Tuesday, September 13, 2016

Like camping, without the slugs...

S'mores are awesome - amazing... the perfect camping food.  But honestly?  I am usually too hot, too sticky, too buggy, too.... everything to really enjoy them when we are camping.  Do I really want to get that close to the fire to roast a marshmallow?  Ugh... I got marshmallow in my hair... oh that's not marshmallow that's a slug!  Oh now I have mosquitoes all over my legs!  Oh can you just hear my whine?  (Just ask Andy, this about sums up most of our camping experiences when it's hot.)
These S'more Treats are pretty much the awesome.  You should make them somewhat close to the time you plan to eat them if you want the graham crackers to be crisp, but we found even a day or two later they were almost easier to eat when they were softer.
The recipe is super basic - cut the cracker, slather on some fluff, make some ganache, make a sandwich, dip in chocolate... done.  But honestly?  these are a s'more any time, no need for the slugs or the tripping over the roasting stick.  No burning your friend with the roasting stick because "Oops! Didn't see you sitting there."
Enjoy these yummy treats...
And full disclosure - actual campfire s'mores are actually very delicious.  Even the ones made over the warm cozy fire of the stove in the A/C with full access to soap and warm water for easy clean up.

S'mores Treats
2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 package (14.4 ounces) whole graham crackers, quartered
1 cup marshmallow crème
2 cartons (7 ounces each) milk chocolate for dipping (Or melt semi-sweet chips for dipping)

Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere.
Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set.
If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator. Yield: about 4 dozen.

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