Right now the internet is overrun with of pictures of perfectly roasted, gooey marshmallows and S’mores covered faces. I’m a city person though – I don’t have bonfires and beach parties at the ready, and I only go camping once a summer – but I want S’mores too! Good thing I came up with this recipe which involves no burnt marshmallows and no sand in your S’more.
Domestocrat’s S’mores Bark
4 tbsp. butter
1.5 bags (18 oz) chocolate chips (I use semi-sweet)
3.5 cups (7 oz) mini marshmallows
7 graham cracker sheets – 6 chopped, 1 pulverized into crumbs
The only ingredient prep you really need to do is with the graham crackers – roughly chop six sheets of the crackers (I used a serrated knife) and pulverize one sheet into crumbs (I crushed mine with the bottom of a glass but you could use a meat tenderizer, food pro, rolling pin, whatever!).
Once the ingredients are prepped, it’s time to begin! Start by melting the butter over a double boiler. When the butter is melted, add the chocolate.
Stir to combine until the chocolate has all melted and remove from the heat when it’s smooth.
Carefully, stir in the chopped graham crackers and the ‘mallows.
Scoop the mixture out onto a parchment paper lined cookie sheet. Spread out to form an even layer. Sprinkle the graham cracker crumbs over the top and gently press down into the warm chocolate to ensure it sticks. Protip: To make sure you don’t get chocolate everywhere you can wet your hands with cool water and form the bark with your hands, or you can spray a spoon/spatula with cooking spray and do it that way. Same goes for pressing the crumbs down on top too.
Put the cookie sheet in the refrigerator for about 3 hours to fully cool. You could leave this overnight too.
When the chocolate has completely hardened, cut into squares and enjoy! This recipe has the perfect ratio of chocolate to graham to marshmallow, which is how a good S’more should be.
Store in an airtight container in the fridge for up to a week. Yeah, like it will last that long!