Earlier this summer, I posted a recipe for Banana S’mores. All summer I’ve been wanting a real, perfect S’more. The banana S’more was good, but nothing does it like a crunchy, melty, gooey, warm S’more. A few nights ago, I realized how badly I needed one. And I needed it NOW. Last week, my mother decided that I needed a George Foreman grill. She bought me one and I have been using it quite frequently. At work, I used a grill to press all of the sandwiches and now I can do that at home! But better than regular sandwiches, I realized in my desperation for a S’more that I could make one without having to spark up the bonfire and campfire songs.
In my first attempts at the grilled S’more (as you can see, I ended up making plenty), I didn’t toast the marshmallows beforehand. They turned out alright, definitely not as melty. It would definitely work if you don’t have the patience or time to perfectly toast a marshmallow.
|I decided to toast two marshmallows with one hand, inspired by ‘killing two birds with one stone’|
I decided to line my grill with aluminum foil so that in case any marshmallows overflowed onto the grill (which ended up happening to some). I didn’t want to have to scrape burnt marshmallow off of my grill later. I placed two graham crackers, broken in half, on the aluminum foil and then put my toasted marshmallows on top.
Then I simply topped off my S’mores with squares of milk chocolate and another graham cracker. I closed my George Foreman and let it warm for about 5 minutes.
I pulled my S’mores off of the grill when the corners of the chocolate were nice and melty. I transferred the S’mores to a plate. And then I made S’more after S’more until I had no chocolate bars left. I needed a S’more before the weather turned cold, and I knew that if I made a S’more after that night it wouldn’t have the magic. Call me sentimental…I also didn’t want to make a habit of making late-night S’mores on my grill, so I made sure to use all of the chocolate.