Uncle Scott's S'Mores
After losing his piece of chocolate to the sandy beach one too many times, Hazel Brown's uncle, Scott Stewart, improved on the classic s'more. Dipping the graham cracker in melted chocolate keeps it firmly in place. If you are using wooden skewers to roast marshmallows, be sure to soak them in water for 30 minutes first to prevent them from scorching.
- 8 ounces bittersweet chocolate, chopped
- 40 graham crackers
- 40 large marshmallows
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat, and let cool until slightly thickened. Holding graham cracker by the edges, dip 1 side of each cracker in chocolate, letting excess chocolate drip back into bowl. Put dry side down on a parchment-lined rimmed baking sheet. Refrigerate until set, about 30 minutes.
Press each marshmallow onto the tip of a skewer or a clean whittled stick. Roast marshmallows, turning occasionally, until toasted to desired doneness. Place 1 or 2 marshmallows on a cracker, and top with another one.