By Gabrielle.
I know. I know. S’mores are for camping. And summertime! But I crave them in the fall when I’m feeling cozy. (Am I the only one?) I was craving them yesterday, so we bought supplies to make a Euro version. Of course, they aren’t exactly the combination of flavors from my childhood. But they are super yummy.
For any of you who are curious, here’s how we do away-from-home s’mores.
The ingredients are different. There’s no getting around it. In place of graham crackers (which I miss!), we use a Belgian cookie called Speculoos.
Marshmallows are sold with the candy, next to the bags of black licorice and Carambars. We buy Chamallows, which are made by Haribo, the German company that invented the gummi bear. Fun fact: I’ve never seen a bag of only-white marshmallows in Europe. They are always a mix of pink and white. Pink have a tiny bit of a strawberry flavor. Second fun fact: there are no mini-marshmallows. (But that doesn’t affect our s’more making.)
For chocolate, we use Milka brand (I think it’s originally Swiss?), the simple Alpine milk chocolate version.
We put the crackers on a baking sheet with 2 squares of chocolate on each one. Then — and this is the step that makes them heavenly! — we put the cookie sheet under the broiler for 30 seconds.
The chocolate comes out soft and wonderful. Easy to smoosh with a marshmallow.
Some of the kids like them with plain marshmallows, but most prefer roasting the marshmallows on the stove (or over the fire if we have one going).
They don’t taste quite like home — but they’re close! And let’s be honest, the chocolate is a big upgrade to our All-American version. So even if they don’t taste exactly the same, at least they’re crazy delicious.
Have you ever had to find a substitute for a craving? What did you come up with?
