No campfire? No problem. Not a gluten-glutton? It’s all good. No nuts for you? You’re safe. Oh, dairy is a no-no, too? Mooove everything on your calendar for the next hour, because you’re going to melt for this dessert that magically makes something wonderful out of practically nothing. Trust me. It’s worth the time and effort.
Campfire-less S’mores Bites
Recipe courtesy of Vanessa Barajas, Clean Eating with a Dirty Mind
1 box Kinnikinnick S’moreables Gluten-Free Graham Crackers
1 cup filtered water, divided into two, half cups
2 Tbsp. powdered gelatin
1 cup organic light-colored honey or maple syrup or half of each
1 tsp. vanilla extract
¼ tsp. salt
Alter Eco Organic Dark Chocolate Blackout 85% Cocoa
1. First, break each cracker evenly in half and set aside.
2. Now move on to make the marshmallow layer. In a small mixing bowl, sprinkle the gelatin over ½ cup water. Allow to settle for about 10 minutes.
3. While the gelatin is “blooming,” pour the other ½ cup water in a saucepan with honey/maple syrup, vanilla and salt. Turn to medium or medium-high heat and let the mixture come to a boil. Watch it carefully to keep it from foaming up
4. Using a candy thermometer, let the mixture boil until it reaches 240-242° F. This can take 10-40 minutes, depending on how hot the burner is and the size of the saucepan.
5. Once the sauce has reached this temperature, pour it into the bowl of a stand mixer. If you don’t have a stand mixer, pour it into a large mixing bowl and use a hand mixer.
6. Slowly pour the gelatin mixture into the large mixing bowl or stand mixer as you beat at a medium speed. Try not to pour it directly over the beaters to avoid spilling or splattering.
7. Turn the mixer to high and continue beating until it triples in volume, becomes white in color and the bowl is more or less cool to the touch. This can take up to 10 minutes. Don’t rush it.
8. Once you have that creamy marshmallow texture, set the bowl aside. It will thicken as you move on to the next step.
9. Line a baking sheet with parchment paper. On the baking sheet, lay out half of the graham cracker halves. Spoon a dollop of the marshmallow cream onto each half. Optional: torch the marshmallow cream with a chef’s torch to toast the edges and give it that campfire feel.
10. Top the s’mores with the other graham cracker halves.
11. Next, it’s time for the fun part: the chocolate drizzle! In a medium-sized metal bowl, melt the chocolate using the double-boiler method: place the bowl over a simmering pot of water and stir intermittently until melted.
12. Transfer melted chocolate to a piping bag or plastic baggie with the corner cut off.
13. Press slightly to drizzle the chocolate over the s’mores sandwiches. Make it pretty or make it messy – your choice!