No matter how you slice it, I love a s’more. I love that they’re becoming more mainstream too. Like, that you won’t walk away eating them reeking of a campfire – that smell embedded in your nose and clothes for days. Or they’re becoming crazy gourmet – making them bars, adding different flavors to them – they’re getting out of control. In a good way.
Enjoy this delectable dish from Elizabeth of, Haut Appetit. To her, fashion and sweets go hand in hand. I totally agree, grabbing my stilettos and a cookie in her honor now.
*This is a no-bake recipe!
1/2 cup butter
3 T golden syrup or golden corn syrup
1 1/4 c good quality dark chocolate (60% – 70%)
Approx. 1/2 c Graham crackers (digestive cookies for those in the UK if you can’t find Graham) **
Approx. 1/2 c mini marshmallows
1 tsp icing sugar for dusting
Break the chocolate into small pieces. In a heavy saucepan, melt the butter, chocolate, and golden syrup (or corn syrup, which ever you have) on low heat. Remove from heat. Place Graham crackers in a Ziplock bag and bash with a rolling pin into small pieces (you will have chunks and crumbs.) Add the Graham cracker pieces to the chocolate mixture along with the mini marshmallows and mix.
Line an 8×8 square baking cake pan with aluminium foil. Pour the chocolate mixture into the cake pan and gently flatten and smooth out with the back of a spoon. Put in the fridge for 2 hours and finish with a dusting of icing sugar.
** Substitute Graham crackers for a gluten-free variety and this recipe is gluten free!
Like what you see? Show her some sugar… Website