Smores… Take the Mallow
Ya’ll I love smores. Me and the hubs did quite a few camping trips before we had kids. We loved it. I gnerally just loved the food. This should not be a surprise. I am a big fan of cooking over an open fire. It is one of my favorite ways to cook honestly.
Truth be told… we have not been camping since we had our little ones….four years ago. That is so sad to me. I really thought we would be one of “don’t let your kids hold you back,“ kind of couples. But, I don’t want to be one of those couples anymore. I guess yet again another answer to our podcast closing questions, “What is one thing you never htought you would do before you became a mom, but are totally doing now?“ Welp, not doing things just because I dn’t want to mess with it all. The risk/ reward isn’t great enough on camping quite yet.
So , when this recipe came to me I was pretty excited. I love the idea of having all the flavors of smores in a different way. I mean who doesn’t love a good marshallow, chocolate, and graham cracker. I hope you enjoy this unconviental way to have your traditional smores.
Notes on the Smores Skillet Recipe
This recipe takes a few steps to make. You have to bake the bake part of the recipe and then make the marshallow topping, with the chocolate and optional walnuts.
Here is how you candy walnuts, recipe. You can buy already candied walnuts in the healthy living section of your grocery store if you would like. They do add alot of flavor to the dessert for sure.
I have only tested this recipe with these gluten free and dairy free graham crackers. I can get them at my local grocery store, HEB. They are also avaliable on Amazon, linked below. So, I do not know how this would work with other graham crackers.
This recipe is: gluten free and dairy free.
Gluten Free SMores Skillet
How to Make it:
1 cup of graham cracker crumbs (10 of these cookies)
1 1/2 tsp baking powder
1/2 cup melted butter
1/4 cup honey
1 tsp vanilla
1/4 cup almond milk (coconut milk will work too)
1/2 cup water
1 1/2 T gelatin
1/2 cup honey
melted chocolate (optional)
candied walnuts (optional)
How to Make it:
Preheat oven to 350 degrees. Grease you cast iron skillet, I like to use coocnut oil.
Crush up the graham crackers. I do this in a ziplock bag. Then pour into a bowl and combine remaining ingredients.
Put into skillet and bake for 20 minutes.
Meanwhile, melt your chooclate and prepare your walnuts.
Then move on to making the marshallow topping. In a stand mixer, with the whisk attachement, pour in 1/4 cup of water and sprinkle the gelatin on top. Let this sit for ten minutes as you allow the gelatin to bloom.
Heat up the rest of the water (1/4 cup) and honey in a saucepan on the stove top. Bring to a boil.
Trun on the stand mixer on low and slowly pour in the water and honey mixture.
Once it is poured in turn the mixer to high and let to go for eight to ten minutes. It will turn white and get significantly larger in size.
Once it is done move it quickly to the top of the cake before it sets.