Some More S’mores Recipes
I like the basic S’mores with my marshmallows toasted not burned. When I get crazy I try using one of those chocolate covered graham cracker cookies but nothing tastes better to me than the basic S’mores.
There are tons of recipes for S’mores and if you’re looking to spice up your S’mores life then Outside Magazine has nine options for you. One of them even uses beer, I think I might have to try that one.
Because beer makes everything better. This recipe is courtesy of Anette Righi DeFendi, head chocolatier at Kohler Original Recipe Chocolates. It relies on beer-chocolate frosting for its boozy taste. Make the frosting ahead of time and stuff it in your pack for your next camping trip.
- 1 1/2 to 1 3/4 cups powdered sugar (The amount will depend on the chocolate you use. Start with 3/4 cup and add as necessary.)
- 1/4 cup Dutch process cocoa powder
- 3/4 cup salted butter at room temperature
- 1/4 to 1/2 cup stout beer
- 2 to 3 ounces dark chocolate, melted and cooled to room temperature (Use 55% cocoa or higher, otherwise what are we even doing here?)
- Graham crackers
- Toasted marshmallows
- Sift the powdered sugar and cocoa together into a small bowl.
- Cream butter and stout beer together until incorporated. They won’t fully emulsify, but that’s okay, says Righi DeFendi.
- Add the powdered sugar and cocoa mix. Beat on medium to high speed until light and fluffy.
- Add the melted chocolate and beat until smooth and creamy.
- Adjust flavor and texture by adding more beer or powdered sugar. It should be schmearable—not too runny but not super thick.
- Spread on graham crackers, add toasted marshmallows, and enjoy with a frosty bottle of stout.