Dark chocolate candy stuffed with graham cracker pieces and mini marshmallows, then layered with milk chocolate and white chocolate.
My mom is probably getting tired of opening text messages from me. Everything I send her these days seems to be a complaint.
This chilly, grey, sweater-weather has me as saturated with negativity as the ground is with rainwater. Yesterday she got a long rant because the person who cut Zach’s hair evidently did it blindfolded, with their non-dominant hand, while balancing on a tightrope. I honestly think he accidentally wandered into the butcher shop by mistake and just tried to roll with it… and it’s too late now. (I might be exaggerating a teeny bit, but I was SO mad, and it’s not even my hair!).
Most of my complaints, though, seem to be central to the fact that we just can’t shake those rain clouds.
Today we’re finally supposed to get a bit of sunshine (only for thunderstorms to start rolling right back in just before I leave work!) but yesterday was particularly rough, especially for the dogs, who were stuck inside all day. Leia managed a lot of exasperated sighs as she stared out the family room window.
It’s safe to say I definitely had a little pity party for myself over the weather-wasted weekend.
And what’s a party (pity or not) without some dessert? Feeling pathetically sorry for myself that it looks like no S’mores or marshmallow-roasting bonfires are anywhere in my near future, I moved the party inside, with a very specific dessert in mind. And while a culinary torch definitely doesn’t have quite the same summertime-&-fireflies vibe that a real bonfire does, it still gets the job done, and Zach helped make things seem a little more outdoorsy by sharpening a few sticks for me to spear some marshmallows and roast them to gooey, slightly charred perfection.
After a few melty-marshmallows (that didn’t ultimately make it into the bark), I decided to reincarnate the S’more as we know it.
Three different kinds of chocolate went into this S’mores bark. Since I always prefer dark chocolate to milk, I decided to use that here as the base chocolate. It turned out perfectly, not too sweet for an already sweet candy. Of course I also incorporated traditional milk chocolate, swirled over the top, as well as a bit of white chocolate that I added purely for aesthetic reasons (it looks like marshmallow, right!?).
The inside is packed full of just the right amount of crunch and chewy-texture, with lots of graham cracker pieces and a heaping cup of mini marshmallows, it’s like eating an inside-out, dark chocolate S’more.
If you’ll excuse me, I think I’ll go make another batch right now for my mom, she definitely deserves it.
Enjoy, and I hope your weekend was drier and much sunnier than mine!
- 3 cups dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup white chocolate
- 6 pieces Graham crackers each broken into 8
- 1 cup mini marshmallows
- 1/2 graham cracker finely crushed
Line a cookie sheet with wax paper and set aside.
Place your dark chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then continue to microwave at 20-second intervals, stirring between each round in the microwave, until chocolate is completely melted. While it is microwaving, place your milk chocolate and white chocolate chips into separate microwave safe bowls.
Spread roughly 1/2 of the chocolate mixture over the wax paper in a thin, even layer (it does not need to spread all the way to the edges of the cookie sheet).
Press your broken graham cracker pieces randomly into the chocolate and then evenly sprinkle marshmallows over the chocolate.
Drizzle your remaining dark chocolate evenly over the marshmallows and graham crackers and use a spoon to spread it until all of the crackers and marshmallows are covered (the marshmallows tend to roll around a bit, this is fine, so long as they are mostly covered.
Moving quickly, heat your milk and white chocolate chips in their separate bowls at 15 second intervals (stirring between) until completely melted.
Drizzle milk and then white chocolate over the dark chocolate and then drag a toothpick over the chocolate for decoration.
Allow chocolate to harden before breaking or cutting and eating (it will harden much faster and be easier to cut/break if you place it in the refrigerator).
Recipe NotesFor a more authentic s'mores taste, you can substitute the dark chocolate for milk chocolate.
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