[CnD] Dive® s'mores
wee1sman at fidnet.com
Mon Sep 5 08:22:57 CEST 2016
Although this sounds very tasty, it will only serve one. Me. (grin)
If you think you're finished, you! really! are! finished!!
From: Wayne Scott via Cookinginthedark
Sent: Sunday, September 04, 2016 12:21 PM
To: Cooking-friends ; Little bakery ; Recipesbbshare ; Santas-workshop ;
Sweet temptation ; cookinginthedark at acbradio.org
Cc: Wayne Scott
Subject: [CnD] Dive® s'mores
You don't need a campfire, wire hangers or long sticks to make
this popular marshmallow, chocolate and graham cracker dessert.
Steven Spielberg's Dive! chain of theme restaurants is the
inspiration for this week's clone recipe, pulled from the third
TSR book, Top Secret Restaurant Recipes (which includes other
clones from the chain as well). You need only four ingredients,
an oven with a broiler, and a serious sweet tooth to put together
this delicious dessert previously enjoyed only camping trips and
at beach parties.
2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle
1. Preheat the broiler. Arrange the graham crackers side by
side on an oven-safe plate (such as ceramic). You can also use a
baking sheet. 2. Stack the milk chocolate bars side by side on
top of the graham crackers. 3. Arrange the marshmallows on the
chocolate in 4 rows -- 4 across, 4 down. 4. Broil the dessert
on the middle rack for 1 to 3 minutes or until the marshmallows
turn light brown on top. 5. Remove the dessert from the oven.
If you used a baking sheet, carefully slide the dessert onto a
serving plate. With the squirt bottle, immediately drizzle the
chocolate syrup over the marshmallows in a sweeping
back-and-forth motion. Drizzle the chocolate diagonally across
the dessert one way, and then the other, creating a cross-hatch
pattern. Allow the chocolate to over-shoot the dessert so that
it creates a decorative pattern on the serving plate as well.
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