Our misguided intentions to do s'mores over a campfire while vacationing in Montauk resulted in a connoisseur's confection that goes great with Champagne. It doesn't have to be Krug though! We updated the old Hershey bar and graham cracker recipe with a more delicate butter cookie and a thinner, more delicate dark chocolate as well as a little Grand marnier highlight. Here's how it goes:
Ingredients:
Marshmallows, LU brand "Petit Beurre" cookies, small amount of Grand Marnier and Ghiradelli "Dark and Mint" squares.
The cookies are simple, buttery flat biscuits and I'm sure there are others you can use if you can't find LU Brand. Also Ghiradelli makes several styles of these "squares" we found the "dark and mint" to be the best. For compatibility with Champagne or if you prefer, red wine I strongly suggest the chocolate be of the dark variety. Milk chocolate (to my taste) clashes with wine, dark chocolate goes very well with wine.
Process:
1. Pour a thin layer of Grand Marnier in the bottom of a shallow flat dessert plate and lay two cookies in the liqueur to lightly coat. Alternatively lightly paint the cookies with the liqueur using a small brush.
2. Lay a chocolate square on one of the two cookies
3. Toast the marshmallow. One marshmallow per s'more is okay though you may want two marshmallows on yours. It's up to you. We skipped the campfire and did them over the stove top with forks. The technique is too subtle and involved to fully describe here but the effect you want to achieve is a nice, even brown on all sides of the marshmallow and a very soft, gooey center.
4. Top one of the two cookies with a chocolate square, then add the toasted marshmallow (or two) and cover with remaining cookie. Press down lightly on the top cookie. Let the s'more sit for a couple of minutes before serving to let
the gooey marshmallow set up a bit before serving.
