I’ve seen this idea floating around the internet, probably on Tasty or Buzzfeed, and I had the perfect size (read: smallest) cast iron skillet to try it in, so here’s a great way to prepare for the summer in the safety and warmth of your kitchen while waiting for the March Nor’easter to pass.
This is a good and fast thing to whip up if you have people over and are trying to keep them happy – but for that, you’ll probably want a bigger skillet…
Just load up the components of a s’more, minus the graham cracker, into a cast iron skillet. So, that’s really just the chocolate and marshmallows. Use milk or semi-sweet chocolate chips (or both, hi), depending on your taste. Add the marshmallows on top until you can’t fit any more. Pro-tip, which I did not do: cut the marshmallows in half so it’s easier to get to the chocolate once everything is melted. It will also allow the marshmallows to melt more, before the chocolate seizes.
Throw it in the top half of the oven and broil for a few minutes – go nowhere! Keep a close eye on the marshmallows and take out the skillet once the marshmallows have browned to your liking.
Now! Grab your graham crackers and dig in. But really, you’ll need some wrist pivoting and finagling to get up under the marshmallows for the chocolate. Not that it’s difficult, this is just fair warning for you and your friends. Actually, speculoos biscuits may be the true pro-route here.
Disclosure: Graham crackers are prone to snapping under pressure.
Enjoy your premature summer treat with the crew while we wait for the 60° weather to return in New York.
Leave any more pro tips you come across in the comments!
I either need to think of different ways to acknowledge my lack of regular posting, or find time to post regularly. That first one really isn’t much of an option; I’ve already ran out of things to say, apart from sorry! Jake and I are back in action with a Joy-inspired evening of marshmallows and cereal. Luckily, his kitchen is significantly larger than ours. Much like the classic rice crispies, these bars are chewy and crunchy, but with a nice nutty flavor, from both the peanut butter and the browned butter, one would assume. This was my first butter browning experience, and Jake and I had trouble perceiving it with everything else going on. But after a while, I decided that it provided some carameliness. We’ll go with that until I try browning butter in chocolate chip cookies.
Butter an 8-inch-square baking pan. Set aside. In a large, heavy-bottomed saucepan, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Just as the butter begins to brown, add the marshmallows, peanut butter, and salt. Stir with a wooden spoon or spatula until mixture is silky smooth and speckled with browned butter bits. Remove pan from heat and add rice cereal. Quickly stir, ensuring that all of the cereal is coated in the marshmallow mixture. Turn the mixture out into the prepared pan. With buttered or oiled fingertips, press mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into 9 large blocks. Either get a double boiler setup going or attempt to melt chocolate straight in the pan on a stove. You may need a stick of butter for the second method. Drizzle over dish. Wrap individually in plastic wrap/tupperware. Crispy rice treats will last, well wrapped, at room temperature for up to 4 days.