Oh, how I’d love to curl up under a blanket with one of these clutched in my hands right this instant!…
Ice cream. S’mores. Peanut butter. Does it get any more American than that?! I don’t think so. Today’s recipe is the absolute perfect thing to serve this weekend to celebrate July 4th….
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.
It’s Friday. That means we get to eat chocolate and have it not count toward our daily calories, right?
I know this recipe contradicts the “lighter can be better” mantra from my last post…but…I love chocolate. And sometimes I need a fix. I always say that life is not worth living without a little treat here and there. And this dessert is DEFINITELY a treat.
I am not sure how I came up with this idea. Even I think it sounds a bit strange. I wanted to do a s’mores-themed dessert, and I can’t get enough berries lately (they are so expensive right now, but they have been a serious craving as of late!). Plus, I love the combo of raspberry and dark chocolate. So, this brainchild of mine kind of came together organically, I guess. It seemed like a good idea to fold in some tart raspberries to an otherwise super rich dessert. And I’m so glad I did. It’s like two wonderful desserts in one. Think raspberry-chocolate truffle pie in a graham cracker crust and topped with toasted raspberry marshmallows. It may sound odd, but it is so, so, so good. Trust me.
Plus! I love any excuse to get out my handy-dandy kitchen torch. Toasting meringue or marshmallows is extra fun with a kitchen torch. Maybe it’s the danger of it that I love? Hah. I’m talking about a mini kitchen torch here. Soooo dangerous. Of course, as noted in the recipe below, you actually don’t need a torch to make this tart. A broiler works too! Not as fun (dangerous), but it will get the job done.
Being the texture freak that I am, I love that this tart has so many layers going on. The crust is crunchy and sweet, the filling dense, creamy, and rich, and the topping is like eating sweet, toasty air. Haha. Toasty air? Hopefully you guys know what I mean. Toasted marshmallows kind of bring out the kid in me (and a lot of people, I think). The best part about these: they are PINK! So cute. I don’t think I’ll ever outgrow marshmallows. Sticking one on a stick and holding it over a fire is something people of all ages can get behind. Especially when they catch on fire. DANGER!
Don’t mind me. All this chocolate is making me a bit giddy (hyper). If you love s’mores and if you love chocolate truffles….then this tart is SO the thing to try this weekend. Remember: calories don’t count on the weekends.
That’s my story, and I’m stickin’ to it.
Raspberry Truffle S’mores Tart (makes 6-8 servings)
For the Crust:
12 graham crackers, broken into pieces
¼ cup sugar
Pinch of salt
6 tablespoons melted butter
Water, as needed
For the Filling:
1 cup fresh or frozen (defrosted) raspberries
2 tablespoons sugar
10 oz bittersweet chocolate, chopped
1 cup heavy cream
Pinch of salt
For the Marshmallow Topping:
3 large egg whites, at room temperature
¾ cup granulated sugar
¼ teaspoon cream of tartar
Pinch of fine salt
1 teaspoon vanilla extract
2 tablespoons raspberry mixture (left over from filling)
For the Crust:
Preheat the oven to 375°F. Place graham crackers, sugar, and salt in a food processor and pulse until fine crumbs form. With the machine running, slowly stream in the melted butter. The mixture should be moist and clumped in spots. If it looks too dry, add 1 tablespoon of water at a time, pulsing to combine. Press the mixture into a greased tart or pie pan, evenly distributing the mixture on the bottom and up the sides. Bake for 8-10 minutes or until lightly golden. Allow to cool completely.
For the Filling:
Wipe out the food processor and add the raspberries and the sugar. Puree until completely smooth. Pour the mixture through a fine-mesh strainer and discard the pulp. Place the chopped chocolate in a heat-safe bowl. Heat the cream in a small saucepan until barely simmering. Pour the hot cream over the chocolate and stir until completely melted. Stir in the salt, vanilla, and ⅓ cup of the raspberry mixture. Pour into the prepared crust, cover with plastic wrap, the refrigerate for at least 6 hours.
For the Topping:
When the filling is set, add a small amount of water to a small saucepan and bring to a simmer. Put the egg whites, sugar, cream of tartar, and salt in a heat-safe bowl (I use the bowl from my stand mixer) and whisk to combine. Place the bowl in the saucepan (making sure the bottom of the bowl doesn’t touch the simmering water) and whisk constantly for 5-7 minutes or until the sugar is dissolved and the mixture is hot to the touch.
Transfer the bowl to the stand mixer fitted with the whisk attachment and mix on medium speed for a minute or so. Add the raspberry mixture and vanilla. Increase the speed and whip the mixture until stiff, glossy peaks form, about 15 minutes.
Spread the mixture over the tart filling, occasionally lifting your spoon or spatula to create little decorative peaks. Using a kitchen torch, lightly brown the peaks (I did a little bit more than just the peaks because I LOVE the flavor of toasted marshmallows). Alternatively, you can place the entire tart until the broiler for about 30-45 seconds, watching it carefully the entire time. Slice the tart and serve.
Marshmallow topping adapted from here.