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5. Optional – Dust with a little icing sugar and serve.
Anyway, back to the apples! For North Americans (more for Americans I’d say) caramel apples are a pretty traditional snack around Halloween. They come in every size and flavour imaginable, and have become pretty trendy lately with specialty stores selling nothing but gourmet caramel apples covered in everything from drizzled chocolate to crushed oreos and gummy bears. I decided to keep it simple and used finely crushed oreo crumbs and some cute milk and white chocolate stars.
14oz (400g) chewy caramel pieces
2 Tbsp (30ml) heavy cream
6 popsicle sticks
I made four different s’more combinations:
Peanut Butter Cup: Chocolate graham crackers sandwiched together with flat vanilla marshmallows and a Reese’s Peanut Butter Cup.
Salted Caramel: Chocolate graham crackers sandwiched together with caramel flavoured chocolate callets, flat vanilla marshmallows and a spoon full french salted butter caramel (not pictured).
Don’t think you can’t make these if you don’t live in the US, or don’t have the graham crackers or fancy marshmallows. I’ve seen toasted coconut marshmallows in the UK before in several stores, and most recently I’ve been able to find them in the South African grocery stores near my home. Regular marshmallows will work just as well in all of these s’mores, but my tip is to cut them in half so they lay flat instead of standing tall like they normally would. All of the chocolate I used is from the UK, and is available in any major grocery store with the exception of the caramel callets which were a gift from my March Foodie Penpal who bought them in a local shop in Manchester. If you don’t have the caramel callets or the salted butter caramel, then you can use the new flat Rolo chocolate bars that have just been launched for sale in the UK.
Assemble your s’mores together and wrap them in a square of aluminum foil (this will ensure your chocolate and marshmallow don’t melt and ooze out the sides of your graham crackers and into the oven.) Place them in the hot oven for 3-5 minutes before removing. Carefully unwrap each s’more and enjoy – just make sure you don’t burn yourself on the hot gooey marshmallow and chocolate!
I think that the salted caramel s’mores were my favourite out of the bunch. They were so so soooo good, but also very rich. I couldn’t have eaten more than one. I also really liked the Pina Colada ones, they were so different from any other s’more I’d made. I only got to try a small bite of the chocolate mint s’more before my husband gobbled it up. As for the Reese’s s’more, while it was good, it wasn’t my favourite. I’d still prefer to eat the Reese’s cup by it self.
What other unique flavours of s’mores have you made? Do you have any other suggestions for me??