I’ve been in the kitchen a lot this week… like a lot. (Or at least it just feels that way.) Besides my usual meal prep, I’ve also starting prepping my morning smoothies. I’ve made ice cream, candied lemon slices, and portable s’mores! Yup that’s right, portable s’mores.
So how did this come about? Two reasons. One – I don’t have a gas stove, so making traditionally s’mores at home is pretty impossible for me. Two – it was our summer intern’s last day on Wednesday and I needed something that could travel to work easily. (Ice cream sandwiches were out the window, which is annoying because I’ve been dying to make them.) So, I came up with my portable s’mores recipe. I didn’t make a s’mores brownie pie (like I’ve seen others do) because quite frankly, it doesn’t really resemble a s’mores the way I want it to.
The recipe is super duper simple and probably only took me an hour in total. All you need to make is a simple graham cracker crust and a chocolate ganache, then you top it all off with a big marshmallow. If you’re going to transport this, make sure to reheat it in a toaster/oven before serving. You want it to resemble a real, in-the-moment s’mores as much as possible.
graham cracker crust
I took this directly from sally’s baking addiction – it only requires one tool and three ingredients. It’s also a bit sweet, which pairs perfectly with my dark chocolate ganache.
- 10 full sheets graham crackers
- 6 tablespoon unsalted butter (melted)
- 1/3 cup granulated sugar
- Line a muffin pan with baking cups or cupcake liners (whatever you want to call them) and preheat the oven to 300°F.
- Grind the crackers in a food processor or blender. In the meantime, melt the butter in the microwave or on the stove top. (I always opt for the microwave because I’m lazy.)
- Transfer the cracker crumbs into a heat-resistant bowl and mix with sugar. Pour the melted butter and mix with a spatula until it feels sandy and thick.
- With a melon scooper, scoop two “balls” of crumbs in each cup. Then press the mixture into the bottom and up the sides. I used the bottom of a ¼ measure cup to really press it down and around, but your fingers work well too.
- Bake it for 10 minutes and let cool a little before adding in the ganache.
- 8 oz dark chocolate
- 1 cup heavy cream
- Place chocolate chips or bars into a food processor and chop until the pieces are a little larger than the size of a sprinkle. (You can also chop them up by hand.) Place into a heat-resistant bowl.
- Heat the cream in a sauce pan over medium heat until it comes to boil. (It will boil over the pot if you don’t watch it carefully, so just be aware.) Once it’s at a boil, pour over the chocolate and let sit for 3-5 minutes.
- Whisk until smooth and let it cool slightly before using.
Now to finish assembling the portable s’mores….
- Place your oven on the broiler setting and move the rack to the highest position.
- Using a melon scooper, pour one scoop of chocolate into each cup.
- Place a marshmallow on top of each cup and then place the pan into the oven.
- It’s all set when the marshmallows begin to darken to a medium brown. This can take seconds, depending on your broiler, so make sure to watch it at all times.
- Optional: When the marshmallows are still hot, insert a little piece of graham cracker in each marshmallow and drizzle with salted caramel or cajeta.
P.S. I also ended up going to my rooftop’s grill the next day (yes, I’m lucky enough to live in an apartment that offers that) and make real s’mores!