Thursday, May 17, 2012

Gingersnap S'mores (from the oven!)

You don't need a campfire or graham crackers to make this modern take on everyone's childhood favorite.  Gingersnaps add a little crunch and spice and a whole lot of interest to this classic dessert. Choose your favorite chocolate bar to ensure the deliciousness of this dish. We love the Lindt chocolate bar with a hint of sea salt.

It is quite worth it to seek out vegetarian-friendly marshmallows for this dessert. (Marshmallows are typically made with gelatin, a substance made mainly from pig skin and cattle bones.) I know that Whole Foods carries a brand of vegan marshmallows, Sweet n' Sara. You can also order Chicago Soy Dairy Dandies. Take your pick since they're both amazing.

This recipe is as easy as it looks and takes a total of 4 minutes to put together. That makes this the easiest and most delicious s'more around. Give it a try.

Gingersnap S'mores

18 ginger snaps (like Lars Own)
1 3-1/2 ounce chocolate bar (broken into 9 squares)
1 10-ounce bag vegan mini marshmallows

Turn the broiler of your oven on high. Lay half of the ginger snaps on a sheet pan, top each with a square of chocolate, and about 5 marshmallows. Place the try under the broiler for about 1 minute or until the top of the marshmallows blacken. Remove and top with the remaining gingersnaps. Wait for it to cool, and eat. (Makes 9 s'mores, which is about 4 servings.)