S'Mores the Flaweless Way
when a cake-pop mates with a s’more!
Prep Time: 45 Minutes
Serves: a crowd
This recipe begins with the NY Times recipe for marshmallows. Don’t be scared! It’s easy and SO much better than store bought.
Step 1: Make marshmallows by using the recipe in the link just below.
Homemade marshmallows (store bough will also work in a pinch)
1 pound dark chocolate, chopped (I love ghirardelli dark chocolate)
25 graham crackers squares
Cut your marshmallows into 1 1/2” squares and arrange them on a plate covered in parchment or dusted lightly with confectioners sugar.
Melt chocolate in a double boiler over simmering water; whisk until smooth.
Crack 13 graham crackers in half and spread them out on a cookie sheet lined with parchment paper. I like to use a mix of regular and gluten free crackers.
Stick 4” bamboo “flag” skewers into the marshmallows.
Pick the marshmallow up one-by-one using the skewer, dip it into the chocolate, swirling, until it has a good coating. Allow the drips to cascade off for a few seconds and then place it on a graham cracker square.
Move the tray to the refrigerator to set for 30 minutes or let them set, in a chilly room, for about an hour.
Arrange on a serving platter and watch out; they’ll want s’more!!!