This is pretty much all of the things I loved rolled into one giant chocolate covered peppermint dream. In case you couldn’t tell from reading this blog, I love s’mores. Big time. And if yesterday’s post was any indication, peppermint runs through my veins from now until Christmas. So really, could there be anything better than a peppermint s’more? I don’t think so.
The past week has been full of good Christmasy things (and a lot of crushed candy canes that I keep finding everywhere) and it’s only going to get better because I am going to Chicago tomorrow and there is nothing I love more than Chicago at Christmas time. As if Chicago wasn’t great enough food wise (Cheesie’s. Portillos. Eataly. UGH) and shopping wise (2 level Anthropologies just gets me all giddy) let’s add in christmas lights everywhere, a gigantic tree and random santas everywhere you look and I am SO in. Most importantly, I am going with my very best friend and my very favorite best-friend’s-mom and it is just going to be THE BEST. But before I go, let’s talk s’mores.
These are a combination of peppermint marshmallows, chocolate peppermint graham crackers and a whole lot of chocolate and crushed candy canes. They’ve got all the great flavors of s’mores but, since the marshmallows aren’t toasted, they can hang out for a while, looking all pretty on your christmas cookie tray, before you get to eating them. However, if toasty s’mores are what you’re after, by all means stick the marshmallows under the broiler and have yourself an indoor mid-winter s’mores party. Just please, please invite me.
I won’t make the argument that these can be whipped up quickly. They take a little bit of effort but are 100% worth it. The marshmallows take a few hours to set and the dough needs to chill but it’s still very doable in an afternoon. If you’re short on time, the chocolate peppermint graham crackers would also be amazing on their own, dipped in a little bit of white or dark chocolate. However and whenever you make them, I hope you have a great and christmasy first weekend of December! Filled with lots and lots of peppermint. obviously.
Note: If you want to get real deal s’moresy, you can toast the marshmallows instead and place an unmelted square of chocolate in between the graham crackers. However, toasted s’mores are good for about 10 seconds and these are good for a couple days. So assess how quickly these will be eaten and go live your best s’mores life.
Graham crackers adapted from Food Network
| Ingredients |
Makes 6 s’mores
Chocolate peppermint graham crackers:
- 1/2 cup whole wheat flour
- 1/3 cup all purpose flour
- 1/4 cup dutch processed cocoa (you can use regular cocoa but the crackers won’t be as dark)
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 6 tbsp. butter
- 1/4 cup brown sugar
- 2 tbsp. honey
- 1 tbsp. peppermint extract
- 2 tsp. instant coffee dissolved in 1 tbsp. hot water
- 2 cups chocolate chips or chopped chocolate (dark or milk)
- 2 1/2 tsp. coconut oil
- 6 peppermint marshmallows , cut into square the size of the graham crackers
- 1 cup crushed candy canes or peppermint candies
| Instructions |
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Combine the dry ingredients in a large bowl. Whisk to combine.
- In the bowl of stand mixer, beat the butter and brown sugar for 2 minutes. Add honey and beat 1 minute more. Add the dry ingredients and mix on low until the mixture is dry and crumbly. Add the peppermint extract and coffee and mix until the dough clumps together. Form dough into a disk, wrap in plastic wrap and freeze for 20 minutes.
- Roll the chilled dough out between two pieces of parchment paper to an 1/8″ thick. Cut into 6 rectangles and transfer to the prepared baking sheet. You may need to re-roll the dough once or twice to get 6 rectangles. To make them look like real graham crackers, cut an indentation in the middle of each rectangle and make 2-3 indentations with a fork on each square. Place the baking sheet in the freezer and chill for 10 minutes. This will keep them from spreading. Bake 15-20 minutes, until the dough is set in the center and dry around the edges. Let cool completely on the pan.
- Melt the chocolate and coconut oil in a microwave safe bowl until smooth. Stir every 30 seconds to prevent it from burning. If it does not seem thin enough to dip, add a little bit more coconut oil to thin it out. Just be careful not to add too much or it won’t set up. To assemble the s’mores, gently break each graham cracker along the indentation so that you have 2 squares. Spread a spoonful of melted chocolate on the bottom side of one square. Place the marshmallow on top, pressing gently to adhere it. Top with the second graham cracker. Dip the s’more halfway in the melted chocolate then dip the chocolate portion in the crushed candy canes. Place finished s’mores on a parchment lined baking sheet and let sit until the chocolate hardens. This can be sped up by sticking the pan in the fridge or freezer.