Portable S'Mauros

  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 pound pizza dough, divided into 4 pieces

All-purpose flour, for dusting

Two 1.55-ounce milk chocolate bars, such as Hershey's, broken in half

2 graham cracker sheets, crumbled

Coarse smoked salt 

2 tablespoons sugar

1/2 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

4 jumbo marshmallows

Directions

Special equipment:
a kitchen torch, optional
  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  2. Roll out each dough piece on a lightly floured surface into a roughly 5-inch square. Space them evenly on the prepared baking sheet. 
  3. Place half a chocolate bar on each square. Top each with a quarter of the graham cracker crumbles and 1/2 teaspoon smoked salt. Fold in the opposite corners so that all 4 meet in the middle, then pinch the seams and middle to seal. 
  4. Mix together the sugar and cinnamon in a small bowl. Brush each pocket with butter and sprinkle with the sugar mixture. Bake until golden, about 10 minutes. 
  5. While still hot, top each pocket with a marshmallow, pressing slightly to adhere. Use a kitchen torch to toast the marshmallows. (Alternatively, turn the oven to broil and broil, watching carefully, to toast the marshmallows, about a minute.) Serve warm.

S'Mauros: Skillet S'Mores

Port of San Francisco Sundae

Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue

Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse

Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

Blood Red Velvet Armadillo Cake

S'mores in a Jar