Published by Chronicle
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Dietary Considerationpeanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturechewy, chocolatey, crunchy, nutty, sweet
Type of Dishcookie
- 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
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.
2000 Flo Braker