Amazing Double Chocolate Smores Bark Food

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S'MORES BARK



S'mores Bark image

We've combined all the elements of a s'more into this delicious bark. It's got crunch from the graham crackers, richness from the chocolate and fire-roasted flavor from broiling the marshmallows-easier than toasting them over a campfire (though admittedly not as much fun).

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 1 pound of bark

Number Of Ingredients 3

2 cups mini marshmallows
1 pound dark chocolate bars, chopped
6 graham crackers, broken roughly into 1/2-inch pieces

Steps:

  • Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
  • Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
  • Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

S'MORE BARK



S'more Bark image

I love smores but don't always have the ability to roast marshmallows. This is a great way of cheating and still getting that s'more sensation. I found it in a holiday magazine this last christmas. Enjoy...

Provided by BM171676

Categories     Candy

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 3

1 (9 ounce) package dark chocolate chips
1/2 cup miniature marshmallow
1/2 cup honey graham crackers, coarsely crushed (about 2 crackers)

Steps:

  • Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
  • Spread half of the chocolate onto a baking sheet covered in wax paper.
  • Add toppings.
  • Drizzle evenly with remaining chocolate.
  • Refrigerate 1-1/2 hours or until firm.
  • Break into pieces.
  • Store in tightly covered container in the fridge.

Nutrition Facts : Calories 136.6, Fat 7.8, SaturatedFat 4.6, Sodium 11.6, Carbohydrate 19.5, Fiber 1.6, Sugar 15.8, Protein 1.2

S'MORES CHOCOLATE BARK



S'mores Chocolate Bark image

Provided by Megan Mitchell

Categories     dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 5

1 1/2 cups whole raw walnuts
12 ounces semisweet or dark chocolate, chopped
15 large marshmallows, quartered
3 graham crackers, crushed into small pieces by hand
Fleur de sel, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Place the walnuts on a rimmed baking sheet. Bake until golden and fragrant, 10 to 15 minutes. Let cool slightly then roughly chop and set aside. Line the baking sheet with parchment and set aside.
  • While the walnuts bake, bring 1 inch of water to a low simmer in a small saucepan. Place a medium heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water. Place the chocolate in the bowl and stir until completely melted, making sure the chocolate doesn't burn, 3 to 5 minutes.
  • Remove the bowl from the heat and let the chocolate cool for about 5 minutes. Stir in the chopped walnuts, marshmallows and some of the graham crackers. Pour onto the prepared baking sheet and smooth into an even layer with a rubber spatula. Level the chocolate with an offset spatula, if desired. Sprinkle evenly with the remaining crushed graham crackers and some salt.
  • Let the chocolate bark cool completely at room temperature, about 2 hours (or refrigerate for 20 minutes or freeze for 5 to 10 minutes), then break into large pieces. Serve or store in an airtight container for up to 4 days or refrigerate for up to 10 days.

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