Got leftover peppermint bark? Or maybe chocolate chips, white chocolate chips, or candy canes that didn’t get used during your holiday baking? Both of these things probably aren’t very likely, but in case you do have some leftovers, why not make some s’mores?
These aren’t anything fancy, really. Just me trying to deal with my s’mores obsession. But they’re pretty easy, fun, and festive!
For Christmas my mom really wanted a fire pit to go in our backyard. So sure enough, on Christmas morning there was a gigantic fire pit sitting in the middle of the living room! Technically it’s my mom’s gift, but I’m beyond excited about it. Just think about all the s’mores I’ll be able to make. The proper way.
Earlier this week I made some pretzel peppermint bark. It’s like chocolate covered pretzels with a slight hint of peppermint. Salty, sweet, and seasonal. Except for it didn’t turn out that well. (You’ll probably see it on my 2013 failed recipes post in a couple days.) I ended up scraping all the pretzels off and just had regular peppermint bark.
I used some generalized amounts of ingredients in the recipe below, but it really depends on how many s’mores you want to make. I had about 12 squares of peppermint bark, so I could have made 12 s’mores. For the sake of my waistline, I only made the 3 in the pictures above.
Also, here’s a quick recipe for the peppermint bark I made. It’s pretty simple, but here it is in case you’d like something to go by.
2 cups chocolate chips
2 cups white chocolate chips
4 or 5 candy canes, crushed into flakes (not large, hard pieces)
1. Line a 9×9 inch pan with foil. I folded the foil so that it was exactly the width of the pan and hung over two sides about 2 inches.
2. Melt chocolate chips in a microwave safe bowl or glass measuring cup according to the directions on the bag. Spread into the pan with a rubber spatula. Transfer the pan to the fridge.
3. When the chocolate has set, melt the white chocolate chips in a microwave safe bowl or glass measuring cup according to the directions on the package. Spread it on top of the chocolate layer with a rubber spatula. Sprinkle with crushed candy canes and sprinkles. Transfer it to the fridge to set.
4. Once the peppermint bark is solid, cut it into squares with a hot knife. You may need to run the knife under hot water several times, between cutting the squares.
- Peppermint bark, cut into squares
- Large marshmallows
- Chocolate (or regular) Graham Crackers
- Line a baking sheet with foil or parchment paper and turn on the broiler.
- Place squares of graham crackers on the baking sheet. Place a marshmallow on half of the graham crackers, and a square of peppermint bark on the other half.
- Place the baking sheet in the oven for 30-45 seconds. Watch the marshmallows carefully, either with the oven light on or with the door cracked. Once the marshmallows begin to brown, pay close attention because they will burn quickly.
- When the marshmallows are nice and toasty, remove from the oven and immediately sandwich the marshmallow half on top of the peppermint bark half.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.