Friday, June 1, 2012

S'Mores Dip

With summer (almost) officially upon us, there are so many warm weather recipes I'm dying to try.  As most people in this area know, most of our summertime meals out in the boonies are cooked up on the grill.

Meat with char marks.  Veggies cooked up in skillets or foil.  Hot dogs and marshmallows over open flame.

If we can cook it outside... believe me, we will.

The only problem with our dreamy fantasy summer life is that picky, uncontrollable, unpredictable weather.  Sometimes, it's too cold.  Sometimes, it's too windy.  Sometimes, it's raining.  A lot of the time, it's raining.

So, this dip is kinda, like really, useful for me.  For those days when there's an 80% chance of showers and I'm 100% certain I want s'mores for dinner.

By the way, it is absolutely okay to eat s'mores for dinner.  I had salad for lunch, mind you.

I earned s'mores dip.

Sorta.




S'Mores Dip
(adapted from Tasty Kitchen)

1 11.5 oz. bag of dark chocolate chips, melted
1 14 oz. can of sweetened condensed milk
1 cup marshmallow fluff
1/4 cup mini marshmallows
1 box graham crackers


Combine dark chocolate and milk until smooth.  Fold the chocolate into the marshmallow fluff.

Transfer mixture into a serving dish.  Top with the mini-marshmallows in a single layer.  Toast mini marshmallows briefly with a torch.  Drizzle with a little additional melted chocolate if desired.

Serve with graham crackers.




Listening to:   Paramore - CrushCrushCrush

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