The Sauce: Melted Chocolate – Melted semi-sweet or milk chocolate to evenly spread over the Broiled S’mores.
‘Great Sauces Transform Good Food into Gourmet’
You can even burn the tops if you like, in the broiler. That’s what I remember about making s’mores over a campfire. Some of my camp buddies slow-roasted their double puffy marshmallows until they were caramel colored on the outside and melty gooey on the inside. Somehow my ‘mallows would catch on fire and I’d have to quickly blow out the flames.
Either way, I laid the hot marshmallows on a graham cracker covered with chocolate bar squares and topped it with another cracker. The only thing left was to have patience enough to wait a moment or two for the chocolate to soften, then dig in.
Now we don’t have to be in the wilds to enjoy S’mores. This easy, under the broiler, chocolate coated treat can happen anytime we get the craving since all the ingredients have good shelf life. Make it in a flash and you’ll be the hero.
Recipe: Broiled S’mores
Prep Time: 10 Minutes | Cook Time: 1 Minute | Yield: 16 Servings | Level: Easy
- 12-oz pkg semi-sweet chocolate chips
- 16 honey graham cracker rectangles
- 2 1/4 cups mini marshmallows
Special Equipment – baking sheet
1 Preheat the broiler on high heat.
2 Place the chocolate chips in a bowl and melt in the microwave. Temper by heating for 10 seconds at a time, stirring after each interval, about 6 times. When about 3/4 of the chocolate is liquid, continue to stir allowing the residual heat to melt the rest. Set aside.
The thin layer of chocolate spread over the marshmallows is the glue that holds the top graham crackers on the cookie squares.
This is a delicious family fun treat. The ingredients have sustained shelf life and they can be made in short order.
Serve these with a summer picnic or take on a campout.
Make a batch for a Monday night family home evening treat.
- Exchange semi-sweet for milk chocolate chips.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: August 13, 2013