This twist on a summertime favorite kicks the s’mores experience up a couple of notches. Graham crackers, thick chunks of dark chocolate, and marshmallows are as good as you remember them when you were a kid. Maybe better.
Guilty as charged: hardly a summer goes by when we don’t have s’mores at least once. They’re a great campfire dessert. But when a friend recently suggested we try grilling our s’mores instead of only toasting the marshmallows, we figured that maybe tried-and-true had been improved.
Hot off the grill, these s’mores don’t look dangerous. But looks, as everyone knows, can be deceiving. What you’re seeing here is molten goo ready to start pouring all over your hands, mouth, face, shirt and jeans at the slightest touch.
The chocolate looks like it’s set. It isn’t. As soon as it’s even slightly disturbed, it turns to liquid. The molecular science behind this is beyond our ken, but one thought came to mind: there’s a market for the s’mores equivalent of lobster bibs! The cracker is toasted crispy and warm, and the marshmallows are perfectly heated through – gooey and never burned.