Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
I need to talk to someone about my addiction to these incredibly delicious and easy to make no-bake bundles of sweet joy. Is this a safe space? Excellent. I knew I had come to the right place!
You see it’s just that chocolate, marshmallow, and graham cracker go so perfectly together. It’s almost like nature wants them to be together all the time. So this recipe is the answer to a lot of prayers. The method of delivery for this time-tested combo has traditionally been over a campfire. Melty marshmallows, sticky hands, and a messy approach is what it’s all about.
But sometimes one doesn’t have a campfire. Or a vague interest in even turning the oven on. Never fear, nature still wants you to enjoy your s’mores. Here is the answer to concerns you didn’t even know you had, about how to get more s’mores goodness in your belly.
Ingredients –
- 1 1/2 c. (3 sticks) butter softened
- 1 1/2 c. packed brown sugar
- 1 tbsp. pure vanilla extract
- 3 1/4 c. crushed graham crackers, plus more for garnish
- 1 tsp. kosher salt
- 3/4 c. mini chocolate chips
- 3/4 c. marshmallow bits, plus more for garnish
- 3 c. chocolate chips
- 1 1/2 tbsp. coconut oil
Directions –
- Using a hand mixer, beat together the butter, brown sugar, and vanilla in a large bowl until light and fluffy. Next mix in the graham crackers and salt. Fold in the mini chocolate chips and marshmallow bits. Prepare two small baking sheets by lining them with parchment paper.
- With a small measuring cup (or cookie scoop), scoop bits of dough and form them into small balls. Put them in a single layer on the baking sheets. Freeze for about 15 minutes until hardened.
- While the truffles are freezing, slowly melt chocolate chips in the microwave. Use medium power and take it in 30-second intervals. Don’t overdo it! Stir coconut oil into the melted chocolate.
- Dunk each frozen truffle into the melted chocolate and coat evenly. Return each to the baking sheet, and sprinkle immediately with more marshmallow bits and crushed graham crackers.
- Let sit for 10 minutes, or refrigerate until ready to serve. Yum!
