The Washington Post, August 1, 2007
These candy-like, chocolate-coated s’mores feature a cooling mint flavor and garnish. They are prepared indoors, kept refrigerated and served chilled, so are ready whenever a s’more craving hits.
Note that the instructions on chilling the crackers and marshmallow and handling the chocolate are very specific. Following the steps carefully will help ensure that the marshmallow doesn’t become too runny and that the chocolate will set quickly and form a smooth, glossy coating.
Store the s’mores, refrigerated, in an airtight container between layers of wax paper or in individual small plastic bags for up to 3 weeks.
Makes 11 or 12 2 1/2-inch-square s'mores
Ingredients:
Directions:
Line 2 large baking sheets with aluminum foil and lightly grease with nonstick cooking oil spray. Place 1 sheet in the freezer.
One at a time, top half of the chilled cracker squares with a generous tablespoon of chilled marshmallow creme or fluff. Top each with a second cracker square, pressing down just slightly. As 3 or 4 sandwiches are readied, transfer them to the sheet in the freezer to keep the marshmallow cold and stiff. (If any graham cracker tops begin to slide off, reposition them as the cookies chill.) Let the sandwiches freeze while readying the candy and chocolate.
Put the mints in a triple layer of small, sturdy plastic bags; close tightly. (The triple thickness will keep the shards from breaking through.) Use a kitchen mallet or heavy metal spoon to break the candy into 1/8-inch or finer shards (larger bits are too hard on the teeth). Unwrap and place the candy in a small bowl.
Combine 14 ounces of the chopped chocolate and oil in a large microwave-safe bowl. Microwave on high for 1 minute and stir to mix well. Microwave the chocolate on 50 percent power for 30 to 40 seconds, until it has mostly melted. Add 2 tablespoons of the candy shards, then stir until the chocolate completely melts. (This may take a few minutes.) Transfer to a deep medium bowl just wide enough to insert the graham sandwiches into. Add the 2 remaining blocks of chocolate, stirring until the mixture is just warm to the touch. Work with a few sandwiches and keep the remainder frozen until needed. Push the large chocolate chunks to one side of the bowl. Using tongs, completely submerge each sandwich in the chocolate; cover the sides completely, as the marshmallow will ooze from any uncovered places. Lift up the sandwiches, shaking and scraping off the excess chocolate on the edge of the bowl, then transfer to the second foil-lined sheet, spacing about 2 inches apart. Immediately sprinkle each sandwich top with candy bits. Stir the chocolate occasionally. When it becomes too shallow for dipping, simply spoon the chocolate over the last several sandwiches to coat them.
When all sandwiches are coated, transfer the sheet to the refrigerator. Allow the chocolate to harden for 20 to 30 minutes, until completely set.
From cookbook author Nancy Baggett.
341 calories, 16g fat, 8g saturated fat, n/a cholesterol, 102mg sodium, 52g carbohydrates, 3g dietary fiber, n/a sugar, 3g protein.
