Happy Sweets Week, y’all!
And more importantly, Happy Valentine’s Day!
Since I largely missed out on the festivities of Soup Week because I was in Israel, I was SO thrilled that I could get to work with my favorite cooks to fill your houses with little treats for loved ones.
If you’re like me, sometimes you have hours to dedicate to actioning all manner of baking and sometimes you’re left with minutes.
Today’s treat is one that will fit comfortably into the latter category.
You see, I planned a Toothpick Potluck for my department today. Which means that everything being served has to be served on a stick. Retrospectively, we probably could have re-named it State Fair Potluck, but I didn’t want everyone to be deep-frying everything. You know?
Anyhow, since this potluck fell in the middle of the week, I knew that anything I made would have to be a night-before-sort of thing.
I bring to you, S’more on a Stick.
I was not kidding.
What you’ll need: Semi-sweet chocolate chips, graham crackers and jumbo marshmallows.
Oh, and some toothpicks (or cake-pop sticks or whatever). This is profanely simple and straightforward.
What I’ll need for you to do: Crush the graham crackers (I did mine using an immersion blender) and melt the chocolate chips.
Personally, I microwave my chips or melt them on the stove in a pot over medium-low heat. Yes, I realize that doing that whole double-boiler black magic-thing is supposedly “better” but (1) I don’t have that set-up and (2) this is really easier if you have the ability to watch your chocolate chips melt so that you can fend-off burning.
Because pretty much two minutes later, you’ll have the melted chocolate-arrangement you were hoping for.
From here, you will toothpick each of your marshmallows and get dipping. Spooning the melted chocolate over your marshmallows is going to be easier and will yield a better “crust.” So do that.
Once you’ve covered your marshmallow in chocolate, plop it in the middle of the graham cracker crumbs and spoon the crumbs over the marshmallow.
No, you wont contaminate all of your graham cracker crumbs with blobs of chocolate. So put that thought far from your mind.
From there, you’ll pop a toothpick into the top (chocolate-covered end) and slide the other toothpick out of the bottom of the s’more. This is the part of the s’more that will sit on the tin foil while it cools and sets.
From there, transfer it to the baking sheet.
Allow the s’mores to cool (I just left my baking sheets in the garage since it’s wintertime) and serve when the mood strikes.
Seriously. How easy is that?!
But that’s not all! Our fat pants-worthy Sweets Week run-down is:
Red Velvet Vanilla Marble Cupcakes – Kirsten @ Comfortably Domestic
Retro Raspberry Divinity (and a giveaway!) – Jeanne @ Inside NanaBread’s Head
Chocolate-Dipped Peanut Butter Pudding Cookies – Beka @ Kvetchin’ Kitchen
Mini Meringue Strawberry Pie – Katie @ The Hill Country Cook
Chocolate Pistachio Biscotti – Madeline @ Munching in the Mitten
Samoa Crack Dip – Carrie @ Bakeaholic Mama
Avocado Peppermint Chocolate Mousse – Lauren @ Climbing Grier Mountain
Cherry Garcia Chocolate Bark – Megan @ Wanna Be A Country Cleaver
S’Mores on a Stick – Kat @ Tenaciously Yours
White Chocolate Cupcakes with Raspberry Buttercream Frosting – Mads @ La Petite Pancake
‘Pucker Up’ Lemon Marshmallows – Allison @ Decadent Philistines Save the World
Mini Chocolate Mousse Pies – Kirsten @ Comfortably Domestic
Berry Smoothie Ice Cream Pie & a Giveaway – Anne @ From My Sweet Heart