Recipe courtesy of Jeff Mauro

Portable S'Mauros

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



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.