It’s no secret that I love s’mores. I’ve been known to get my s’more fix with cupcakes and cookies. But while each of these treats were delicious in their own right, they just weren’t as heavenly as a true s’more, mostly because the ratios were all off. The cupcakes had too much chocolate in relation to the marshmallow and graham and the cookies had too much “cookie” in them. This had to be remedied.
But how could I reinvent one of my favorite treats without a fire pit or using another dessert as a vehicle? Then I remembered cookie bark and the light bulb turned on. Graham crackers, covered with melted chocolate and marshmallows, stuck under the broiler and chilled. Perfection!
An Amy Original
8 graham crackers, broken in quarters, divided
12 oz semi sweet chocolate
2 cups mini marshmallows
1 (1.55 oz) Hershey bar, broken into 12 pieces
Line a baking sheet with aluminum foil (not parchment or waxed paper).
Arrange all but two graham cracker quarters in a rectangle on the lined baking sheet.
Meanwhile, melt the chocolate using your preferred method (I use my double boiler, but you could also microwave the chocolate in 30 second increments).
Once the chocolate is fully melted and smooth, pour it over the graham crackers, smoothing it evenly with a spatula. Some chocolate will go between the crackers and may go over the edges.
Quickly pour the mini marshmallows over the melted chocolate. Move the tray to the refrigerator for 10 minutes to harden the chocolate slightly. Preheat oven to broil.
Remove the tray from the refrigerator and place it under the broiler (this is why we’re using aluminum foil instead of parchment paper!) Leaving the oven open a crack, broil the bark for 1-2 minutes, watching constantly, until the marshmallows are lightly browned.
Remove the tray from the oven. Quickly place the Hershey pieces into the melted chocolate and marshmallow. Crumble the remaining 2 quarters of graham cracker into the melted chocolate as well.
Return the tray to the refrigerator for 1 hour or until the chocolate is completely hardened. Break the S’more bark into smaller pieces. Serve cold and refrigerate leftovers.