Smores Strawberries Recipes

STRAWBERRY S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.

S'MORES STRAWBERRIES

Steps:

• Remove stems from strawberries; carefully cut out center of each strawberry. Spoon marshmallow creme into decorating bag fitted with medium tip; squeeze bag to pipe marshmallow creme into center of each strawberry.
• Line plate with cooking parchment paper. Place graham cracker crumbs in small bowl. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips are softened and can be stirred smooth.
• Dip bottom of each strawberry in melted chocolate, then roll in graham cracker crumbs. Place on plate. Refrigerate at least 30 minutes or until chocolate is hardened.

SKEWERED STRAWBERRY & MARSHMALLOW S'MORES

Steps:

• Prepare a medium-hot fire on one side of your grill.
• Thread the strawberries and marshmallows alternately on 4 skewers (if using wooden skewers, pre-soak them). Lightly brush the slices of bread with olive oil.
• Place the skewers directly over the fire and grill for about 4 or 5 minutes until the marshmallows have browned.
• At the same time, grill one side of the bread. Turn the slices over and move to the indirect side of the grill. Place a piece of chocolate on each slice and sprinkle with a pinch of coarse salt. Remove from the grill when the chocolate is soft but still holds its shape.
• Serve the skewers with the grilled bread for a grown-up version of s'mores.

STRAWBERRY S'MORES BOUQUET

Steps:

• Put the chocolate in a microwave-safe medium bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Put the graham crackers in a small bowl.
• Thread a strawberry stem-end first onto a 6-inch wooden skewer and dip the tip straight down into the chocolate to coat half the strawberry. Lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip the tip of the strawberry into the graham crackers, leaving a stripe of chocolate visible. Carefully grasp the exposed base of the strawberry and rotate and push the skewer until 1 inch of the skewer extends beyond the tip. Stick the skewer upright into a large sheet of floral foam. Repeat with the remaining strawberries. Allow the chocolate to set, about 30 minutes.
• Meanwhile, shape two wet floral foam bricks so they fit snugly inside a 5-inch square planter, flowerpot or cardboard box. Do so by holding the bricks together and cutting them with a serrated knife so the resulting rectangle is 5 inches wide by 5 inches long by 8 inches tall. Wrap the rectangle tightly with plastic wrap and fit it into the planter (it will extend to the top). Drape about 6 large kale leaves rib-side down over the planter, sticking the stems into the planter. Try to cover the foam entirely. (Reserve the remaining kale for another use.)
• Once the chocolate-dipped strawberries are set, top each skewer with a marshmallow.
• Stick 1 skewer into the top center of the wet foam, pushing the skewer in so about 1 inch of wood is still exposed. Continue sticking the remaining skewers into the foam in concentric circles, packing the strawberries as closely as possible without touching, and working outward. When you're done, only a little frill of kale should be visible below the strawberries.
• Just before serving, wave a kitchen propane torch near the marshmallows until toasted to a golden brown.

STRAWBERRY S'MORES

Steps:

• Layer Chocolate and strawberries on top of one side of a graham cracker. Toast marshmallows over a perfectly warm and toasty fire. Lay toasted marshmallow on strawberries and top with second graham cracker. Squish graham crackers together allowing toasty marshmallow to warm and melt chocolate. Devour and repeat.