I like to work ahead. In fact, through a combination of making more than 7 blog-worthy dishes a week (think sides, lunches and desserts), having guest posts and Diced! contests, product reviews and the Sunday Rewind, I have a cache of posts that are ready to post and a bunch more where a dish has been made and pictures taken, but the post is not yet written. As a consequence, many posts actually were made months (and in a few cases more than a year) before you see them.
This is a very rare exception.
I made this for a party on Saturday, September 12, and the reaction was so positive with so many people wanting the recipe, I decided to move it up to the top of the list.
A perfect dessert for those who want the campfire taste without the campfire.
I used 20 oz of the dark chocolate and Teddy Grahams for my graham crackers (saving me the step of breaking crackers up). I also used tow Hershey’s bars per tray.
Broken up can bars.
Two double boilers going at once. One dark, one white.
Spread out the dark, swirl in the white and press in the toppings. Refrigerate.
Break apart and enjoy!
Servings: One 15×10 inch cookie sheet full (Scaled)
12 oz dark chocolate (or milk chocolate)
4 oz white chocolate
3/8 C graham crackers broken into pieces
1/4 C marshmallows bits
1 (1.55 oz) Hershey’s milk chocolate bars (or dark chocolate), broken into pieces
1. Line a 15×10 inch cookie sheet with parchment paper.
2. Melt dark chocolate according to instructions on package, making sure to stir periodically.
3. Melt white chocolate according to instructions on package, making sure to stir periodically.
4. Spread melted dark chocolate onto prepared cookie sheet. Spoon white chocolate over the top. Swirl white chocolate through dark chocolate using a knife.
5. Sprinkle with graham cracker pieces, marshmallow bits, and broken chocolate bars. Lightly press topping into chocolate.
6. Place in refrigerator and allow to refrigerate for at least one hour to cool and set.
7. Break into pieces and store in an airtight container.