Independence day is a chance to indulge in oversized American desserts, and anything Smores themed are a great example. These chocolate cupcakes have a marshmallow filling, marshmallow frosting and are topped with cracker crumbs and mini marshmallows.
Banana, chocolate, hazelnuts and marshmallows in one cupcake? What an awesome idea. I split these banana cupcakes into two – half filled with Nutella and chopped hazelnuts and frosted with marshmallow buttercream, and the other half filled with marshmallow buttercream and frosted with Nutella and hazelnuts.
Did I say Snickers? I mean Snackers… similar to, but legally distinctive from a Snickers bar (sue me Mars). This ultimate replication chocolate bar as a shortbread base, layer of peanut-speckled marshmallow on top, caramel on top of that, then chocolate, peanut butter and more peanuts. It may sounds like a lot, but each layer is very thin, so the whole lot is no thicker than a regular chocolate bar.
Americans would know these as S’mores bars, but only a handful of people know what a S’more is in the UK. These are chocolate, marshmallows and biscuits (ingredients for a S’more), but in a tray bake form. You can slice them as big or small as you want, but they’re fairly sweet, so smaller is better. I reduced the sugar in this from the original recipe’s 250g caster sugar and replaced it with brown sugar, which has a more rich, caramel flavour. As with all biscuit-based crusts/bases, you can vary the type of biscuits you use to totally change the flavour. Try it with Oreos or Gingersnaps.
S’mores are usually a layer of marshmallows and a layer of chocolate sandwiched between two graham crackers (digestives). These are all the best bits of a S’more, but in a truffle. I made two batches, half with gingersnaps and the other half with gluten free digestives. They were also a good excuse to use more of my halloween sprinkles (which I still have oodles of).
Chocolate brains filled with Angel Delight and marshmallows. This isn’t really ‘baking’, but these were fun to make and a quick Halloween dessert. I found some brain shaped moulds on Amazon, which I filled with Wilton candy melts. I made two flavours: marshmallow flavoured chocolate brains with marshmallows and strawberry Angel Delight and double chocolate – a chocolate brain with chocolate Angel Delight. You can also use regular white/milk chocolate instead of the candy melts to mould the brains.
Possibly the chewiest cookies I’ve ever made. Filled with chunks of chocolate, marshmallows and cornflakes. I underestimated how much they’d spread during baking so they actually ended up like enormous cornflakes. Super chewy though which is good.
Extra chewy chocolate cookies with marshmallows and more chocolate for topping. This recipe makes 25 small(ish) cookies.
Stuffed with Marshmallows and bursting with chocolate. These cupcakes use beetroot for a dark colour and unique taste. Makes 12 cupcakes.
I decided to stuff half with marshmallow creme and frost the other half. After baking, they had a very light texture so the smaller ones were better just frosted and sprinkled with chocolate chips.