 13 baking dish. Swirl around to evenly distributed the butter.

Add graham cracker crumbs, salt, and toss until crumbs are thoroughly coated. Distribute crumbs and press into pan.

Bake for 8-10 minutes or until crust is set and slightly browned. Set aside to cool completely.

While graham sandwiches chill, bring water to a simmer in a double boiler. Break up chocolate into pieces and add to top of double boiler. Once chocolate has melted, let cool 5 minutes, then pour over graham crust and spread evenly with a spatula.

In the bowl of an electric stand mixer, sprinkle gelatin evenly over 1/3 cup of cold water. Allow gelatin to soften, about 5 minutes.

In a small saucepan, combine 1/4 cup of water, sugar, and vanilla and stir over medium-high heat until sugar is dissolved.

Stop stirring, and place a candy thermometer into sugar water, wiping any sugar crystals from the side with a wet brush. Boil sugar until temperature reaches the "soft-ball stage" (238°F), and don’t take your eyes off it. Timing is everything in confection and you don’t want the syrup to crystallize. Once 238°F is reached, remove from heat. Working quickly, add syrup to softened gelatin, using the whisk attachment of an electric mixer, hand-stir the mixture for a few minutes as it cools.

Beat on medium high with the whisk attachment until soft peaks form and the white fluffy mixture holds shape, about 10 minutes.

Working quickly, spoon marshmallow mixture over cooled chocolate topped graham cracker crust.

Set baking dish in the broiler in the lowest position (keeping it away from direct flame). Watching closely broil for about a minute or until it reaches desired level of toastiness. Cool and serve. Wrap with plastic wrap to store.