This s’more recipe is of the “what cookies look good at the store” variety. I saw some buttery cookies dipped in dark chocolate. Dipped chocolate cookies are really handy for s’mores. Not only do they make it easy because the chocolate is already there, but it’s usually in a thin enough layer that the toasted marshmallow really gets the chocolate super melty. For some texture and crunch, I turned to some real-maple granola from a specialty store we had in the pantry. Being generous with the granola brings the wow to this dessert recipe.
- Caramel Swirl or Luscious Lemony Meringue Plush Puffs Gourmet Marshmallows
- Cookies with a layer of dark chocolate on one side
- Crumbly granola
Place a cookie on a plate, chocolate side up. Toast up one or two Plush Puffs marshmallows. We tried this with the Caramel Swirl first and caramel and dark chocolate are a great combination. The Luscious Lemony Meringue marshmallow highlighted and complimented the maple-granola flavor. I always use the second cookie to help me get the marshmallows off the fork or skewer. Sprinkle a teaspoon or two of granola over the marshmallow. It will stick to the melty parts. Top with a second cookie.