I love s’mores, but the weather doesn’t always cooperate with my outdoor fire pit plans so I thought it would be fun to find something you could make indoors. I liked this recipe from Two Sugar Bugs because everything was from scratch and they looked fun.
The recipe isn’t necessarily difficult, but it’s definitely not the easiest recipe I’ve ever tried. The graham cracker dough is fairly easy to throw together and reminded me a lot of pie crust or shortbread. It was fairly crumbly when I put it on the plastic wrap but I refrained from doing anything as I know it usually comes together when rolling. I wrapped it up and popped it in the fridge.
I tried rolling the dough out a few minutes after pulling it out of the fridge and decided to let it soften a little first since it was so crumbly. This made a big difference and I was able to roll/cut everything out fairly easily. Mine might have been a little under 1/4 inch thick but I baked mine for about 12 minutes and it was perfect.
Making the marshmallow meringue wasn’t too difficult either but it’s important to make sure you don’t heat the mixture over really high heat. Once the sugar was dissolved I popped it into the bowl of my stand mixer, added my vanilla, and then let it whisk. I didn’t pay attention to how long it had been mixing but after a few minutes I was starting to get glossy peaks so I stopped the mixer. My meringue was a little soft and in hindsight now I’m wondering if I should have let it mix a little longer. I didn’t realize this until I was piping so by that time it was a little late. I put the tops of the graham crackers on after piping the meringue onto the bottom graham crackers and then let them sit in the freezer for 3o minutes.
I’m more of a dark chocolate fan so I used dark chocolate chips instead of milk chocolate but the mixture came together nicely. I let it cool a bit and then tried to dip the cookies into the chocolate but that didn’t work well so I ended up gently spooning chocolate over the tops and side. As a result, they’re not as pretty but it got the job done.
Taste wise I felt like the cinnamon was a little overpowering and honestly would take it out next time. As I was afraid, the marshmallow meringue was very soft and when you take a crunchy graham cracker cookie and the hardened chocolate on the outside it wasn’t firm enough to stay inside the cookie. Because of this it ended up being a lot messier than I expected.
In theory this is a really good idea, but the marshmallow meringue has to be firm otherwise you end up just eating a cookie with a little marshmallow and coated in chocolate. I’m not sure I’d make the entire recipe again, but I would definitely make the graham crackers again (sans cinnamon) and try a real s’more to see how it tastes.
Recipe Used: Two Sugar Bugs