Mouthwatering Recipes S'mores

BACON AND S'MORES PANCAKES 8 SERVINGS

Ingredients:                  

• 1 ½ cups all-purpose flour        
• 1 ½ cups graham cracker crumbs
• 2 Tbsp. baking powder
• 2 tsp. Kosher salt
• 2 large grade "A" eggs, well beaten
• 2 cups whole milk         
• 1 tsp. powdered ginger 
• 4 Tbsp. unsalted butter             
• 2 tsp. cocoa powder

Toppings:                                

• 16 pieces of cooked bacon
• 1 bag of mini marshmallows
• 16 oz. of chocolate sauce                     
• ½ cup powdered sugar             

Preheat griddle over medium high stove. Combine the dry ingredients (flour, graham cracker crumbs, cinnamon, baking powder, cocoa powder and salt) until evenly distributed. Whisk in milk, egg and butter. Spray the cooking surface with pan spray, then place two pieces of bacon on the skillet and spoon pancake batter over them. Let the pancakes cook until the edges are golden brown. Flip the pancakes and finish cooking (1-2 minutes). Remove from the skillet and top the pancakes with mini marshmallows. Then, use a torch to perfectly brown the marshmallows before adding the chocolate sauce and a dusting of powdered sugar. 

WHISKEY S'MORES LOLLIPOPS

40 SERVINGS                

Ingredients:      

• 1 bag jumbo marshmallows
• 2 cups graham cracker crumbs

Chocolate Ganache:

• 9 oz. bittersweet chocolate
• 1 cup heavy cream
• 1 tablespoon whiskey

Begin by making the ganache. Place a sauce pot over medium heat on a stove and bring heavy cream to a simmer. Add the chocolate and mix until incorporated. Whisk in the whiskey, and remove from the heat. Keep warm (if it cools down too much, the chocolate ganache will not coat the marshmallow). Skewer the marshmallows with lollipop sticks. Dip them quickly in the ganache and roll them in graham cracker crumbs. Let cool at room temperature. Once the lollipops have cooled, torch, adjusting the flame to a low setting to avoid burning the graham crackers.

S'MORES TARTINE

10 SERVINGS

Ingredients:      

• 5 graham crackers crumbled into large pieces
• 10 pieces of brioche sliced 1/4 inch thick
• 1 bag mini marshmallows          
• 3 high-quality chocolate bars roughly chopped
• 2 cups mini pretzels
• 2 Tbsp. sea salt
• 2 cups pecans, toasted and chopped

Cinnamon Butter topping:

• 8 oz. unsalted butter
• 1 Tbsp. cinnamon
• ¼ cup brown sugar

Mix together butter, cinnamon and brown sugar topping. Brush brioche on both sides with cinnamon butter. Toast the bread over medium heat until golden brown on both sides. While the bread is still warm, top it with an even distribution of chocolate pieces and mini marshmallows. Make sure to cover the entire surface of the bread. Toast the marshmallows and melt the chocolate using a torch. While the tartine is still warm, top it with pretzels, pecans and sea salt.

S'MORES PANINI 

6 SERVINGS

Ingredients:                              

• 1 loaf or 12 slices of sourdough bread  
• 6 bananas                                            
• 1 jar (8 oz.) Nutella                                            
• 1 jar (7 oz.) marshmallow fluff               
• 6 graham crackers                    

Spread marshmallow fluff on one slice of bread and Nutella on the other. Slice banana into 1/2 inch rings and distribute evenly on the bread with Nutella spread on it. Crumble one piece of graham cracker on the bread with marshmallow fluff on it. Once all ingredients are assembled, make a sandwich. Grill the sandwich over a stove until the bread is golden brown.