Saturday, February 8, 2014

S'more Sundae

Being snowed in just about every week will leave one craving all things summer. After this last ice storm we joked about making a camp fire with all the branches that littered the lawn, one in which we could roast some marshmallows. So when I came across this recipe by Melissa d'Arabian on the Food Network it seemed perfect for those stuck indoors this winter.

S'more Sundae

Graham Cracker Crust

3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows

Quick Chocolate Sauce

1/2 cup semisweet chocolate chips
2 tablespoons whole milk

For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more domes. Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce. Four servings.

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