S’mores are a big thing in America right? They seem to be the quintessential summer treat, perfect for camping trips and synonymous with the outdoors. There aren’t many components involved in making s’mores, but those components have taken on a life of their own. They’ve been incorporated into everything from muffins to ice cream. Three ingredients and endless possibilities. My contribution to the world of s’mores recipes is this S’mores Slice.
In Australia and the UK, we don’t have s’mores. We don’t even have graham crackers! But we have digestive biscuits, which are pretty similar. And we should have s’mores. Because they are awesome. I don’t know why we don’t have them and I don’t know how to make them a thing, but I feel like the more recipes out there on the big, wide web, the more chance there is that they’ll catch on.
This s’mores slice consists of a biscuit base combined with crushed graham crackers (or digestive biscuits), a layer of marshmallow fluff topped with a layer of melted chocolate and more of the crumbly biscuit on top. Each bite is full of buttery, chewy, chocolate-y yum and the slice will impress everyone you know, whether they’ve tried s’mores before or not!
Prep Time: 15 minutes
Cooking Time: 40 minutes
¾ cup caster sugar
1½ cups plain flour
¾ cup crushed graham crackers or digestive biscuits
½ tsp baking powder
¼ tsp salt
200g butter, diced and divided
1 cup marshmallow fluff
150g dark chocolate
1 tbsp milk
¾ cup mini marshmallows
- Preheat oven to 180°C/350°F/Gas Mark 4. Line a 21cm x 21cm square cake pan with baking paper.
- In a large bowl combine caster sugar, plain flour, crushed graham crackers, baking powder and salt. Add 180g diced butter and egg and use you fingers to rub butter into dry ingredients until a crumbly dough forms with pea-sized pieces.
- Spoon two-thirds of the biscuit mixture into the prepared pan. Press down to cover base and ensure dough is tightly packed. Refrigerate remaining biscuit mixture. Bake for 15 until just beginning to brown and set. Allow base to cool slightly before continuing.
- In a microwave-safe bowl or in a heatproof bowl over simmering water, add dark chocolate, remaining butter (20g) and milk. Cook until chocolate is almost melted (in 30 second intervals if using the microwave, stirring in between). Remove from heat/microwave and stir to melt chocolate completely. Set aside.
- Spread marshmallow fluff over the cooked biscuit base, then pour melted chocolate mixture on top of marshmallow fluff and spread to cover base. Crumble remaining biscuit mixture over the chocolate and press down slightly. Sprinkle mini marshmallows on top and bake for approximately 25 minutes, until marshmallows and biscuit have browned on top. Allow to cool fully before serving.
Inspired by American Heritage Cooking