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The s’more summer thing never really made much sense to me.
In Tenerife it’s too hot to go camping and toast marshmallows over a roaring fire during summer. Way too hot. During August, we spend most of our time indoors with the fans blaring and all the doors and windows tightly shut. It sounds strange, but I’m at my least-tan during the height of summer because it’s too hot to go outside!
To me, s’mores are much more appropriate for fall. It’s the perfect camping weather, pleasant enough during the day, with a light chill in the air on an evening that makes you want to grab a blanket and edge closer to the fire. Yes, s’mores are definitely fall food.
But what are you to do when it’s the peak of summer and you’re craving some delicious chocolatey toasted-marshmallowey s’more goodness? Make indoor s’more bars!
Indoor S’more Bars
3 eggs, separated
¼ cup white sugar
¼ cup cocoa powder
1 teaspoon vanilla essence
¼ cup chocolate sauce
½ cup crushed cookie crumbs
1. Preheat the oven to 350°F and whisk together the egg yolks,sugar and vanilla until pale and thick. Sift the cocoa into the egg mixture and stir.
2. Beat the egg whites with an electric whisk until soft peaks form and gently fold them into the egg yolk mixture.
3. Spread the batter evenly into a 9”x9” greased dish and bake for around 25 minutes until firm. When fully cooked, remove from the oven and place on a wire rack to cool.
4. When cooled, divide your chocolate base into 6 rectangles. Cut each of your marshmallows in half and place six on each chocolate base. Broil for a couple of minutes until the marshmallows are all yummy and toasty.
5. Remove from the oven, pour on some chocolate sauce and sprinkle on some cookie crumbs.
Has anyone tried substituting a fun-size Mars bar for regular chocolate in a s’more? I’m so trying that tonight!
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