Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Watch how to make this recipe.
Portable S'Mauros
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 13 g
- Cholesterol
- 21 mg
- Sodium
- 756 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 13 g
- Cholesterol
- 21 mg
- Sodium
- 756 mg
Ingredients
Directions
Special equipment:
a kitchen torch, optional- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Roll out each dough piece on a lightly floured surface into a roughly 5-inch square. Space them evenly on the prepared baking sheet.
- 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.
- 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.
- 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.
