Don’t you just want to reach through the picture and grab one of these? Yes, they are that good. But I digress. Last week’s American holiday barbecues had me dreaming of S’mores. During the summer I do become infatuated with that wonderful combination of chocolate, marshmallow, and graham crackers. But I needed to find a way to make them less messy and more decadent. Enter – baked s’mores.
The recipe I found was already vegan so no changes were necessary on that front. The bars didn’t need high altitude tweaking either. What I altered was to make them more decadent by adding a layer of raspberry jam. This did make them sweeter so only one square is necessary for melty marshmallowy chocolatey bliss.
Decadent Baked S’mores based on S’mores Bars
1 cup graham cracker crumbs
3/4 cup all purpose flour
1/2 cup vegan margarine
3/8 cup vegan sugar
3 TBS seedless raspberry jam
3/4 cup vegan dark chocolate chips
6 large vegan marshmallows, cut in half
Preheat oven to 350F. Line an 8×8” pan with parchment paper. Combine graham cracker crumbs, flour, margarine, and sugar in a food processor and pulse until a dough forms. Press crust into pan and bake for 15-18 minutes. Remove pan from oven and change heat to broil. Spread jam over crust, sprinkle on chocolate chips, and then add marshmallows. Broil for a few minutes, until chocolate is melted and marshmallows are golden brown. Let cool a little before slicing.
Now that summer has started, the warm weather begs me not to turn on the oven. But, you ask, isn’t this is a baking blog? True, but the heat sometimes wins out. So I’ve decided that occasionally I will post a no-bake recipe instead of a baking tip. That means more goodies to taste and explore.
With the outdoor holiday coming up, I have seen a plethora of s’mores recipes across the internet. There were bits and pieces I liked from a few tasty treats, so today’s recipe is an adaption of a handful of them. There was no high altitude finesse needed, but at least this no-bake vegan recipe falls under the category of decadent. I dare you to eat a whole one.
Stovetop S’mores Sandwiches
12 graham crackers (choose gluten-free if desired)
4 oz dark chocolate squares
3 TBS vegan margarine (choose soy free if desired)
10 oz vegan marshmallows
1/4 tsp vanilla extract
1/4 cup vegan chocolate chips
Place waxed paper on a tray. Place six graham crackers in the tray. Top graham crackers with chocolate squares. Melt vegan margarine in a large pot on medium-low. Add marshmallows and stir constantly until melted. Stir in vanilla extract. Remove from heat and stir in chocolate chips. Working quickly, pour chocolate-marshmallow mixture over graham crackers in tray. Place six graham crackers on top of crackers in tray. Lightly press top crackers into the gooey mess to make sandwiches. Refrigerate for 30 minutes. Separate sandwiches with a knife if necessary. Store in refrigerator.
These are not the prettiest cookies I have ever made. But what they lack in looks they more than make up for in flavor. Seriously, I can’t stop eating them. But, I digress.
I was looking for something to test out my new “Super Flegg” of whipped aquafaba and flaxseed meal. I also had stale marshmallows in the cupboard which are a required ingredient in this cookie. Thus, I had a great place to start. I veganized the recipe by using vegan margarine instead of butter and the Super Flegg for eggs. I also added milk to the ingredients to help with the dryness at high altitude.
After getting the dough mixed I had my concerns. The dough was very dense, in fact I used my hands to incorporate the chocolate chips and marshmallows. I was scared that these would be hockey pucks. Then magic occurred in the oven. The brown lumps that emerged had a wonderful texture reminiscent of, well, campfire s’mores. And the taste was sublime. I had a cookie I could use to showcase the “Super Flegg” and my tummy was happy.
Addictive S’mores Cookies adapted from food52.com
1 cup vegan miniature marshmallows
6 TBS aquafaba (aka chickpea brine)
2 TBS flaxseed meal
1 cup all-purpose flour
1 cup finely crushed graham cracker crumbs
1/2 cup black cocoa powder
1 tsp baking powder
1/2 tsp sea salt
1/2 cup vegan margarine
1/2 cup vegan sugar
1/2 cup dark brown sugar
1 tsp vanilla extract
1 1/2 TBS almond milk
1 1/4 cups dark chocolate chips
Put marshmallows in an uncovered bowl and leave out overnight.
Combine aquafaba and flaxseed meal in a bowl and let sit for 15 minutes to form a flax egg. Whip in a stand mixer for 3 minutes and set aside.
Preheat oven to 350F. In a large bowl, whisk together flour, graham cracker crumbs, cocoa powder, baking powder, and salt. In a stand mixer, cream margarine and sugars. Add whipped flax egg and vanilla to stand mixer bowl and beat until well incorporated. Add almond milk. Slowly add flour mixture, stopping to scrape down sides of bowl. Stop mixing once dough is fully blended and don’t overmix. Stir in chocolate chips and marshmallows and mix evenly.
Chill dough 15 minutes before baking. Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets and flatten slightly. Bake for 14 to 16 minutes. The cookies should be set on the outsides but still soft in the middle. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling. Makes 30 cookies.