Chocolate Dipped Cookie S'mores

• Condiments

  • 1/2 cup Honey, local
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tbsp Arrowroot powder
  • 1 tbsp Arrowroot powder or tapioca starch
  • 1 tsp Avocado oil
  • 1/2 cup Enjoy life dark chocolate baking morsels
  • 1 cup Maple sugar
  • 2 tbsp Powdered sugar, homemade
  • 2 tsp Vanilla extract

• Desserts

  • 3 tbsp Pastured raised gelatin, grass-fed

• Liquids

  • 1 cup Water, filtered

• Other

  • Enjoy Life Soft Baked Chocolate Chip (or Snickerdoodle cookies - as many as you need to make s'more sandwiches! (2 per s'more

Found on realfoodwithdana.com

Description

Ingredients

• 1 cup filtered water, divided in 2
• 3 Tbsp grass-fed, pastured raised gelatin
• ½ cup maple syrup
• ½ cup local honey
• 2 tsp vanilla extract
• 2 Tbsp homemade powdered sugar, below
• 1 Tbsp arrowroot powder
• 1 tsp avocado oil, for greasing a spatula
• 1 cup maple sugar (sub: coconut sugar)
• 1 Tbsp arrowroot powder or tapioca starch
• Enjoy Life Soft Baked Chocolate Chip (or Snickerdoodle) cookies - as many as you need to make smore sandwiches! (2 per smore)
• ½ cup Enjoy Life Dark Chocolate Baking Morsels
• For serving, if desired: small pinch sea salt

Directions

• First, make the marshmallows: Grease an 8x8 square baking pan and line it with parchment paper.
• In the base of a stand mixer (or large mixing bowl), pour ½ cup water and sprinkle 3 Tbsp gelatin on top of it. Allow to sit while you make the marshmallow base.
• Combine the remaining ½ cup water, maple syrup and honey, and vanilla extract in a medium sized saucepan. Bring to a boil, and continue to cook at a boil until the temperature reads 235 - 240 F with a candy thermometer. This should take about 10-15 minutes. Check the temperature at 10 minutes, and at 2 minute intervals until it comes up to the 235-240 F.
• When the mixture comes up to temperature, remove from the heat. Turn the stand mixer on low, and carefully and slowly pour the mixture into the stand mixer, while you gradually increase the mixer’s speed. (You can also use a hand mixer) Once you’ve poured the entire mixture in and reached top speed, allow to mix for about 6-7 minutes (or about 10 minutes with a hand mixer). It should resemble marshmallow fluff at this point.
• Using a spatula greased with coconut or avocado oil, immediately pour the marshmallow fluff into the greased pan. Smooth out the top with the spatula as best you can.
• Allow the marshmallows to sit at room temperature for about 3-4 hours, to firm, before cutting them.
• While the marshmallows are setting, make the powdered sugar: combine 1 cup maple sugar and 1 Tbsp arrowroot flour in the food processor, and let it blend for about 30 seconds. Cover the top with a kitchen towel so you don’t have sugar flying everywhere. Transfer to a glass storage container for later use. You won’t use all of it for this recipe.
• Dust a cutting board with 1 Tbsp arrowroot flour and 1 Tbsp of the powdered sugar. Remove the marshmallows from the pan using the parchment paper, and place them on top of the cutting board. Use a large, sharp knife to cut into squares (or whatever shape you’d like!) And roll them around in the flour/sugar. This will prevent them from sticking together, and will help them caramelize if you want to roast them!
• When the marshmallows are firm, get out your cookies and chocolate. Melt the chocolate in a double boiler: heat a small saucepan on medium heat with about ½ inch water in the bottom, until it begins to almost boil.
• Place a metal bowl on top of the pan with the chocolate inside, and use a spatula to move the chocolate around until it’s completely melted. Make sure you’re holding the bowl with an oven mitt, because it will get hot! Remove the bowl from the heat and set aside, and turn off the pan.
• Now, roast your marshmallows however you choose! I used a culinary torch.
• Assemble the s’mores: cookie, marshmallow, cookie, smush together. Dip in dark chocolate, and if desired, top with a sprinkle of sea salt. Devour.