Friends, I am here to tell you that the world is not short on recipes for s’mores. Which is sort of ironic, considering that at the core of a s’more itself is simplicity. Three ingredients come together harmoniously to create a delightful, affordable, easy to make treat that most of us begin loving as a child and never seem to stop loving as we grow old. But for those of us who live in less than ideal climates for a fire, have or currently inhabit a firepit free apartment, or are just too lazy to chop firewood, there are thousands of recipes floating around Pinterest, Facebook, and the web on how you can enjoy the flavor of a s’more without resorting to an “uncooked” version (which, btw, isn’t all that bad #beentheredonethat #noshame).
So today I want to share with you two ways that you can use Endangered Species Chocolate to create s’more style treats. And since I love the easiness of a s’more, I’m going all
#sandralee on you with some #semihomemade style.
RECIPE 1: The easiest no cook S’more that will blow your friends away (trust me)
It’s truly embarrassing to even call this one a recipe, as it really is more of an “assembly”. Maybe that makes it an edible craft? Either way, these puppies are fantastic, and when we served them up at this year’s Indianapolis Zoobilation, the guests couldn’t get enough.
No cook s’mores, await the crowd at this year’s Indianapolis Zoobilation
You Need:
1 Bag Dandies Marshmallows
3, 3 oz bars Endangered Species 72% Dark Chocolate
1 box honey graham crackers
To Assemble:
- Crush the graham crackers in a large zip-loc until there are no longer any large “chunks”. Set aside in a wide, shallow bowl
- Melt the chocolate in 30 second intervals, stirring in between, until fluid
- One by one, dip ½ inch of the base of the marshmallows into the melted chocolate, then gently dip into to crushed graham to coat. Set aside to dry.
- That’s it. Devour you treats and bask in the praise when all your friends rave about how delicious these are! #winnerwinner
RECIPE 2: S’mores on a Stick, aka a s'more-ified cake pop
Ah, yes, the ever so popular cake pop can be s’more-ified too. This is the #supersemihomemade way to do it, so feel free to get your chef hat on and make some of these ingredients from scratch, you over achiever you.
You Need:
1 Boxed Vanilla Cake, prepared according to package (try
this awesome #organic one available at #target)
1 bag Dandies Marshmallows
1 cup Confectioners Sugar
2 cups Heavy Cream (or vegan substitute)
Dash of Salt
3, 3 oz Endangered Species 72% Chocolate bars
1 ½ sleeves graham crackers
24 lollipop sticks
Directions:
- To make your frosting: warm the heavy cream and marshmallows in a large pot on the stove, medium heat. Mix constantly until the marshmallow is fully melted. Add the powdered sugar and salt, stir, and place in the refrigerator for 2 hours. Once chilled, beat on high in an electric mixer until fluffy and smooth. This process I like magic and you will never want to make another frosting again!
- Note! I use the #bakerella method to make cake pops. Essentially, you mix cold cake with frosting, roll into 1-2 inch balls, chill, and then dip with your coating. I highly encourage following her tip to dip the lollipop sticks into melted chocolate and insert them first, then chill the pops again, otherwise your cake balls will fall off into your dipping chocolate.
- To make the cake balls: Finely crumble your vanilla cake into a large bowl. Add 1 cup of frosting and begin to mix with a large spatula. Once the mix begins to come together you are ready to roll – if the batch is still falling apart, add bits of frosting incrementally until you get a moldable mixture. Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper. Roll each scoop in to a smooth ball by hand. Place in the refrigerator (1-2 hours) or freezer (20 minutes) to chill.
- To apply the lolli sticks: Melt down ½ of an Endangered Species Chocolate bar in the microwave, in 30 second intervals. Dip ¼ inch of a lollipop stick into the chocolate, and firmly insert into the cake ball making it a cake-pop! Repeat for each cake ball and place in the refrigerator to chill (15 minutes).
- While your pops are chilling, grind the grahams into small pieces and place in a wide shallow bowl.
- To assemble: Melt down the remaining chocolate (30 second intervals). Remove the cake pops from the refrigerator and begin dipping. I use a skewer to help ease off excess chocolate when I dip – you can also gently tap the pops on the side of the bowl. Sprinkle and/or roll the ball in graham, and place stick side down into either a pre-punch card board box or piece of Styrofoam. You can also place them back down with the cake side down, but this will create a little “foot” on each pop. Let set at room temperature until the chocolate has hardened.
- Sit back and relax as your family enjoys s’mores on a stick, without the gooey mess and potential fire hazard #boss #dontplaywithfire.
RECIPE FOR WINNING...
Which of our NEW chunky chocolate Bark or individual chocolate Bites would you use on a campfire S'More?
- BARK with Almonds & Peanuts
- BARK with Hazelnut Toffee
- BITES 88% Dark Chocolate
- BITES with Almonds & Sea Salt
- BITES with Caramel & Sea Salt
Leave your reply below for a chance to win a full set of our NEW snacking chocolate, Bark and Bites! We'll select one winner at random on July 27, 2017. U.S. shipping addresses only, please.Good luck!
Tell us which BARK or BITE you’d pick for a campfire S’More. We’ll select one of you to receive this set of NEW Endangered Species Chocolate Bark and Bites!
