This s’more recipe makes for a very rich dessert. I actually preferred this one open faced because the shortbread cookies were very buttery and one was enough. Also, because they are flakey but thick, it was simply easier to eat. The best things about this dessert recipe are the fresh strawberries from the local farmers market. This time of year is great for fresh fruit. Strawberries and shortbread are a great combo but simply using fresh fruit makes this a winner. Using Chocolate Chipetta Plush Puffs surrounds it all in high quality cocoa giving it a creamy fondue quality.
- Chocolate Chipetta Plush Puffs Gourmet Marshmallows
- Round shortbread cookies such as Walker’s or LU Biscuits
- Slices of fresh strawberries
Toast up 1 chocolate marshmallow and place it on top of one shortbread cookie. Top with 3-4 strawberry slices. Toast up another marshmallow and place on top of the strawberries. Top with another shortbread cookie and eat up. If doing this open faced, toast 2 marshmallows at once, place on a shortbread cookie. Top with strawberry slices and eat up!