S’MORE’S! Who does not like s’mores? Any season is great for s’mores! The slight crunch from the graham cracker, the gooey, oozey, pillowy, slightly burnt and smokey marshmallow, the melty chocolate – I mean what’s NOT to like?! There are several renditions of s’mores floating around the internet – S’mores Pie, s’mores bars, S’mores Ice cream, s’mores macarons, s’mores cupcakes, s’mores cake and the list goes on!
Our family loves s’mores! We used to make them the traditional way – honey graham crackers, hersheys chocolate bar, store bought marshmallows – make them on the stove top and have a quick after dinner dessert ready within minutes! Kids happy, adults happy! BUT, once you make homemade marshmallows, you cannot go back to store bought marshmallows! The homemade marshmallows are less sweet, more fluffy, more pillowy and melt in your mouth good! So I was brainstorming ideas with my kids on what s’more recipe to create. Kids I tell you have the best funnest(is that even a word?!) ideas! So I wanted to make raspberry marshmallows cause comon! RASPBERRY! And my kids come with homemade rice crispy treats using the raspberry marshmallows, and the next thing they tell me is – CAN we sandwich chocolate graham crackers with rice crispy treats, marshmallow and chocolate?! BRILLIANT! I loved the idea! Kudos to my kids for this fantastic idea ! I love chocolate and raspberry together as well so this was fantastic! I started working on all the different aspects of this glamorized s’more!
I adapted a recipe for the Chocolate Graham Cracker from the Chowhound website. I used molasses and cinnamon to make this cookie more fragrant. The cookie has no egg in it as well. Then comes the step of Raspberry Marshmallows. Marshmallows are seriously super easy to make and it literally takes not more than 30 minutes – making time not including the setting time. Do not be intimated by them. You simply have to keep everything ready, cause once you make the simple sugar syrup, you have to work very quickly through the rest of the processes/steps. I have made raspberry marshmallows before with raspberry jam actually and they turn out so flavorful! This time I decided to use freeze dried raspberry powder in the marshmallow fluff. The power I use is available at Amazon, the link is here. This was actually recommended by Molly Yeh, when I saw her show on Food Network and she made the raspberry marshmallows! I actually used her method to coat each marshmallow with the raspberry powder/powdered sugar mixture and they turn out so beautiful!
While the marshmallows are being made in the stand mixer, I work on the rice crispy treats and get everything ready for it. Once the marshmallow fluff is made, I divide the mixture evenly between the marshmallow pan and put the remaining half into rice crispies. The rice crispies are super easy to make too! It is mainly combining melted butter, brown rice crispies, and marshmallow fluff and setting it in a pan in the fridge, before cutting into it.
The assembly was my FAVORITE PART! My kids and I had so much fun putting them together. Laying the cookies first, then the rice crispies, then the marshmallows. We blow torched the marshmallows! They had so much fun doing so. Then we put the chocolate squares on the top. We melted those as well with the blow torch, lol. And then we put the chocolate graham cracker top to cover the whole thing. Put it immediately into your mouth and savor each bite like it’s your last! I swear my kids pounced over the s’more that they made, and immediately started devouring it. There was pin drop silence for a good 2 minutes until they finished chowing down on this decadent, elevated s’more. We had dessert for a few days, cause they were allowed only one s’more per day!
You must try this recipe, cause it is pure decadence and homemade anything is far better than store bought! And you will get extra brownie points with your family! My son actually helped me make these smores – the cookie portion, and assembly portion, and he had so much fun with it.
If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on my blog post.
I will have to ask my kids for another s’mores recipe recommendation haha! Enjoy!
XO
Amisha
Ingredients
- Chocolate Graham Crackers:
- Recipe adapted from Chowhound website
- ¾ cup whole wheat flour
- ½ cup all purpose flour, plus more for dusting the rolling pin
- ½ cup of unsweetened cocoa powder ( I used hershey’s dark cocoa powder)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup molasses
- 1 teaspoon of vanilla bean paste
- 8 tbsp unsalted butter
- Raspberry Marshmallows:
- 3 tbsp unflavored gelatin powder
- ½ cup cold water
- ¾ cup water
- 1 ½ cups granulated sugar
- 1 ½ cups light corn syrup
- ½ tsp salt
- 2 tbsp of freeze dried raspberry powder
- 1 tsp of raspberry extract
- 1 tsp of vanilla bean paste
- For the marshmallow coating:
- 1 ½ cups powdered sugar
- 2 tbsp corn starch
- 2-3 tbsp freeze dried raspberry powder
- Raspberry Rice Crispies:
- 5 cups of brown rice crispies
- 3 tbsp unsalted butter, melted
- 9-11 Ghirardelli chocolate squares
- Blow torch required!
Instructions
- Chocolate Graham Crackers:
- Whisk together the flours, cocoa powder, baking powder, cinnamon, salt in a medium bowl.
- Put the brown sugar, molasses and butter in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until light for about 2 minutes, stopped and scrapping the bowl halfway through. Add in the vanilla bean paste and mix. Now turn the mixer to the lowest speed, and slowly add the dry ingredients in 2 batches, until just incorporated.
- Divide the dough into 2 equal portions, and shape them into 1 inch thick squares. Wrap them in cling wrap and refrigerate for 30 minutes atleast.
- Preheat the oven to 350 degrees. Unwrap one portion of the dough on a parchment paper, that has been dusted with flour. Dust the dough with flour on the top as well, and roll the dough into roughly a 10 ½ inch square. Cut out the edges to form a 9 inch square. Mark deep indentations with a bench scraper to form 3 inch squares. Do not cut them and separate them out. Using a fork, mark each cracker with dot marks evenly in a line, like a cracker. You should get about 10 lines of dots. Gently lay the parchment paper on the baking tray.
- Repeat the process with the 2nd dough portion. You should have 18 squares in all. You can use the extra cut out dough to make 4 more 2 inch squares, if desired.
- Place both the baking sheets in the oven and bake for 8 minutes. Rotate the sheets from front to back and top to bottom, and continue baking until the crackers are fragrant and crisp around the edges, about 7 more minutes.
- Remove from the oven and transfer the crackers on the parchment sheets to work surface and let it cool for 5 minutes. Using your hands, break the crackers gently on the marked indentations. Transfer the cracker pieces onto a wire rack to cool completely. Store in an airtight container for upto 5 days.
- Raspberry Marshmallows:
- You will need to work very quickly though this recipe. Keep a 9x13 inch baking pan ready, coated with cooking spray. Use a paper towel to lightly rub it on the entire pan evenly.
- Add the gelatin and water to the bowl of a stand mixer with a whisk attachment.
- Combine water, sugar, salt, corn syrup into a medium saucepan, on high heat. Do not stir. Let the mixture boil rapidly. Keep a candy thermometer clipped to the pan, and check on the temperature. It will take about 12-15 minutes for the temperature to reach 240 degrees F. Once it reaches the temperature, you have to work very quickly. Remove the pan off the heat and remove the candy thermometer.
- Now gently pour the hot syrup into the stand mixer, while the mixture is running on slow speed. Now increase the speed to the highest speed and it will start foaming, and slowly turn into white fluff. The whole process will take 10 minutes. Remove the whisk from the stand mixer, and using a spatula, try to remove as much as you can from the whisk.
- Now pour half of the marshmallow sticky mixture into the baking pan and the remaining half goes into the rice crispies. You can work on the marshmallow first to even it out and then work on the rice crispies at this point. Even out the marshmallow with a small icing spatula, it works best to make it smooth.
- Raspberry Rice Crispies:
- Keep a 9x13 inch baking pan ready, coated with cooking spray.
- Keep a medium saucepan ready on a gas with low heat. Add in the melted butter. Add in half of the fresh raspberry marshmallow and stir with a spatula for 20 seconds. Add in the rice crispies and mix well for 1 minute. Work quickly and add in the mixture into the baking pan, and spread it evenly throughput with the spatula. Let it set in the fridge for 2 hours.
- Continue with the raspberry marshmallows:
- Mix the corn starch, powdered sugar and raspberry powder in a small bowl. Strain it through a sieve to even it out.
- Dust the top of the marshmallow with the powdered sugar mix, through a strainer for even distribution. Let it sit for about 6 hours.
- Take a sharp knife and nudge around the entire edge to loosen the marshmallow. Invert the pan, and with the help of your fingers, gently remove the entire marshmallow from the pan onto a wooden board, covered with some of the powdered sugar mixture. Cover the top with some of the mixture too. Take the sharp knife and cut 2 inch square pieces out of the entire slab. Cover each piece with the powdered sugar on all the sides. Store the remaining marshmallow in an airtight container for 2 weeks for maximum freshness.
- Assembly:
- Take a chocolate graham cracker, plain side up, add a rice crispie treat, then add a marshmallow square. Use a blow torch and burn the top of the marshmallow. Now add a Ghirardelli square, and use the blow torch to melt it a bit. Add a chocolate graham cracker again on the top! Squeeze a bit and it is ready to eat!
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