Strawberry Smores Recipes

STRAWBERRY S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 2 small rectangles of milk chocolate, 2 toasted strawberry marshmallows and a few strawberry slices between 2 ladyfingers.

S'MORES STRAWBERRIES

Steps:

• Remove stems from strawberries; carefully cut out center of each strawberry. Spoon marshmallow creme into decorating bag fitted with medium tip; squeeze bag to pipe marshmallow creme into center of each strawberry.
• Line plate with cooking parchment paper. Place graham cracker crumbs in small bowl. In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments until chips are softened and can be stirred smooth.
• Dip bottom of each strawberry in melted chocolate, then roll in graham cracker crumbs. Place on plate. Refrigerate at least 30 minutes or until chocolate is hardened.

CAMPFIRE S'MORES STRAWBERRIES

Steps:

• Build a campfire.
• Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn't scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire.
• Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crème. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crème, chocolate and graham cracker crumbs.

STRAWBERRY S'MORES BOUQUET

Steps:

• Put the chocolate in a microwave-safe medium bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. Put the graham crackers in a small bowl.
• Thread a strawberry stem-end first onto a 6-inch wooden skewer and dip the tip straight down into the chocolate to coat half the strawberry. Lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip the tip of the strawberry into the graham crackers, leaving a stripe of chocolate visible. Carefully grasp the exposed base of the strawberry and rotate and push the skewer until 1 inch of the skewer extends beyond the tip. Stick the skewer upright into a large sheet of floral foam. Repeat with the remaining strawberries. Allow the chocolate to set, about 30 minutes.
• Meanwhile, shape two wet floral foam bricks so they fit snugly inside a 5-inch square planter, flowerpot or cardboard box. Do so by holding the bricks together and cutting them with a serrated knife so the resulting rectangle is 5 inches wide by 5 inches long by 8 inches tall. Wrap the rectangle tightly with plastic wrap and fit it into the planter (it will extend to the top). Drape about 6 large kale leaves rib-side down over the planter, sticking the stems into the planter. Try to cover the foam entirely. (Reserve the remaining kale for another use.)
• Once the chocolate-dipped strawberries are set, top each skewer with a marshmallow.
• Stick 1 skewer into the top center of the wet foam, pushing the skewer in so about 1 inch of wood is still exposed. Continue sticking the remaining skewers into the foam in concentric circles, packing the strawberries as closely as possible without touching, and working outward. When you're done, only a little frill of kale should be visible below the strawberries.
• Just before serving, wave a kitchen propane torch near the marshmallows until toasted to a golden brown.