S’mores are the classic summertime campfire treat, but don’t you sometimes want them when it’s cold? I know I do! Something about the gooey, warming, comfort of s’mores actually makes them a pretty great autumn treat. The trouble in Canada is that autumn campfires aren’t always an option for everyone. So why not put them into a jar that you can eat while snuggled up on the couch? S’mores in a jar! With homemade marshmallow, Hummingbird Chocolate ganache, and buttery graham cracker crumble.
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Peppermint!
Since it’s November, and we’re getting close to the holiday season, I’m feeling pepperminty. And honestly if we’re going to be eating s’mores in the “off season” we might as well change them up a bit to suit the season. This idea also has my creativity going, and perhaps we should be eating themed s’mores all year long?? Just a thought.
Anyway, Peppermint! As some of you know, in my full time job I’m a chocolate maker at Hummingbird Chocolate. So it’s safe to say that my life is pretty full of the stuff! And our peppermint bar is a crowd favourite, that we only make for the holiday season. Which means it’s finally back in the rotation! It also happens to be Hubby’s favourite. For this recipe you’ll need about 200g of chocolate, and it makes 4 jars. If you only want to make 1-2 jars, you can lower that amount. But no matter how many you’re making you can grab yourself some peppermint chocolate Here.
Homemade Marshmallow
If you’ve never made marshmallow before, it’s a fun thing to try at least once. The reason I’m not using store bought ones is simply because I enjoy the texture of the homemade stuff better. I also wanted to have a solid layer of marshmallow in between the layers of chocolate and graham. With store bought ones, and using a glass jar, I couldn’t think of a good way to melt and spread them out. I use my blow torch for toasting the top, but blow torches can crack glass. And I didn’t want to risk that by pointing it down into the jar to melt store bought marshmallows. Long winded way of saying, Homemade is better.
Making marshmallow is a very sticky task, and should be done right at the end of the process. Make sure all of your other parts are ready to start filling the jars by the time the marshmallow is done. It will start to firm up and become less willing to pipe the longer you wait. You will also need a candy thermometer to do this, so make sure you’ve got one. I use this one, and it’s great.
Graham Crumble
I considered making homemade graham crackers. But considering the issues the whole world has had with flour production this year, finding graham flour at a good price seemed like a hassle. So I went with store-bought for these s’mores jars. The graham crackers you by at the store tend to be quite sweet. As I didn’t want the crumble to be too sweet, I didn’t add any extra sugar. The end result is an absolutely delicious sweet/salty, buttery crumble. It goes perfectly with the gooey marshmallow and the minty chocolate.
A Perfect Pairing
Since we’re thinking of snuggling up with one of these s’mores jars on the couch, we’ll need a hot drink too. These jars pair up perfectly, and will completely satisfy your chocolate love, with this Rich & Creamy Drinking Chocolate. These two will absolutely help you get through the cold weather blues. So grab a blanket, and some fluffy slippers, and tuck in with these chocolatey treats.
Other Equipment that will help with this:
Peppermint S’mores Jars
Equipment
- Stand Mixer
- Candy Thermometer
- Piping Bags
- Blow Torch (Optional)
- Spatulas
Ingredients
Peppermint Ganache
- 200 g Hummingbird Chocolate Peppermint Chocolate
- 135 g Whipping Cream
Graham Cracker Crumble
- 18 Graham Crackers Roughly broken/crumbled. About 2 cups of crumble.
- 1/4 cup +1 Tbsp Melted Butter
- 1/4 tsp Cinnamon
- 1/8 tsp Salt
Marshmallow
- 1/4 cup Cold Water
- 1 Tbsp Powdered Gelatin
- 1/2 cup Sugar
- 1/2 cup Corn Syrup
- 1/4 cup Water
- 1/4 tsp Salt
- 1/8 cup Corn Starch
Instructions
Ganache
- Begin by melting the chocolate in a bowl over a pot of gently simmering water.
- Once the chocolate is melted, set aside, but keep it warm. Heat the cream over medium heat until just about to boil. Pour it over the chocolate, and stir to combine. Use a whisk at first to incorporate fully, then switch to a spatula. Set aside until ready to pipe.
Graham Cracker Crumble
- Heat the oven to 375F. Combine the graham cracker crumbles in a bowl with the melted butter, cinnamon, and salt. Spread evenly on a baking sheet and bake for 7-10 minutes, until crisp and slightly darker golden. Set aside until ready to assemble.
Marshmallow
- Combine the gelatin and 1/4 cup of cold water in a small bowl to bloom. Combine the rest of the marshmallow ingredients in a small pot over medium heat. Using a candy thermometer, heat until it reaches 250F.
- Remove from the heat and allow to cool for 2-3 minutes. Then transfer to the bowl of a stand mixer, with the whisk attachment.
- Begin whipping on medium high speed. Add the gelatin mix. Cover the mixer and bowl with a damp tea towel to help maintain humidity. Mix on high speed for about 15-20 minutes. The marshmallow will thicken, and increase in volume by 3-4 times. It will be very sticky. Keep the bowl covered with a damp towel when you aren't using it.
Assembly
- Fill a piping bag with the ganache. And a second bag with the marshmallow.
- Spoon a layer of graham crumble into the bottom of each jar (about 2 tbsp). Pipe in a layer of ganache, about 1cm thick. Followed by a layer of marshmallow, also about 1cm thick. Repeat the layers to fill the jars.
- If you have a blow torch, carefully torch the tops to give that golden campfire look and taste.
- Eat right away. Or cover and store in the fridge for up to a week. Serve at room temperature. (If served cold the ganache will be hard to spoon out)
LizaLeigh
