3-INGREDIENT TOASTED S'MORES BARK | dolly and oatmeal

frank loves s’mores. like, lives for them. he recently came home from a little stop at whole foods with their seasonal s’mores holiday bark. while most times he’s disappointed by s’mores chocolate bars/barks/ice creams/ice cream sandwiches, this whole foods version was pretty spot on (it was so overly sweet to me, but i usually find things too sweet). he was so psyched about this bark, but had one gripe: the ratio of graham crackers, to marshmallows, to chocolate was off. frank’s never one to criticize food for the most part. he eats what i make, has constructive comments when i ask for advice, and is just generally the most easy going person when it comes to all things food.

so i love when he loves certain food. and he loves s’mores so much that i wanted to give him his perfect ratio - his dream s’mores bark! the first couple of version were off. we both agreed it was too sweet. so i tried a higher percentage of cacao and that seemed to do the trick. then came the ratio. while i’m not quite the s’mores lover frank is, i do think that anything claiming to be “s’mores” generally has way too much chocolate, and not nearly enough graham crackers or marshmallows. so, i upped the 1/2 cup of marshmallows and graham crackers to 3/4 cup, plus an additional 1/4 cup graham crackers for topping.

and while i was making these, i got pretty opinionated about the marshmallows. you rarely get anything “s’mores” with actual toasted marshmallows, but isn’t that the whole point? that toasty flavor gives them that subtle smokiness which is so notorious with a proper campfire s’more. so here we have it, toasted s’mores with the perfect ratio. it’s not so much a recipe, more of guide of how to make the best dang s’more bark there is (in frank’s humble opinion).

wishing you all the loveliest holiday filled with laughter, and hugs, and love, and wonderful memories! xo!

3-ingredient toasted s’mores bark | gf

| makes one 13x9” tray |

3/4 dandies brand mini marshmallows
12 ounces dark chocolate (preferably 70% cacao)
3/4 cup plus 1/4 cup crushed gluten free graham crackers (i use smoreables)

method

heat your oven to a high broil. line a 13x9-inch jellyroll pan with parchment paper (i like to coat the pan with some oil and then place the parchment on top just to prevent it from slipping when you spread the melted chocolate bark).
line a large baking sheet with parchment paper, and spread the marshmallows out evenly so that none are touching. once the oven is hot, carefully slide the pan in. broil marshmallows about 1 minute, rotating the pan halfway through to toast evenly. remove from the oven and let cool completely.
while the marshmallows are cooling, melt the chocolate. in a heatproof bowl over simmering water, melt the chocolate, stirring every so often. after it’s completely melted, remove from heat and let cool completely.
dump the marshmallows into the cooled melted chocolate, reserving a few for topping. dump the graham crackers in as well, and mix until thoroughly combined.
pour the chocolate bark mix into the jellyroll pan and use and offset spatula to evenly spread it into the corners and sides of the pan. top with remaining marshmallows, and graham crackers.
freeze for 30-40 minutes, until completely solid. use your hands or a sharp knife to break up the bark into jagged pieces.
store in a lidded container in the refrigerator for up to 2 weeks.