S’mores are the perfect crossover dessert (suitable around a summer campfire and on chilly evenings), which is why, perhaps, I start craving them toward the end of August / beginning of September.
I make them at home, under the broiler, which is ridiculously (perhaps even dangerously) quick and easy. I also like to use chocolate hazelnut spread instead of melting a chocolate square, to control consistency (and because, hello, chocolate hazelnut spread).
Here’s how to make them:
- Break a graham cracker in half.
- Place one half on an aluminum foil-lined cookie sheet, and top with a marshmallow. I am vegetarian, so like to use these (which are vegan and do not contain gelatin). Set under the broiler. Keep a close eye on your marshmallow, as they very rapidly can turn from fresh to charred. In my oven, it takes only 2-3 minutes to achieve a perfect toasty brown.
- While your marshmallow is toasting, spread the other graham cracker half with your favorite chocolate hazelnut spread.
- Sandwich the two halves together.
What about you? Do you have a favorite s’more technique? How are you savoring these last few weeks of summer?