Nanaimo S'mores

  • serves

Bonfire or no bonfire, these s’mores are uniquely Canadian and arguably the most decadent. Inspired by the classic campfire treat of marshmallows, chocolate and graham crackers, this variation incorporates delicious Nanaimo bar flavouring. Each s’more is stacked high with vanilla custard, gooey marshmallows, melted chocolate, toasted coconut and graham crackers.

Click here to watch how to make this recipe.

13 Ratings
Directions for: Nanaimo S'mores

Ingredients

Custard

2 Tbsp butter, softened

2 Tbsp granulated sugar

1 Tbsp custard powder

½ tsp vanilla

1 cup icing sugar

2 - 3 tsp milk

S'mores

12 graham crackers, halved to make 24 pieces

12 large marshmallows

⅓ cup sweetened dessicated coconut, toasted

6 (1-oz) milk chocolate bars, divided into 36 equal portions (for 3 pieces within each s'more)

Directions

Custard

1. In the bowl of an electric mixer,or in a bowl using an electric hand mixer, beat butter with sugar on/at medium speed. Then beat in custard powder and vanilla. In three stages, alternate between adding icing sugar and adding milk (one teaspoon at a time), until a smooth and thick paste forms.

S'mores

1. Preheat oven to broil.

2. Place marshmallows on one half of a parchment-lined baking sheet. Place under broiler until marshmallows are golden, about 1 minute. Remove from oven and place the remaining graham crackers on the other half of the baking sheet. Place 3 portions of chocolate on each graham cracker. Return baking sheet to oven for another 30 seconds. Remove from oven and sprinkle toasted coconut over chocolate

3. Lay out 12 graham cracker halves and spread custard equally over them.

4. Using a small spatula, place 2 marshmallows on each custard graham cracker. Top each s’more with chocolate and coconut graham cracker. Repeat with remaining ingredients. Serve immediately.

Source and Credits

Recipe courtesy of Michelle Rabin

Video

See more: Bake, Chocolate, Dessert, Great Canadian Cookbook


https://www.foodnetwork.ca/recipe/nanaimo-smores/18539/

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