The end of summer is the perfect time to go camping, and camping is the perfect time to break out the old favorite dessert: s’mores. The Common Market offers all the food supplies you need to make this delicious treat. But with so many options (I mean, have you seen the chocolate section??!), how do you choose the best s’more-making chocolate? You can’t try them all. Or can you?
To celebrate National S’mores Day, I decided to pick up a few different s’more chocolate options and try them for you! (Granted, I had to make the s’mores at home, but they were still really tasty!)
For The first s’more, I tried the traditional route using Equal Exchange chocolate.
As expected, the s’more was delicious. The chocolate was a little denser than “traditional” chocolate, but it actually added a heavier chocolate flavor to the dessert, which I appreciated. However, it was only at room temperature, so it didn’t quite melt like I had hoped it would when I added the roasted marshmallow. I recommend popping it in the microwave, just for a few seconds, to soften it up a little more.
Once I had the “traditional” fix, I decided to take it up a notch.
The second was a Peanut Butter Cup s’more. Learning from the first s’more, I put the peanut butter cup in the microwave for 5 seconds, just to soften it. This worked out perfectly—it started to melt even more when the roasted marshmallow was added.
Biting into this was absolutely incredible! You instantly get the crunchiness of the graham cracker, the gooey-ness of the marshmallow, and the melting chocolate, but you also get a creamy mouthful of peanut butter. Even though I knew what was in this s’more, I was still pleasantly surprised when I bit into it. If you love peanut butter and chocolate, this one is for you!
The third and final s’more I created was a salted caramel s’more. I usually do not like caramel in my chocolates—or my desserts in general—so I was a little wary initially, but I figured I’d get out of my comfort zone a bit and try it out. Boy, am I glad I did! Once again, I heated the chocolate up just enough to soften it. (If you want your chocolate harder, by all means, don’t use the microwave—this is a personal preference.) Once the roasted marshmallow was added, the chocolate began seeping over the sides of the graham cracker. The second you bite into this one, you taste the tangy-ness of the sea salt and the sweetness from the chocolate. The caramel was barely noticeable—it had begun to melt into the s’more, so it added an additional sweetness, but it wasn’t overpowering or stringy like a lot of caramels.
Three s’mores were plenty for me, but I am so happy I got to try these recipes and share them with you. Which ones will you try? Do you have another s’more combination to add?
Ingredients Used:
- Eylon Marshmallows (Aisle 2)
- Annie’s Honey Grahams (Aisle 5)
- Equal Exchange Organic Milk Chocolate (Chocolate End Cap)
- Justin’s Milk Chocolate Peanut Butter Cups (Chocolate End Cap)
- Chocolove Dark Chocolate Salted Caramel (Chocolate End Cap)