Raspberry S’mores
A summer’s night around the campfire is the perfect opportunity to toast some s’mores; don’t forget to add some fork-smashed raspberries. It’s the perfect twist to the classic s’more.
Ingredients
- 70 g (1/2 tasse) de framboises fraîches
- 10 ml (2 c. à thé) de sucre
- 8 biscuits Graham
- 8 carrés de chocolat noir à 70 % ou au lait
- 8 grosses guimauves
Instructions
- Preheat the grill, setting the burners to high. Oil the grate (see note).
- In a small bowl, very coarsely crush the raspberries and sugar with a fork. Set aside.
- Place half of the cookies on a plate. Top each one with a square of chocolate. Set aside.
- Oil or butter 4 disposable chopsticks or 6-inch (15 cm) long wooden skewers (which have been soaked in water for 30 minutes). Thread 2 marshmallows onto each skewer.
- Reduce the temperature of the grill to medium-low. Grill the marshmallows for 1 minute or until hot and nicely browned, turning them over two or three times during cooking (see note).
- Place 2 marshmallows on each chocolate-topped cookie. Cover the marshmallows with the raspberry mixture. Top with the remaining squares of chocolate. Close the s’mores with the remaining cookies. Serve immediately.
A summer’s night around the campfire is the perfect opportunity to toast some s’mores; don’t forget to add some fork-smashed raspberries. It’s the perfect twist to the classic s’more.