Ingredients
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6 tablespoons (90 grams) unsalted butter, cut in pieces
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1/2 cup (100 grams) packed light brown sugar
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1/8 cup (80 ml) 2% milk
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1 teaspoon vanilla extract
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3/4 cup (95 grams) graham cracker crumbs
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16 to 24 (6 oz/180 g) whole graham crackers (amount depends on the brand)
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4 cups (200 grams) mini marshmallows
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1-1/4cups (220 grams) milk or semisweet (or mixed) chocolate chips or chunks
Directions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with extra-large paper liners (tulip paper liners are best, to catch the drips).
- Melt the butter in a saucepan over medium-low heat, and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs—this will make a fluid paste.
- Crumble up the graham crackers and sprinkle a layer in the bottom of each paper liner, using roughly a third of the crackers. Divide one-third of the graham paste among the liners, followed by a sprinkling of a third of the marshmallows and then a third of the chocolate chips. Repeat two more times, layering the graham crackers, paste, marshmallows and chocolate chips.
- Bake the s’mores for 12 to 15 minutes, until the marshmallows have browned on top. If serving warm, let the s’mores cool for at least 20 minutes before serving.
- To serve chilled or to store, cool the s’mores in the pan on a cooling rack and then refrigerate. (Reheat in a 350°F/180°C oven for 15 minutes to serve warm after storing.) The s’mores will keep in an airtight container in the fridge for up to five days.
- Notes: Milk chocolate is the traditional choice when making campfire s’mores, but I like to vary these by using a mix of chocolate chips. I prefer pure chocolate, but you could include other flavours of chips such as butterscotch, sea salt caramel, etc.• Serving these s’mores chilled tempers the sweetness but you still get that sat-isfying toasted marshmallow character.
