📝 About This Recipe
Transport yourself to a starlit campfire with this elevated take on the classic American outdoor dessert. Featuring pillowy marshmallows roasted to a molten, golden-brown perfection and paired with rich dark chocolate and artisanal crackers, this dish is the pinnacle of nostalgic comfort. The contrast between the smoky, charred exterior of the marshmallow and the velvety, melting chocolate creates a sensory experience that is both sophisticated and delightfully messy.
🥗 Ingredients
The Core Components
- 12 pieces Jumbo Marshmallows (high-quality vanilla bean or vegan varieties work best)
- 12 full sheets Graham Crackers (honey or cinnamon flavored, broken in half)
- 3 bars Dark Chocolate Bars (60-70% cacao, broken into squares to fit the crackers)
Gourmet Flavor Elevators
- 1/4 cup Creamy Peanut Butter (for spreading on the crackers)
- 6 pieces Fresh Strawberries (thinly sliced)
- 1 teaspoon Sea Salt Flakes (Maldon or similar for a savory crunch)
- 2 tablespoons Salted Caramel Sauce (for drizzling)
- 12 pieces Pretzel Thins (for an extra salty crunch layer)
For the Grill/Fire
- 1 tablespoon Vegetable Oil (to lightly coat the roasting skewers)
- 6 Bamboo or Metal Skewers (long-handled for safety)
👨🍳 Instructions
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1
Prepare your heat source. If using a charcoal grill, wait until the coals have turned to a soft grey ash with a steady, low-medium radiant heat. If using a campfire, ensure you have a bed of glowing embers rather than active, high flames.
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2
If using bamboo skewers, soak them in water for at least 20 minutes prior to use to prevent them from catching fire.
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3
Organize your 'S'mores Station'. Lay out the graham cracker halves on a clean tray. Place a square of dark chocolate on half of the crackers so they are ready for the hot marshmallows.
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4
Optional Prep: Spread a thin layer of peanut butter on the 'top' graham cracker halves and add 2-3 slices of fresh strawberry.
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5
Lightly wipe your skewers with a paper towel dipped in vegetable oil. This prevents the sugar in the marshmallows from sticking to the metal or wood.
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6
Thread two jumbo marshmallows onto each skewer, leaving about an inch of space between them for even heat distribution.
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7
Hold the marshmallows approximately 6-8 inches above the heat source. Rotate the skewer constantly, like a rotisserie, to ensure an even, golden-brown tan.
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8
Look for the 'puff'. When the marshmallow begins to expand and sag slightly on the skewer, the center has become molten. This usually takes 1-2 minutes.
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9
For those who prefer a charred finish, briefly lower the marshmallow closer to the heat for 5 seconds until the edges just catch flame, then blow it out immediately.
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10
Quickly move the skewer to your prepared graham cracker base. Place the hot marshmallow directly on top of the chocolate square.
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11
Sprinkle a tiny pinch of sea salt flakes over the hot marshmallow to enhance the chocolate's depth.
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12
Place the top graham cracker over the marshmallow and press down gently but firmly. Hold for 10 seconds to allow the residual heat of the marshmallow to melt the chocolate.
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13
Slowly pull the skewer out while keeping the crackers pressed together. Serve immediately while the center is gooey.
💡 Chef's Tips
Patience is key; roasting over embers rather than open flame prevents the outside from burning before the inside melts. Always use high-quality chocolate; cheap chocolate has a higher wax content and won't melt as smoothly from the marshmallow's heat. If you find your marshmallows are sliding off the skewer, double-skewer them (use two sticks) to keep them stable. To clean metal skewers easily, soak them in hot soapy water while they are still slightly warm to dissolve the hardened sugar. For a gluten-free option, substitute graham crackers with apple slices or gluten-free digestive biscuits.
🍽️ Serving Suggestions
Pair with a robust, smoky Porter or Stout beer to complement the charred marshmallow notes. Serve alongside a thermos of hot cocoa spiked with a hint of cayenne pepper for a spicy kick. A glass of cold whole milk or oat milk is the classic, refreshing palate cleanser for this rich dessert. For an adult twist, serve with a small glass of tawny port or a smoky Islay scotch. Add a side of fresh raspberries or blackberries to provide a tart contrast to the intense sweetness.