Graham cracker crust with cinnamon-cayenne dark chocolate ganache and toasted marshmallow topping. My summer never actually feels like summer until two things happen: (1) going for a float in Lake Tahoe and (2) eating a gooey, delicious s'mores. While I still have a few weeks until I take the plunge into the icy cold Lake Tahoe, I have definitely been ready for some s'mores. When my office at work decided to throw our own "The Great Woods Baking Show" I knew this was the perfect opportunity to do make s'mores... but with a twist. I thought about doing bourbon s'mores and trust me, I will probably still take a crack at that sometime soon, but since this was for work, I had to make them fun in a different way. And since they wouldn't actually have marshmallows that were roasted over and open campfire, the next best thing was to bring the heat by adding cinnamon and cayenne to the chocolate. I have to warn you these bars are addicting and also easy to make which can be a dangerous combination. But, they are definitely worth it! These bars do have a bit of a kick to them due to the cayenne, but I feel like there are definitely other ways to change this recipe up a little and add your own twist! Like maybe adding Nutella or peanut butter to the chocolate? A little sea salt and caramel? What are you favorite ideas for a good twist on s'mores? [ Ingredients ] Graham Cracker Crust 3 cups graham cracker crumbs 14 tablespoons unsalted butter (melted) ½ cup brown sugar A generous pinch of salt Cinnamon-Chocolate Ganache 12 oz bittersweet chocolate (I used Guittard baking wafers) 1 ½ cups heavy cream 2 teaspoons cinnamon ¼ teaspoon cayenne pepper Toasted Marshmallow Topping 1 bag mini marshmallows [ Directions ] Graham Cracker Crust
Cinnamon-Cayenne Ganache
Toasted Marshmallow Topping
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AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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