Chocolate Bark S’mores
A few weeks ago I threw out my back, and if this has ever happened to you, you know what I mean when I say that you basically can’t move for two days. It’s the kind of immobility where you try to get out of bed because you really have to use the restroom but decide that it’s not going to happen, and lay back down. The silver lining to being stuck in bed was that I watched hours and hours of Food Network. I hadn’t watched Food Network in probably about 8 months, and I had forgotten how fun it is!
I went through the rounds….Giada, Anne Burrell, Alton, Ina, and so on. The funny thing to me is that I always gravitate toward Ina’s recipes, even though I would think I would prefer the more “fussy” dishes of the other personalities. Often times I think some of Ina’s recipes are a bit simple (ie Bacon Sandwich), but I still end up trying many of them and absolutely loving them. These French chocolate bark s’mores are a good example.
You might look at this recipe and I think “eh…this is just s’mores with chocolate that has stuff thrown on top of it.”
That’s what I thought as I watched Ina make these s’mores. But a week later I found myself at the grocery store buying graham crackers, marshmallows, chocolate, apricots, cranberries, and cashews.
It’s kind of hard to explain why these are so darn good, because they just are. It’s the magic of the pairings. Something about eating a s’more with good chocolate studded with flavorful jewels of apricots, cranberries, and cashews makes it absolutely heavenly.
And the best part is you can make as many or as little s’mores as you want, and roast them on your stovetop (no fire needed)!
All you have to do is melt some good semisweet chocolate (or bittersweet, if you like it dark), and spread it out to your desired thickness on parchment paper or a Silpat:
Throw your nuts and dried fruit on top while it’s melted, let it harden, and break it into pieces.
Then layer it with a roasted marshmallow and a couple graham crackers, and smush until you get the gooey marshmallow oozing out the sides:
Seriously, I love these so much. Give them a try and let me know what you think! I don’t think I can ever have a regular s’more again.
Copyright Notice: Fifteen Spatulas images and original content are copyright protected. Please do not publish these materials without prior permission.
- 6 oz semisweet chocolate chips (about 1 cup)
- 1/4 cup chopped dried apricots
- 1/4 cup dried cranberries
- 1/4 cup jumbo cashews
- 8 graham cracker sheets
- 8 jumbo marshmallows
- Melt the chocolate via your preferred method (I prefer to melt in the microwave instead of over the double boiler, but it's more risky). Read my understanding chocolate post if you don't know how to melt chocolate.
- Spread the melted chocolate into a large rectangle on parchment paper or a silpat to your desired thickness. I like it thinner than most chocolate bars. Sprinkle on the chopped apricots, dried cranberries, and cashews while the chocolate is still melted. Let the chocolate harden at room temperature, or you can speed the process by throwing it into the freezer.
- Roast the marshmallows by putting them on the end of a skewer or knife, turning your electric stove* to high heat, and holding the marshmallow about an inch over the heat. They will brown quickly so make sure to turn them and watch them well (roasting each marshmallow takes no longer than a minute on my stove).
- Break the chocolate bark into squares, place them onto one half of each graham cracker sheet, and sandwich the roasted marshmallow inside of the two graham crackers. Enjoy!
* I have never tried these on a gas stove, if you try it let us all know how it goes! Recipe inspired from an episode of Barefoot Contessa. I have been unable to locate the recipe online or in print.