Giant Cookie Butter S’mores
Elevate your s’mores game with this supersized version, featuring cookie butter, gooey marshmallows, and a homemade graham cracker crust. Perfect for camping or backyard gatherings, these giant s’mores will be the highlight of any outdoor adventure!
Equipment
- Baking sheets
- Parchment paper
- Rolling Pin
- Skewer
- knife
- plastic wrap
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
- ¾ 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
Prepare Dough:
- In a medium bowl, combine the graham cracker crumbs, flour, and salt.
- In the bowl of a stand mixer, beat the butter until smooth.
- Add the sugar and beat until light and fluffy.
- Add ½ cup of the cookie butter and vanilla extract, and mix until combined.
- Gradually add the flour mixture and mix on low speed until fully incorporated, scraping down the sides as needed.
Chill Dough:
- On a lightly floured surface, divide the dough into two pieces.
- Wrap each piece in plastic wrap and refrigerate for at least 2 hours.
Roll and Bake:
- Preheat the oven to 350ºF.
- Roll out each piece of dough on parchment paper into a 14 by 10-inch rectangle, about ¼ inch thick.
- Trim the edges and cut each rectangle in half to make two 7 by 10-inch rectangles.
- Transfer to baking sheets and chill for 10 minutes.
- Bake for 20 minutes, until golden brown.
- Remove from the oven and score the cookies into graham cracker shapes by creating perforated lines for 4 rectangles and poking holes with a skewer.
- Let cool completely on the baking sheets.
Assemble S’mores:
- Preheat the oven to broil.
- Invert one cooled cookie crust onto a parchment-lined baking sheet.
- Spread with ½ cup of cookie butter, top with 5 chocolate bars, and place 24 marshmallows on top.
- Repeat with the second cookie crust and toppings.
Broil:
- Broil each s’more for 1 to 2 minutes, until the marshmallows are golden and the chocolate has softened.
Serve:
- Place a second cookie crust on top of each s’more and transfer to a serving platter.
- Slice and enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
Pair these indulgent s’mores with a rich and fruity dessert wine like a Ruby Port or a sweet Riesling for a perfect end to your evening.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 22 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.4 g
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