These Homemade Chocolate Peppermint S’Mores are perfect for holiday time with peppermint marshmallows and chocolate graham crackers.
I’ve gotten a slew of emails as of late as people seem to be under the impression that my life is exciting.
I can assure you it is not. 🙂
But I figured I would go ahead and answer the most asked questions.
#1: What does your fiance do for a living?
He is an electrician…very good with his hands 😉 (bad I know but come on…had to go there).
#2: How’s the foot?
The foot is pretty good though for the first time in forever (ironically the day I was “cleared” to play hockey…yes I have been playing for 5 weeks already) it started hurting.
Cut out two sheets of parchment as large as your cookie sheets.
In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
Add the milk and extract to the dry ingredients and toss lightly with a fork until the dough comes together.
Add additional milk, if necessary.
Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth.
Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment.
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick.
Trim the edges and prick the dough evenly with a dough docker or fork.
Repeat with the remaining dough and parchment.
Place the rolled-out dough pieces, on their parchment, onto baking sheets. Mine were way thicker than supposed to be but I was pressed for time.
Bake the crackers for 15 minutes, or until you begin to smell chocolate (and peppermint).
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
Transfer them to a rack to cool. Store the cooled crackers tightly wrapped. Yield: thirty-two 3 1/2 x 2 1/2-inch crackers.
Mine were larger because my marshmallows were larger.
To Make the S'mores:
Toast your peppermint marshmallow so that it's nice and gooey.
Take two chocolate graham crackers and place the marshmallow on the bottom cracker.
Top with chocolate or peppermint bark.
Then top with the remaining graham cracker and enjoy.
Also, melted chocolate doesn't mix readily with tiny amounts of liquids. So, don't add peppermint extract or any other liquid to the melted chocolate, as this may cause the chocolate to suddenly harden. (A few drops of peppermint oil, on the other hand, can be added.)
How do you keep peppermint bark from separating? The trick for chocolate peppermint bark layers that stick together is to add the white chocolate layer before the semisweet layer is completely set. Refrigerate the first layer for about 20 minutes until the top is firm but not solid and cold.
A s'more (alternatively spelled as smore) is a confection consisting of toasted marshmallow and chocolate sandwiched between two pieces of graham cracker. S'mores are popular in the United States and Canada, and traditionally cooked over a campfire.
Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it's important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract.
Melt or temper chocolate to desired temperature. Add the extract of choice and mix it gently. The extract will mix with the chocolate without any changes to the consistency or texture of the chocolate. Set the chocolate in molds, use in ganache, as dipping sauce etc.
You'll need parchment paper to make the recipe work properly; don't try to replace it with aluminum foil or plastic wrap. The bark looks attractive either cut or broken into ragged pieces. I pllace in cookie boxes lined with red cellophane.
Peppermint bark is a chocolate confection. Generally it consists of peppermint candy pieces, such as candy canes, in white chocolate on top of dark chocolate, but peppermint bark can refer to any chocolate with peppermint candy pieces in it. It is especially popular around the Christmas season.
Because of the difference in menthol concentration, they are not ideal substitutes for one another despite having similar properties. As a result, spearmint is more commonly used in sweet and savory applications, while peppermint is more often found in sweet desserts, especially around the holidays.
Although they taste the same as traditional graham crackers and can be used in all the same recipes, the ingredient list for Honey Maid Wafers doesn't contain any graham flour.
These tasty treats were originally called “Some Mores,” it is unknown when the name was shortened to “S'mores,” but recipes for using the longer name are in various Girl Scout publications until at least 1971. Grand Rapids, Michigan, hails as the city that eats the most s'mores.
Her recipe was first published among other simple campfire eats in a Girl Scout Guidebook titled “Tramping and Trailing with the Girl Scouts” under it's original name “Some More.” Since the treat was meant to feed 16 scouts, you can guess where the name came from.
Finally, in 1927, the recipe for a s'more, then known as a “Some More,” arrived in a Girl Scout guidebook titled “Tramping and Trailing with the Girl Scouts.” The recipe was later credited to troop leader Loretta Scott Crew and called for 16 graham crackers, eight bars of chocolate, and 16 marshmallows.
It is important to remember that when adding alcohol extracts and liqueurs to chocolate, these liquids need to be added to chocolate mixtures, not pure melted chocolate, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass.
The potent flavor is easier enjoyed when paired with a complimentary flavor, and the sweetness from chocolate works well to curb peppermint's edge. Including peppermint into chocolate is easy and provides a distinct flavor profile.
Traditional Candy Melts candy is vanilla flavored; however, you can also find them in dark cocoa and light cocoa, as well as a variety of limited edition flavors. If you want to add your own flavoring, make sure your extract is oil-based. Anything that's not oil-based may ruin your melted candy.
Almond extract and vanilla extract are two popular choices for enhancing the flavor of chocolate. Almond extract adds a subtle nutty undertone that complements the richness of chocolate, while vanilla extract adds a smooth and creamy flavor.
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