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S’more Squares

Updated February 23, 2016
(1 Votes)

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This image courtesy of Joseph DeLeo

You don’t need a campfire to make this version of the classic S’more. It has all the luscious ingredients in a petit four-sized morsel.

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, tea

Moodfestive

Taste and Texturechewy, chocolatey, crunchy, nutty, sweet

Type of Dishcookie

Ingredients

  • 1½ cups (5½ ounces) graham cracker crumbs
  • ¼ cup (50 grams) packed light brown sugar
  • 7 tablespoons (3½ ounces) unsalted butter, melted
  • 2/3 cup (100 grams) unsifted all-purpose flour
  • ¼ teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 ounces unsweetened chocolate, chopped
  • 6 tablespoons (3 ounces) unsalted butter
  • 1 tablespoon water
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ounces milk chocolate, melted
  • 4 dozen mini marshmallows

Instructions

Adjust rack to lower third of oven and preheat oven to 325 degrees F. Press a sheet of aluminum foil to cover outside the bottom and sides of a 9-inch square pan. Invert pan and gently press aluminum form into pan to fit contours; set aside.

Crust: In a large bowl, blend the graham cracker crumbs and the sugar. Add the butter and blend thoroughly. Press the crumbs into foil-lined pan; set aside.

Filling: Sift the flour, salt, and baking soda onto a piece of waxed paper; set aside. In a small saucepan, melt the chocolate and butter over low heat, stirring occasionally. Turn off heat, stir in the water. Pour the mixture into a large bowl and let cool for about 5 minutes. Stir in the sugar, then the eggs and vanilla, just until thoroughly blended. Add the flour mixture, stirring just until combined. Pour filling into crumb-lined pan, spreading evenly.

Bake for 30 minutes only. Remove pan from oven to a rack, and cool in the pan.

Topping: To serve, remove the cake from the pan to a cutting board by lifting the foil by its edges. Pour the chocolate into a small handmade paper cone and pipe zigzag lines over the filling’s surface. Cut into 1½-inch squares. Center a mini marshmallow on each square, and pipe a tiny dot of chocolate in the center of each marshmallow.

Store in one layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.

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