martes, 29 de marzo de 2016



  • box of graham crackers
  • 2 large chocolate bars
  • ½ cup chocolate chips, or an additional chocolate bar
  • 20-24 large marshmallows (if you’re using regular marshmallows, cut them in half to shorten them)
  • 1 egg
  • 1 tsp oil
  • ¾ cup milk
  • 1 cup + 2 tbsp all-purpose flour
  • 3 tbsp sugar
  • ½ tsp baking powder
  • 1/8 tsp salt
  • 1 quart oil, for frying


1Line an 8×8 inch pan with cling wrap.

2Line the bottom of the pan with 1 layer of graham crackers, breaking up any of the cookies as needed to cover the bottom.

3Melt the chocolate chips, and spread about 1/3 of it on top of the graham crackers in a thin layer.

4Top the crackers with the chocolate bars, breaking them up as needed to completely cover.

5Spread more melted chocolate on the bars, then top with marshmallows.

6Finish by spreading a layer of melted chocolate on the marshmallows, then top with the remaining graham crackers.

7Refrigerate for 20 minutes.

8Now work on your batter: whisk together the egg, oil, and milk in a small bowl.

9In another medium bowl, whisk together the flour, sugar, baking powder, and salt.

10Add the wet ingredients to the dry, and whisk everything together.

11When the chocolate is set, cut the giant s’more into 36 small squares. Make sure you use a very sharp serrated knife and gently saw through the layers. If any of the pieces break apart while you’re cutting them, that should be okay. If needed you can “glue” them back together with melted chocolate and re-refrigerate to set. You do need nice tight bites of s’more in order to batter and fry them. Be sure to keep the s’mores squares in the refrigerator until you’re ready to fry.

12Dip each s’more bite into the batter and fully coat.

13To fry: Heat your oil in a deep pan or pot. Make sure your oil is very hot, using a candy thermometer or any test you like.

14Gently put each battered s’more bite in the oil and fry until puffed up and golden brown.

from An Adventure with Food
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