I am convinced that chocolate-graham-cracker-marshmallow is the trifecta for irresistibly delicious home run desserts! Exhibit A: S’mores Biscuits!
I’m learning that s’mores isn’t and shouldn’t be a summer-exclusive treat. Sure, it would be great if we could roast marshmallows over a campfire year round, but even if it’s gloomy and chilly and windy and snowy, it doesn’t mean that we can’t figure out a way to enjoy s’mores anytime of the year. Where there is a will, there is a way! And I’m going to go out on a limb and say that people will most certainly find ways to a yummy s’more! At least I did!
Butter always seems to be the popular binding “adhesive” that most bakers choose when it comes to getting some sort of coating or crust onto dough. I figured with all the chocolate and marshmallows that I’m already planning on smothering the biscuits with, it might not be a bad idea to lay off the butter, and go with the egg as an alternative. It worked beautifully! But please, if you just cannot live without butter in your baking projects, by all means. I know it will for sure amp up the flavor and aroma!
Ooh, and one last rambling on my part before we get to the recipe: Given my previous experience of completely burning my marshmallows when I attempted to make a s’mores pie, I know to watch the oven like a hawk as my biscuits boil. It really takes far less than 3 minutes for the marshmallows to turn golden brown, so it’s best to plaster your face right up against the oven window just to make sure your marshmallows are getting roasted properly!
You Will Need:
- 1 can Immaculate Baking Co. ® refrigerated Buttermilk Biscuits
- 1 cup graham crackers, crushed
- 1 egg, beaten
- 1/2 cup semisweet chocolate chips, melted
- 1/2 cup heavy whipping cream
- 1/2 cup mini marshmallows
Here’s How to Get the Dough Rolling:
- Grease or spray 12 regular-size muffin cups. Separate dough into 8 biscuits, cut each in 6 pieces. Coat each piece with beaten egg, and then in graham cracker crumbs. Place 4 pieces of cracker-crusted dough in each muffin cup. Bake at 350°F for 12 to 15 minutes or until golden brown. Remove from muffin cups and transfer onto parchment paper lined baking sheet.
- Meanwhile, heat heavy whipping cream in saucepan to boil. Turn heat down to a simmer and pour hot cream over chocolate chips and gently stir to melt all the chocolate in small bowl.
- Drizzle melted chocolate over graham cracker-crusted biscuits. Place 5-6 mini marshmallows on top of biscuits, and pop baking sheet back in the oven to boil for 3 minutes or until marshmallows are toasted golden brown.