Who says s’mores must be messy? Sure, the favorite campfire treat, with its oozy chocolate and melted marshmallow, is not easy to contain. (And sometimes that’s what we love about it.) But it’s not impossible.
Consider Annie Falk’s Gourmet S’mores. The Palm Beach philanthropist and author fashions more of a s’mores tartlet than a gooey little sandwich. The recipe, contained in her 2015 book, “Hamptons Entertaining” (Stewart, Tabori & Chang), is a perfect one to make when National S’mores Day falls on a weekday, as it does Thursday.
Reprinted with permission from “Hamptons Entertaining,” by Annie Falk, with Aime Dunstan and Daphne Nikolopoulos (Stewart, Tabori & Chang, May 2015).
ANNIE’S GOURMET S’MORES
This recipe promises “no overflowing chocolate or dripping marshmallow; just the delicious flavors of everyone’s favorite childhood dessert. Using large and small marshmallows adds to the presentation,” write the authors.
Makes 24 pieces
- 4 bars (1.55 ounces/43 g each) organic milk chocolate
- 16 organic honey graham crackers
- ½ cup organic confectioners’ sugar
- ¾ cup (1½ sticks/170 g) organic butter, melted
- Black Hawaiian sea salt
- 72 mini marshmallows and 6 large marshmallows, cut in half
Make the s’mores: