Living in Chicago there are countless things to do on any night of the week—and sometimes a wonderful Chicago experience is as simple as a peaceful stroll. This was true a couple of weeks ago on a very snowy Thursday evening while Ryan and I were enjoying our weekly ”date night”. We decided to walk around Grant Park (Chicago’s front yard) to enjoy the beauty of the hush that the snow blankets across such a bustling city.
After we caught snow flakes on our tongues (or tried, at least) we decided to dash into a little sandwich shop called Cosi. On their menu was a make-your-own s’mores platter, complete with a mini “campfire”! We ordered two glasses of wine and sat in the window looking out onto iconic Michigan Avenue and Millennium Park. We skewered and toasted our marshmallows as passersby noticed our cozy setup and smiled at such a whimsical idea. It was another wonderful date night for the books!
Since that lovely evening I have been dreaming of homemade s’mores and how to recreate it in my own way (and without a campfire in my kitchen). After a morning of recipe testing (note: s’mores for breakfast should be the norm!) I finally perfected my twist on the classic combination of s’mores ingredients. My Caramel & Chocolate S’mores combine rich chocolate, salty caramel, and delicate meringue in an elegant version of the campfire classic that will be sure to spark a romantic flame for your beloved. Eat well, laugh often, and share the love!
Caramel & Chocolate S’mores
Ingredients (serves 4)
- Egg Whites – 4 extra-large, at room temperature
- Sea Salt – ¼ teaspoon
- Cream of Tartar – ¼ teaspoon
- Vanilla – 1 teaspoon, pure extract
- Extra Fine Sugar – ¾ cup
- Milk Chocolate – 8 ounces, roughly chopped
- Dark Chocolate – 4 ounces, roughly chopped
- Fleur de Sel Caramel – ½ cup, good store-bought brand
- Graham Crackers – for dipping
- Preheat the oven to 425 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment add the egg whites, salt, vanilla, and cream of tartar. Turn the mixer to high speed and whip until frothy, about 30 seconds.
- With the mixer still running, slowly add the sugar and whip until the meringue is thick and glossy, about 2 minutes. Set aside.
- In a small high-sided casserole dish evenly distribute both the milk and dark chocolate. Pour the caramel sauce over the chocolate layer.
- Using a small knife gently spread the whipped meringue over the top of the caramel and chocolate in a 1-inch thick layer.
- Bake for 5-7 minutes, until the meringue is lightly browned and golden.
- Serve immediately.
Tip: If you can’t find Fleur de Sel caramel, add ¼ – ½ teaspoon of sea salt to plain caramel.
Idea: I like to serve this “dip” with small spoons so guests can easily piled their graham crackers high with melted chocolate and meringue.