S’more Chocolate Bark
You will be yelling “give me some more”!
A bowl full of delightful chocolate.
What is your earliest memory of a S’more? I think mine would have to be maybe at day camp with my brownie troop and we were all holding sticks over the campfire until our marshmallows got just the most perfect toasty brown color and then hurrying to put the chocolate and graham cracker together with the melted gooey marshmallow to make the most delicious sandwich you’ve ever had. Oh, I can almost taste them now.
Were you one of those kids (or adults) that once your marshmallow caught fire you waved it around trying to put out the flames only to have them burn to a crisp. That is my favorite way to do a marshmallow – burnt. Can you think of a dessert, as delicious as a S’more, that you can pack right in your suitcase and have where ever you go. In the past, I have packed all the ingredients for a ski trip and then roasted the marshmallows over an open fireplace. Even if you have to nuke it in a hotel room microwave, just think you will have a hot, yummy dessert before you jump in bed and oh what sweet dreams you will have.
How about a s’more on top of a hot cup of coffee or hot chocolate, what a dunkable. Or, a bowl of steaming oatmeal with broken pieces of chocolate, graham crackers and marshmallows covering the top. I recently found this S’more Cup recipe and can’t wait for the opportunity to try it out and also this S’more Dip which would be a hit with any kids or the ones of us who are still kids at heart.
I have seen so many variations of S’mores over the years. Have you ever tried one with a York peppermint patty, Reece’s Peanut Butter Cup, or even an Almond Joy. Well, this recipe is another version. S’more Chocolate Bark is so easy to make and makes the perfect little gift to give guests. I recently did some for a brunch and gave to everyone to take home for their ride back to Austin.
I am also making a few lollipop s’mores that I might give the neighbor kids because I wanted to try them out. Simply insert a lollipop stick into marshmallow, dip half way into melted chocolate and then roll in graham cracker crumbs. Even though I’m not eating bread right now, I’m ready to drag out my panini press and try a sweet bread of some type with chocolate and marshmallows in the middle.
I used a glass bowl over a pan of simmering water to melt my chocolate. You can use a double boiler or microwave it but if microwaving it be careful not to burn the chocolate. Burned marshmallows ok but not the chocolate.
I poured the melted chocolate on the back side of the Silpat which has a textured finish, it gives a nice professional look to back side of candy. If you don’t have a Silpat, pour the chocolate onto wax paper, parchment or foil.
To torch or not to torch that is the question. The original recipe did now have the marshmallows browned but I decided to use my culinary torch and flame them a little. Not sure if that was the best way to brown the marshmallows because the chocolate had a different look right next to the browned marshmallows. Next time, I may try putting the marshmallows on a cookie sheet, flame them and then add them to the chocolate.
6 oz. semi sweet chocolate
6 oz. dark chocolate
4 graham crackers, broken into pieces
1 c. miniature marshmallows
Place a sheet of parchment paper or waxed paper over a cookie sheet. Chop the chocolate and place in a double boiler or a glass bowl set over a pot of water. Bring the water to a low boil and stir the chocolates until they are completely melted. Pour the melted chocolate over the parchment paper in a rough rectangle. Sprinkle the graham cracker pieces over the chocolate making sure to give each piece a little press. Do the same with the marshmallows and then leave the bark to set for at least two hours.
Again, I was not patient in taking this picture.