Chocolate Dipped Peanut Butter Espresso S’more.
So I am pretty exited about these S’mores.
I mean there are sparklers!!
And it’s Friday!! 🙂
And the 4th of July is only ONE week from tomorrow! Wait, what?! How did that happen?
OK, so the sparklers are fun and all, and that fact that today is Friday is pretty awesome too, but what I am really excited about are the flavor bombs going off within these S’mores.
They are truly my favorite ever. Homemade chocolate dipped (and slightly decked out) graham crackers, boozy coffee marshmallows, peanut butter and milk chocolate.
You want to know a funny thing?
I have been wanting to make these since about the end of April. Why did I wait so long?? The sparklers. I just HAD to have sparklers in my s’mores. You see, I had this picture in my head of how these should look and it most definitely included sparklers. I tried SO hard to find the sparklers before Memorial Day, but I just could not find them. I even ordered some online from Amazon. You know what I ended up receiving? A PICTURE of sparklers. Who wants that?
Waa, waa, waa! I literally almost cried.
But I sucked it up and told myself I’d wait for the 4th Of July.
FYI, waiting is not one of my strong points. Like when I realize I want something, I want it now. Yup, just like Veruca Salt from Willy Wonka…”I want it now”.
That’s me…but hopefully a bit nicer??
Maybe. People would argue this.
I did however somehow manage to wait to share these with you until now. And now thinking about it with a clear and rational mind, it’s probably good I did, since I personally could not think of a better 4th Of July dessert.
S’mores are just the classic American summer treat and it would not be the 4th without them.
Of course, everyone knows how to make a classic S’more, so I really wanted to create a super fun adult S’more, full of all the flavors I love.
First off, the homemade graham crackers, WAY better than store-bought, BUT I totally understand if time is not on your side and you just need to use the store-bought grahams. Trust me, I get it.
What you must, must, must make are the coffee marshmallows. They are full of great flavors, coffe, a little coconut and just a shot…(or two) of Kahlua. Gosh, I love Kahlua. I think it makes for the bestest desserts. It’s optional, but if you have it, use it!
And you guys, do not be afraid of making homemade marshmallows. It’s really so simple and easy. Nothing to stress about, and so worth the effort.
I truly cannot express just how good these S’mores are. They are sin worthy for sure, but seeing as it’s summer and that I really hope you’ll make them for friends and family on the 4th, the sin worthy part is A OK.
Everything can be prepped in advance. Just make the graham crackers and marshmallows a day or two before you plan to serve them. Then just roast up some mallows, add a healthy amount of peanut butter and an even healthier amount of Hershey’s Milk or Dark Chocolate, sandwich it all together – and DEVOUR.
You are gonna get a little messy, but that’s just a given with s’mores. Can’t really be avoided, and honestly isn’t sharing messy s’mores with friends and family what makes them so fun? The mess is part of what makes a s’more, a s’more, if you ask me.
AND, I am posting this chocolate dipped peanut butter espresso s’more, a good week in advance to give you ample time to prepare. This means you better get your butts moving and start planning out your s’more party now.
And then, please, please, please, send me all the photos through social media, or even email if you are not on social media. Bonus points to all who have a little fun with sparklers on their s’mores.
I gotta say that the sparklers pretty much made my week.
I totally felt like a kid again, it was awesome. Sparkles are the best!
Chocolate Dipped Peanut Butter Espresso S'more.
Coffee Coconut Marshmallows
- 4 packets gelatin
- 1 cup cold coffee
- 2/3 cup canned coconut milk or more water
- 3 cups granulated sugar
- 1 vanilla bean seeds removed
- 1/4 teaspoon salt
- 1-2 tablespoons Kahlua
- powdered sugar for dusting
Honey Whole Wheat Graham Crackers
- 8 graham cracker squares may use store-bought too!
- 4 coffee marshmallows
- 4 tablespoons creamy peanut butter
- 2 Hershey's Milk or Dark Chocolate Bars OH YEAH
Coffee Coconut Marshmallows
- Grease a 9 x 13 inch baking dish and dust with powdered sugar to cover and coat. Set aside.
- Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly and let sit a minute or until ready to use.
- In a medium sauce pan, combine the coconut milk (or 2/3 cup water), sugar and vanilla bean seeds. Bring to boil and cook for five minutes or until the sugar dissolves. Stir in the gelatin mixture and bring the mix back to a boil. Once boiling, immediately remove from the heat. Allow to cool 10 minutes. Stir in the salt and Kahlua (if using). Beat on high for 15-20 minutes or until stiff peaks form. Pour the marshmallow mixture into the prepared pan. Dust with powdered sugar, cover and let sit for at least 4 hours or overnight. To cut, run a knife along the edges of the pan and turn out onto a surface covered with powdered sugar. Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1 month.
Honey Whole Wheat Graham Crackers
- Line two baking sheets with parchment paper.
- In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the whole wheat flour, regular flour, cinnamon and baking soda and mix on low speed just until blended and the dough comes together, about 30 seconds. If the dough seems dry add 1 tablespoon water at a time, until the dough comes together.
- Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Cut out 3-inches squares and place them about 1 inch apart on the prepared baking sheet. Repeat with the remaining dough. Cover the trays and place in the fridge for 30 minutes or up to 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are golden to dark brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool).
- Once cool, dip each cookie into the melted chocolate until half way submerged. Place on the parchment lined cookie sheet and allow the cookies to set up and dry for 30 minutes or 10 minutes in the freezer. Store in a cool place for up to one week.
- Take two graham crackers and spread a little peanut butter on one side. Place two squares of chocolate on the bottom of each graham cracker. Roast your marshmallow over the fire, stove or in the oven. Place the roasted marshmallows on top of the chocolate pieces. Place the other graham cracker on top and sandwich them together. EAT! Make as many s'mores as you wish!
Well, s’mores and sparklers, and chocolate – chocolate always wins…especially on Fridays!