S'mores Three Ways
If you're anything like us, you could eat s'mores for breakfast, lunch and dinner, any time of the year. These three fresh takes on the classic summer dessert are a fun way to bring the campfire tradition inside for a rainy day, movie night or lunchtime treat. They're all super easy to customize with your favorite chocolate flavor and you can easily make them vegan (sub vegan marshmallows), gluten free (sub gf crackers) or paleo! Let's be real.. when melted chocolate and marshmallows are involved, can you ever go wrong? Dive in to your new fave way to eat s'mores!
Have any favorite chocolatey creations? We'd love to see! Tag us on instagram @AlterEcoSF. #FeedYourEco
- 4 cups of popped popcorn
- 2 broken up graham crackers
- 1/2 cups of marshmallows
- 1/2 cup Blackout bar, melted
Mix together the popcorn, graham crackers and marshmallows. Drizzle melted chocolate on top and allow it to harden for a few minutes. Enjoy!
3 bars of Alter Eco's Dark Salted Almonds
18 Marshmallows, cut in half (sub vegan)
Graham crackers for dipping
Preheat the oven to 450ºF. Grease an 8x8 baking dish with a light amount of coconut oil (you can use any size dish, with adjusted quantities). Cover the bottom of the dish with the Salted Almonds bars, broken into squares. Top the chocolate with the marshmallows. Bake for 5-7 minutes, or until marshmallows are browned on top. Allow dip to cool for 5 minutes.Dip your graham crackers in and enjoy!
- 2 bars of Brown Butter, melted
- 10 large marshmallows
- Graham crackers, crushed
- 10 lollipop sticks (or pretzels!)
Melt the chocolate. Stick the marshmallows on the end of the lollipop stick or pretzels and coat generously with the chocolate and then dip in the crushed up graham crackers. Allow the chocolate to harden. Enjoy!