Gluten Free S’mores Dip

Gluten Free S’mores Dip

Gluten Free S'more Dip

I’m not the most graceful s’mores eater. Usually, with a classic campfire-made s’more (you know, marshmallow and chocolate melted between two graham crackers), I end up wearing more filling than I’m eating. I’ve generally just accepted this as part of the s’mores experience, until I found a recipe for s’mores DIP! S’mores dip is really simple…it’s basically just a vessel full of chocolate and toasted marshmallow, in which you can dip graham crackers.

It is shockingly less messy, AND it feeds a crowd. AND you don’t need a campfire…I make this in the oven.

Also! It’s easy to make! Rejoice!

Our friends at Schar sent us some of their new Honeygrams to try, and I loved them with this recipe. I’ve tried a few gluten free graham crackers, and I haven’t found any that get the graham cracker texture right. But I’m pleased to say that the Honeygrams are just the right amount of crunchy and flakey! I could envision myself making a pie crust out of them too. (If you’re interested in trying them yourself, check out the post on our Instagram!)

Here’s what you need:

  • Marshmallows
  • Chocolate (chocolate chips or a chocolate bar, broken into pieces)
  • Gluten free graham crackers (my favorite is Schar Honeygrams)
  • Oven safe pan, baking dish, etc.

Here’s what you do:

  • Layer the bottom of your pan or dish with chocolate. Just one layer will be plenty of chocolate!
  • Cut your marshmallows in half width-wise and place them on top of the chocolate in an organized manner. You want all of the chocolate to be covered!
  • Turn on your broiler, and stick your pan or dish under it until the marshmallows are toasty brown and puffy!
  • Use your graham crackers to scoop up some s’more goodness.
  • Note: eat immediately! Once the marshmallows cool down, it becomes more difficult to eat! If you have a few friends to share with, this won’t be a problem.

Confession: sometimes I make myself an individual-sized portion in a small ramekin, and it works wonderfully. And I’m not afraid who knows it!

Also, I thought it would be cuter to use a cast-iron pan when I was taking photos for this post, but it was harder to clean and harder to keep the chocolate from over-cooking! I had much better results with a simple baking dish.








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