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Description
Which will it be, classic chocolate s'mores dipped in more chocolate and topped with sprinkles, or peanut butter cup s'mores dipped in chocolate and topped with roasted peanuts? Or choose both — no campfire required! Pro tip: Chopped bar chocolate for dipping the s’mores is a big win vs. chocolate chips, as chips contain stabilizers that prevent them from melting properly. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
6 SERVINGS
- 3 oz. milk chocolate (bars; or semisweet chocolate)
- 6 sheets graham crackers
- 1 Tbsp. rainbow sprinkles (or use 2 Tbsp. finely chopped roasted peanuts)
- 2 chocolate bars (milk, 1.5 oz. each, or semisweet chocolate; or use 6 regular-size peanut butter cups)
- 6 marshmallows (regular-size)
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Directions
- Preheat oven to 475°F with a rack set in center. Line a small baking sheet with parchment paper and set aside.
- Finely chop the 3 oz. milk chocolate and put it in a small microwave-safe bowl. Microwave on high in 20-second increments, stirring between each, until chocolate is fully melted and smooth, 40-60 seconds total.
- Break graham cracker sheets in half crosswise. Set 6 of the halves aside. Dip remaining graham crackers 1 at a time on a diagonal into melted chocolate, stopping at the center to leave half of the cracker undipped. (If needed, use a table knife to help spread the chocolate on both sides of the graham cracker.) Place dipped crackers on the lined baking sheet. Top chocolate with candy sprinkles (or chopped peanuts). Freeze to set the chocolate, 7-10 minutes.
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