Smores Cocktail Recipe By Tasty Food

S'MORES MARTINI

Steps:

• Make the cinnamon-vanilla vodka: Pour the vodka into a jar; add the cinnamon sticks and cover. Store in a cool, dark place, shaking the jar every day or so, for 1 week. Strain; discard the cinnamon sticks.
• Make the martini: Coat the rim of a martini glass with marshmallow cream (if it's too thick for rimming the glass, mix with some water). Sprinkle some graham cracker crumbs and cocoa powder on the marshmallow cream. Lightly toast the marshmallow rim with a kitchen torch.
• Put 1 ounce of the cinnamon-vanilla vodka, the Drambuie, chocolate liqueur and chocolate bitters in a cocktail shaker filled with ice; shake until frothy. Strain into the prepared martini glass. Rinse out the shaker and refill with ice. Add the heavy cream and honey and shake vigorously (without the ice) until slightly thick. Spoon the heavy cream mixture over the cocktail. Garnish with a toasted marshmallow.

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

S'MORES BARS RECIPE BY TASTY

Steps:

• Microwave ½ of the marshmallows and butter in a bowl, stirring every 15 seconds, until fully melted.
• Add cereal and graham crackers into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add the chopped chocolate bars and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more chocolate pieces and remaining mini marshmallows.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!