It’s always fun to end a cookout with s’mores! The creamy, gooey marshmallow, the melty, drippy chocolate, and those just a little soft, but still crispy graham crackers. They have been my favorite summer treat since I was a little girl.
But today I wanted to share my recipe for Stuffed S’mores, which are the S’mores that we have all come to love, but with a yummy twist!
Stuffed S’mores
printable recipe at end of page
3/4 pound Milk Chocolate (I used Trader Joes)
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows
Melt the chocolate over low heat using a double boiler.
While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don’t go all the way down to the bottom of the marshmallow.
You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs.
Turn the marshmallows upside down and refrigerate until they are set up.
Fill each of the holes with the chocolate ganache. Refrigerate again.
Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S’mores!
This is my last #CookoutWeek recipe,
and I hope you enjoyed all of them.
Here are the others, in case you missed them!
Southwestern Cactus Needle Pasta Salad
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Check out todays tasty recipes from the rest of the #CookoutWeek Bloggers!
Author: The Freshman Cook
3/4 pound Milk Chocolate
12 Jumbo Marshmallows
1 package Graham Crackers
Mini Marshmallows
- Melt the chocolate over low heat using a double boiler.
- While the chocolate is melting, using a cupcake plunger, or something similar, make a hole in the center of the marshmallow. Don’t go all the way down to the bottom of the marshmallow.
- You want to leave the bottom marshmallow alone, so the chocolate will not seep through the marshmallow.
- Once the chocolate is melted, dip the marshmallow in to the chocolate, on the opposite side of where you put the hole. Make sure to get the chocolate on the bottom and up the sides a little bit.
- Then dip the chocolate covered part of the marshmallow into the crushed graham cracker crumbs.
- Turn the marshmallows upside down and refrigerate until they are set up.
- Fill each of the holes with the chocolate ganache. Refrigerate again.
- Cut the graham crackers into 1/4ths. Place the graham cracker piece into the back of the chocolate on each marshmallow. Place 1-3 mini marshmallows in front of the graham crackers.
- Use a kitchen torch to toast the marshmallows. All the marshmallows can be made up to this point and refrigerated. Take them out of refrigeration about 30 minutes before serving. Then toast with torch right before serving. Enjoy your S’mores!