Camp Free S'mores
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 94.0
- Total Fat: 3.7 g
- Cholesterol: 2.2 mg
- Sodium: 49.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Camp Free S'mores calories by ingredient
Introduction
S'mores without the campfire? Yes please! S'mores without the campfire? Yes please!Number of Servings: 14
Ingredients
-
Base:
14 square graham crackers
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Chocolate:
2 oz semisweet chocolate, chopped
2 oz milk chocolate, chopped
2 tsp salted butter
1 tbsp graham cracker crumbs
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Meringue:
2 egg whites (or ¼ cup pasteurized egg whites)
¼ tsp cream of tartar
1/8 tsp salt
⅓ cup sugar
Directions
Base and Chocolate:
Place the graham crackers on a baking sheet lined with foil and set aside.
Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
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Meringue:
In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the chocolate mixture and toast the meringue one of three ways:
Place the tray of topped crackers under the broiler for 30 seconds-1 minute, until golden.
Place the tray of topped crackers into a 325°F oven until set and golden brown, 14 to 16 minutes.
Use a kitchen blowtorch to lightly toast the tops of the meringue.
Serve immediately or cover lightly and store in the fridge up to 1 day.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Place the graham crackers on a baking sheet lined with foil and set aside.
Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
---
Meringue:
In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the chocolate mixture and toast the meringue one of three ways:
Place the tray of topped crackers under the broiler for 30 seconds-1 minute, until golden.
Place the tray of topped crackers into a 325°F oven until set and golden brown, 14 to 16 minutes.
Use a kitchen blowtorch to lightly toast the tops of the meringue.
Serve immediately or cover lightly and store in the fridge up to 1 day.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.