Valentine S’more Bites

Valentines Day is perfect for sweet treats! If you thought regular s’mores were yummy, wait until these Valentine S’more bites delectable treats greet your tastebuds with the perfect blend of smooth fluffy marshmallow, graham crackers and chocolate!

Prepare the Marshmallows

In a Large mixing bowl (or electric mixer bowl) combine the gelatin and water and let it rest for 20 minutes to fully gel.

Combine the marshmallow ingredients (water, sugar, corn syrup and salt) in a saucepan over low heat until the sugar is fully melted.

Scrape the edges of the pan to get ALL of the sugar crystals. Increase heat to med/high and cook syrup until it reaches 244 degrees ( Borderline Firm Ball Stage) on the Candy thermometer. Immediately remove from heat.

Turn mixer on low speed with whisk attachment on the lowest setting and very carefully pour hot syrup into the softened gelatin. Be very careful not to pour the syrup into the moving whisk itself as this could cause splattering (and potential for getting burned!)

Gradually increase the speed to high and continue to beat the marshmallow until it’s very thick, white and tripled in volume. (This takes about 15 minutes in an electric stand mixer).

Flavoring the Marshmallows

Add the vanilla extract and beat until fully incorporated. At this point, if you’d like to add food coloring to tint your marshmallows- now is the time to do it! By the way, alternate flavoring extracts can be used in place of the vanilla, however, reduce the amount to 1 tablespoon.

If you’re using super strength flavoring oils, such as LorAnn Oils, use a few drops, then taste, repeat until you’ve achieved the desired strength.

Spray a 9×13 baking dish with non-stick cooking spray and dust liberally with a mix of Confectioners sugar & cornstarch (mixed 50/50)

Pour the liquid marshmallow mixture into the prepared pan and allow it to set for at least 1 hour.  Sift sugar/cornstarch blend over the top until covered well. Let set at least 5 hours before cutting (uncovered). Do not place the pan in the fridge, it will cause sweating and ruin your marshmallows.

Once the Marshmallows are ready to cut, invert onto a sheet of wax paper (sprinkled liberally with cornstarch/sugar blend). Cut out heart shapes with cookie cutter that has been dusted generously with confectioners sugar. This helps prevent the cookie cutter from sticking.

Prepare the Graham Cracker Base

Next, we’ll create the graham cracker base.

Combine the sugar, crumbs and melted butter together in a medium-size bowl, mixing well. This will be the graham cracker base for your delicious Valentine’s s’more bites.

Pour the mixture onto a cookie sheet or baking dish that has been lined with a sheet of wax paper.

Press firmly, creating a completely flat layer about 1/2″ thick.

Using a heart shaped cookie cutter, cut out the graham cracker base, like so:

Place the cutouts onto another sheet of wax paper (on a cookie sheet). Place in freezer for 5 minutes to harden the butter and make them easier to handle.

Prepare the Chocolate

In the meantime, melt the chocolates and shortening in a double boiler until smooth.  We don’t recommend swapping out the shortening for coconut oil as the melt point for coconut oil is only 76°F.  They melt far too easily, making a mess.

Dip one side of the marshmallow into the chocolate and “attach” it to the graham cracker base. Gently spoon or pour chocolate over the top to create a coated marshmallow.

These yummy treats are sure to please!

Valentine S’more Bites Recipe

For the Marshmallows, you’ll need:

* 2 1/2 tablespoons unflavored knox gelatin
* 1/2 c. Ice Cold water
* 1/2 c. Cold water
* 1 1/2 cups granulated sugar
* 1 cup light corn syrup
* 1/4 teaspoon salt
* 2 Tablespoons Vanilla Extract (or other flavorings, if desired)
*Food Coloring, if desired
*Colored Sugar Crystals
*1/2 c. Confectioners Sugar & 1/2 C. Cornstarch (combined and set aside)

For the Graham Cracker Base You’ll Need:

*1 1/4 c. Graham Cracker Crumbs
*3 T. Sugar
*1 Stick Butter, Melted

For the Chocolate Coating, You’ll Need:

2 c. Semi-Sweet Chocolate Chips
1 oz Unsweetened Baking Chocolate
1 T. Solid Shortening (such as Crisco)

Directions

First, create the Marshmallow base,

In a Large mixing bowl (or electric mixer bowl) Combine:

* 2 1/2 tablespoons unflavored knox gelatin
* 1/2 c. Cold water

Allow it to set at least 20 minutes.

Combine the following over low/med heat in a saucepan:

* 1/2 c. Cold water
* 1 1/2 cups granulated sugar
* 1 cup light corn syrup
* 1/4 teaspoon salt

1. Scrape the edges of the pan to get ALL of the sugar crystals.
2. Increase heat to med/high and cook syrup until it reaches 244 degrees ( Borderline Firm Ball Stage) on the Candy thermometer. Immediately remove from heat
3. Turn mixer on low speed with whisk attachment on the lowest setting and very carefully pour hot syrup into the softened gelatin. Be very careful not to pour the syrup into the moving whisk itself as this could cause splattering (and potential for getting burned!)
4. Gradually increase the speed to High and continue to beat the marshmallow until it’s very thick, white and tripled in volume. (This takes about 15 minutes in an electric stand mixer).
5. Add 2 Tablespoons Vanilla and beat until fully incorporated. At this point, if you’d like to add food coloring to tint your marshmallows- now is the time to do it!
6. Alternate flavoring can be used in place of the vanilla, however, reduce the amount to 1 Tablespoon (rather than 2!)
7. Spray a 9×13 pan with non-stick cooking spray and dust liberally with a mix of Confectioners sugar & cornstarch (mixed 50/50)
8. Pour marshmallow mix into the pan and allow to set 1 hour. Sift sugar/cornstarch blend over the top until covered well. Let set at least 5 hours before cutting (uncovered). Do not place in the fridge.
9. Once the Marshmallows are ready to cut, invert onto a sheet of wax paper (sprinkled liberally with cornstarch/sugar blend). Cut out heart shapes with cookie cutter.

Graham Cracker Base:

1. Combine the sugar, crumbs and melted butter together in a medium-size bowl, mixing well.
2. Pour onto a sheet of wax paper.
3. Press firmly, creating a completely flat layer about 1/2″ thick.
4. Using a heart shaped cookie cutter, cut out the graham cracker base
5. Place the cutouts onto another sheet of wax paper (on a cookie sheet). Place in freezer for 5 minutes to harden the butter and make them easier to handle.
   In the meantime, melt the chocolates & shortening in a double boiler until smooth.
   Dip one side of the marshmallow into the chocolate and “attach” it to the graham cracker base.
   Gently spoon or pour chocolate over the top to create a coated marshmallow.
6. These yummy treats are sure to please!

See Also:

Booty-Licious Valentine Treats for adults