S’MORES!: Gooey, Melty, Crunchy Riffs on the Campfire Classic

Dan Whalen

Workman Publishing Company
May 28, 2019
$14.95/Hardcover
ISBN-13: 978-1523504336

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Dan WhalenDan Whalen is the founder and creator of the popular recipe blog The Food in my Beard. In the past 6 years since the website’s inception, he has published over 1000 recipes that have been viewed over 6 million times. He has been featured in many prestigious publications such as SaveurBon AppétitSerious EatsFine Cooking, Boston.com, MSNBC, and Huffington Post.

While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecture—three layers of gooey, melty, and crunchy—but changed it up? The result? More than 50 playful, irresistible recipes that completely challenge the definition of a s’more. Riffs range from classic—Salted Caramel S’mores, Nutella S’mores, and Lemon Meringue S’mores—to crazy. Think Avocado S’mores, S’moresburgers, and the Elvis—bacon, banana, and peanut butter nirvana.

Enjoy your s’mores all year long! Every recipe is designed to be made in the broiler as well as over a campfire.

Gimme S’moreos

Makes 12  Takes 10 minutes

I have a philosophy when I am mashing up recipes—if the names of the two dishes can seamlessly be combined, you know you are heading in the right direction. These S’moreos are the perfect example. 

 

  • Nonstick cooking spray
  • 24 crème-filled chocolate sandwich cookies
  • 2 bars (1.55 ounces each) milk chocolate, broken into individual pips
  • 12 regular marshmallows

Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.

Place 12 sandwich cookies on the prepared baking sheet. Top each cookie with 2 chocolate pips. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil the s’mores until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.

Transfer the s’mores to a serving dish and top with the remaining cookies. Serve immediately.


Grilled Peach and Basil S’mores

Makes 12  Takes 20 minutes

 

 

Grilling peaches really brings out the sweetness in the fruit and boosts the charred flavors you expect in s’mores. I like to pair peaches with basil, and firmly believe that basil should be included in more desserts.  

  • Nonstick cooking spray
  • 2 peaches, halved and pitted
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 12 whole graham crackers, broken in half to form 24 squares
  • 2 bars (1.55 ounces each) milk chocolate, broken into individual pips
  • 12 regular marshmallows
  • 12 fresh basil leaves

 

Heat a grill to high or place a grill pan over high heat. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.

Place the peach halves in a medium bowl with the olive oil and salt and toss to coat. Grill them until they’re brown and charred with grill marks, about 5 minutes. Flip and grill the other side, 5 minutes more. Transfer the peaches to a plate. When they’re cool, slice each peach half into 6 wedges.

Place 12 graham cracker squares on the prepared baking sheet. Top each square with 2 chocolate pips and then 2 peach wedges. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them.

Transfer the s’mores to a serving dish. Top each marshmallow with 1 basil leaf and another graham cracker square. Serve immediately.


These recipes may be reproduced with the following credit:

Recipes from S’MORES!: Gooey, Melty, Crunchy Riffs on the Campfire Classic by Dan Whalen. (Workman Publishing Company; May 28, 2019; $14.95/Hardcover, ISBN: 978-1523504336).

Contact: Lathea Williams
Lathea@Workman.com


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