Open Faced Smores Recipes
NIGHTMARE OPEN-FACED S'MORE
Steps:
- For the ganache: Put the chocolate in a heatproof bowl. Bring the heavy cream and salt to a gentle simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 5 minutes. Whisk until smooth. Whisk in the rum and coconut oil and stir until the ganache is smooth and shiny.
- For the s'mores: Line a baking sheet with parchment paper and fit with a wire rack. Dip half of each graham cracker in the ganache and lay on the rack. Skewer a marshmallow and toast with a pastry torch. Place onto the ganache topped chocolate graham. Repeat with the remaining marshmallows and graham crackers.
- For the isomalt flames: Add the red and yellow isomalt to separate small silicone or microwave-safe bowls and microwave until melted, about 1 minute. Let the isomalt cool off a bit before working with it. Spoon about 1 tablespoon of yellow isomalt onto a silicon-baking mat. Add a teaspoon of red isomalt and use a spoon to swirl. With heatproof gloves, pull off a small piece, roll into a tear drop shape and gently twist and pull into a flame-like piece. Repeat until there are 8 pieces.
- Stick 1 isomalt flame into each of the marshmallows and serve.
OPEN-FACED S'MORES
Easy and kids love them; adults, too. These are done in the oven so you will be able to do a lot at a time.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place whole graham crackers 1" apart on a baking sheet.
- Top each cracker with marshmallows and chocolate chips.
- Drizzle with ice cream topping.
- Bake at 350 degrees for 5-7 minutes or till the marshmallows are puffed and chips are slightly melted.
- Cool for 2-3 minutes before serving.
Nutrition Facts : Calories 225.4, Fat 7.8, SaturatedFat 4, Cholesterol 0.1, Sodium 132.8, Carbohydrate 40.9, Fiber 1.7, Sugar 23, Protein 2.2
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