This week's cookbook is Chocolate & Vanilla by Gale Gand with Lisa Weiss.
White and Dark Chocolate S'Mores
(Makes 4 S'mores)
The best place, in my opinion, to put a gooey hot marshmallow is with two squares of chocolate sandwiched between graham crackers. My preference is for white and dark chocolate in my s'mores but if you prefer, substitute milk chocolate. If you have a campfire or fireplace available, roast your marshmallows (patiently) the old-fashioned way. I've devised the following recipe for the oven, and for bakers with less time.
You'll need: Cookie Sheet
Ingredients:
4 whole graham crackers, broken into 8 halves
1/2 (1.55 ounce) dark chocolate bar, broken into 4 squares
1/2 (1.55 ounce) white chocolate bar, broken into 4 squares
8 large marshmallows
Preheat oven to 400 degrees F
Lay half of the graham cracker halves on a cookie sheet. Top each with a dark chocolate square and then a white chocolate square. Place 2 marshmallows side by side on top of the chocolate.
Bake until the marshmallows are puffed and golden brown, 3 to 5 minutes. Remove from the oven and top each with a remaining graham cracker half, pressing down lightly to make a sandwich. Serve immediately, while still warm.
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