Today I am going to tell you about my husband’s newest favorite treat. Right after chocolate peanut butter cups. Those will always come first.
I was pleasantly surprised when my hubs declared this s’mores bread to be “bangin'” (his oh-so-sophisticated way of describing most foods he loves)…mostly because we haven’t eaten a lot of s’mores together in the 8+ years we’ve known each other. Weird, right? It’s just not something we make often, despite our shared love for the classic combo of graham crackers, chocolate, and toasted marshmallow. And while I knew he enjoyed s’mores just as much as the next person, I didn’t think he’d be so in love with this s’mores bread.
You see, he’s not big on quick breads. While I could eat banana bread every day of my life and be perfectly happy, he is not really a fan. This strawberry-yogurt bread was not nearly as exciting to him as it was to me. He could take it or leave it. It’s just the way he is.
So, when he came home from work and devoured more than half of this s’mores loaf over the course of a couple hours, I was shocked (also, a bit annoyed. I had planned on enjoying it with coffee the next day). He couldn’t get enough! While this type of treat/snack is totally up my alley, I was just not expecting him to be into it. I was wrong, wrong, wrong. Next time, I’ll make two loaves. I never did get to try it with a mug of hot coffee, and I intend on making that happen next time!
The bread itself is filled and topped with a glorious graham cracker streusel and studded with dark chocolate chips. You could totally stop right there and be just fine. I couldn’t, however, leave out the best part of the s’more: toasted marshmallow. So, I topped the baked and streusely bread with mini marshmallows and more chocolate chips and torched the top until they were melty and toasted. The kitchen smelled glorious. Like a campfire, minus the annoying smoke in your face.
Tell me I’m not the only one who constantly gets smoke to the face, no matter where I sit around the fire. ANNOYING.
I prefer to eat this bread shortly after the marshmallows are torched because there is nothing better than a gooey, warm marshmallow. My husband, however, was perfectly happy to pick off all the topping when it was at room temperature. You could microwave it for a few seconds, too, if you aren’t able to eat it freshly torched. The gooey marshmallow just MAKES it.
I highly recommend you try this bread out. The sooner the better. Heck, make it for Cinco de Mayo tomorrow (right after you devour this guac and these margs…and these enchiladas for good measure). Throw people for a loop! Or even better: make it for Mother’s Day. Sure, it may not be the brunchiest of foods, but it will still be a huge hit. Guaranteed. Given my husband’s enthusiasm surrounding this one, I may have to make this for his first Father’s Day as well.
And I’m making a “hers” loaf when that happens. For sure.
1 cup cinnamon graham cracker crumbs
¾ cup flour
1¼ teaspoons baking powder
½ teaspoon salt
½ cup plus ¼ cup semisweet or dark chocolate chips, divided
1 stick butter, softened
½ cup granulated sugar
¼ cup light brown sugar
1½ teaspoons vanilla
¾ cup whole milk
1 cup mini marshmallows
⅔ cup cinnamon graham cracker crumbs
⅔ cup light brown sugar
5 tablespoons butter, cold and cubed
Pinch of salt
Preheat the oven to 350°F and butter a 9 x 5-inch loaf pan. Place a piece of buttered parchment in the bottom.
Whisk together the dry ingredients until well mixed. Add the ½ cup of the chocolate chips and toss to coat in the flour mixture. Set aside.
Using an electric mixer, cream together the butter and sugars until light and fluffy. Add in the eggs and vanilla and beat well to combine. Add half of the milk and mix to combine. Add half of the dry ingredients and mix to just combine. Repeat with the remaining milk and dry ingredients, mixing until the batter is just combined and no dry bits remain.
Mix the ingredients for the streusel together until crumbly. I use a pastry cutter (or fork) to mix in the hard butter.
Pour the batter into the prepared pan and then top with the streusel. Bake for 1 hour (give or take, depending on your oven) or until a tester inserted into the middle of the loaf comes out clean.
Remove the pan from the oven and allow to cool in the pan for 20 minutes. Remove loaf from pan and finish cooling on a rack. Once cool, place the loaf on a heat-proof surface and top with the marshmallows and the remaining ¼ cup of chocolate chips. Using a kitchen torch, toast the marshmallows until golden and soft and the chocolate chips are melted. You could also place it under the broiler for 30 seconds or so, but watch it carefully. Slice and serve while the marshmallows and chocolate are still gooey. Reheat in the microwave or oven for a few minutes.
Adapted from here.