Supersize S’mores with Cookie Butter
Supersize S’mores with Cookie Butter
Let’s be honest: There’s nothing appealing about camping other than coming across as adventurous on social media, potentially seeing a live deer, and s’mores. But if you subject yourself to nature and its frequently horrible elements, you deserve a giant s’more elevated with cookie butter. If anything, it will serve as an excellent distraction from not having Wi-Fi or your favorite pore-clearing face mask. Traveling with someone who doesn’t like cookie butter? Into the campfire they go. And now you’ll have a brand-new ghost story to tell the kids when you’re sitting around and eating your Supersize S’mores with Cookie Butter.
Ingrediënten
- 1 cup finely ground graham crackers about 7 crackers
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 3 sticks unsalted butter at room temperature
- Âľ cup sugar
- ½ cup plus 1 cup cookie butter
- 1 teaspoon vanilla extract
- 10 1.55-ounce rectangular chocolate bars
- 2 10.5-ounce bags large marshmallows (48 marshmallows total)
Instructies
- In a medium bowl, combine the graham cracker crumbs, flour, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth.
- Add the sugar and beat until light and fluffy.
- Add ½ cup of the cookie butter and the vanilla.
- Add the flour mixture gradually and mix on low speed until the ingredients are fully incorporated, scraping down the sides as necessary.
- On a lightly floured work surface, turn out the dough and divide it into two pieces.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350ÂşF.
- On a piece of parchment paper cut to fit a baking sheet, roll out one piece of dough to a 14 by 10-inch rectangle, about ÂĽ inch thick, trimming off the excess.
- Repeat with the second piece of dough.
- Cut each rectangle in half crosswise to make two 7 by 10-inch rectangles.
- Transfer the dough on the parchment to two baking sheets and chill in the fridge for 10 minutes.
- Bake until golden brown, about 20 minutes.
- Remove from the oven.
- Score the cookies into graham crackers by creating the perforated lines for 4 rectangles on each cookie and poking with a skewer to create the small holes.
- Let cool completely on the baking sheets.
- Turn the oven to broil.
- Line a baking sheet with parchment paper and invert one cooled cookie crust onto it.
- Spread evenly with ½ cup of the cookie butter.
- Top with 5 chocolate rectangles and place 24 marshmallows on top.
- Repeat with a second cookie crust and toppings.
- Broil for 1 to 2 minutes until the marshmallows are golden brown and the chocolate is softened.
- Transfer to a serving platter.
- Top each s’more with a second cookie crust and serve.
Notes / Tips / Wine Advice:
This recipe is great for entertaining. You can assemble your s’mores in advance and then broil them right before you are ready to serve. It’s bound to be a showstopper!
