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Author Notes: I don't really like traditional s'mores—I find them to be way too much sweet-on-sweet. Add to that the super-hot Texas summer and they are pretty much off the table for me... until now. —aargersi
Food52 Review: I just served this to 18 people at my family reunion and they unanimously voted them "Best S'mores Ever!" We all agreed that they're super sweet, but the heat from the cayenne and the rum in the marshmallow cream make them utterly addictive. We prefer them with plain graham crackers, as we're not cinnamon fans. A really fun, creative recipe! —drbabs
Makes 10 to 12 s'mores
- 20 to 24 cinnamon graham cracker squares
- 1 to 4 ounces dark chocolate from a bar (I used 85% cocoa bittersweet)
- 1 cup marshmallow fluff (this will likely be more than you need but better safe than sorry)
- 1 pinch cayenne pepper
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- Break up half the chocolate bar into a glass bowl. Microwave for 30 seconds, stir, then microwave in 15 second bursts until it's mostly melted, stirring each time. Add the remaining chocolate, coffee, and cayenne to the melted chocolate and stir until smooth. Spoon a coat of chocolate onto each graham cracker on the non-cinnamon side, and place them on a plate or baking sheet. Put them in the fridge until the chocolate is hardened.
- Mix the fluff, rum, and vanilla together. Once the crackers are ready, spread a dollop of fluff on the chocolate side of half the crackers, then top with the remaining crackers. Wrap them in parchment (or plastic) and freeze for several hours.
- Serve to the big kids at your pool party. Goes well with beer.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert