Categories: Desserts

Ingredients

• •9 graham cracker sheets
• •2 extra-large chocolate bars (I used Hershey’s Dark 4.25 oz bars)
• •1/2 cup chocolate chips, or an additional chocolate bar
• •20-24 large marshmallows (I used rectangular “Stackers” marshmallows)
• •1 egg
• •1 tsp oil
• •3/4 cup milk
• •1 cup + 2 tbsp all-purpose flour
• •3 tbsp granulated sugar
• •1/2 tsp baking powder
• •⅛ tsp salt
• •1 quart oil, for frying
• •Candy Thermometer

Directions

1. �To make the s’mores, line an 8×8-inch pan with cling wrap. Fit four of the graham cracker sheets into the bottom of the pan, and break up an additional sheet to cover any remaining space in the bottom. Melt the chocolate chips, and spread about ⅓ of the melted chips on top of the graham crackers in a thin layer. Top the crackers with the chocolate bars. If you use the 4.25 oz Hershey’s Dark bars like I did, two bars will fit perfectly on top—otherwise, break the bars to fit the pan.

2. ◦Spread more melted chocolate on the bars, then top with marshmallows. If you’re using rectangular “Stackers” marshmallows you can simply put them on the chocolate, but if you’re using regular round marshmallows, cut them in half lengthwise so they’re not too tall. Finish by spreading a layer of melted chocolate on the marshmallows, then top with the remaining graham crackers. Refrigerate the pan to set the chocolate.

3. ◦While you wait for the chocolate to set, make the batter. Whisk together the egg, oil, and milk in a small bowl, and in a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet ingredients to the dry, and whisk everything together until it’s smooth.

4. ◦When the chocolate is set, carefully cut the giant s’more into 36 small squares. It might be easiest to let it sit at room temperature for 10 minutes before cutting it, so the chocolate isn’t quite so cold. If any of the pieces break apart while you’re cutting them, glue them back together with melted chocolate—you need your squares to be one piece when you fry them. Keep the s’mores squares in the refrigerator until you’re ready to fry.

5. ◦To fry, pour the frying oil into a medium saucepan so that it’s 2 inches deep, and insert the candy thermometer . Heat the oil over medium heat until it reaches 375 F (191 C). Once at 375 F, take a s’more and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 3-4 more pieces, so you’re frying 4-5 at a time.

6. ◦Fry them for about 2 minutes total, until puffed and golden brown. Monitor them and flip them if necessary so they cook evenly on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the s’mores and batter. Watch the temperature of the oil and keep it between 375-380 F (191-193 C). For this recipe, it’s better to have the oil on the hotter side, so the pieces cook faster. If they take too long, the marshmallow melts away entirely. A short, fast cooking time will crisp up the s’mores and give you melty chocolate and gooey marshmallow inside.

7. ◦Serve Deep Fried S’mores immediately.

Email to a friend | Print this recipe | Back