Cooking

Peppermint and Dark Chocolate Crunch S’more

A nod to one of Chef Andrew’s favorite holiday treats: peppermint chocolate bark.

Ingredients

  • Pepperidge Farm Milano Cookies or Graham Cracker
  • Your choice of dark chocolate bar with crushed peppermint candies added (Chef Andrew recommends Equal Exchange Organic Dark Chocolate Mint Crunch 67% Cacao)
  • Roasted, toasted, melted, or burnt marshmallow. However you like them!

Chef Andrew’s S’more Pro Tips

  • Allow time for your fire to develop red hot embers. Flames are beautiful, but glowing red embers and coals are where the heat is at! Chef Andrew tries to avoid the flames because they can easily catch your marshmallow on fire or cover it in smokey soot. Rotate your marshmallow a few inches away from glowing red hot embers for an evenly roasted and toasted marshmallow.
  • Briefly melt chocolate in a pot over the fire and spoon onto your s’more. That makes sure all your chocolate is perfectly melted before your first bite!