Spiked S'mores Recipe
The evenings are beginning to cool down and a lot of us are taking advantage of our outdoor spaces. What better way to enjoy your summer nights than with a classic treat? Crunchy, chewy, chocolatey s’mores are mouthwatering on their own, but the medicated Bhang chocolate bars take this recipe to the next level. While making your own edibles can certainly be its own fun experience, this recipe calls for pre-made edibles to keep things quick and easy.
Ingredients
8 sheets honey graham crackers
Bhang chocolate bar
Pinch kosher salt
8 large marshmallows
Directions:
Heat a grill to medium-low heat.
Halve each graham cracker sheet crosswise into 2 squares. Working with 1 or 2 s'mores at a time, place a square of graham cracker on a piece of foil and top with a portion of the Bhang chocolate of your choice and a pinch of kosher salt.
Place on the edge of the grill just until the chocolate is warmed and softened, about 30 seconds.
Take the graham cracker squares and chocolate to your grill to avoid a mess. Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.
Using the square of graham with the chocolate and a plain graham square, place the marshmallow on the chocolate and, using the plain graham, squish the marshmallow down and pull off the skewer. Eat while it is warm and soft.
There is no shortage of creative toppings for s’mores, like a drizzle of caramel or a sprinkle of candies. How do you eat the classic treat? Leave your toppings in the comments!