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An easy, finger-food dessert that is perfect for parties, barbecues, or just Friday Night. A thin layer of milk chocolate ganache is spread onto Graham crackers and topped with homemade marshmallow frosting!
Easiest cooked frosting ever. Seriously cannot believe how fast this was and how little work I actually had to do to make it. That’s my kind of frosting! And making it gives you free license to torch things!
It’s like I missed my calling as a welder or something.
We smelled like a campfire for weeks but it was totally worth it for that little shared bit of melty, marshmallowy happiness.
These Homemade Marshmallow Frosting Smores Sticks are my tribute. Nothing competes with a campfire s’more (except maybe these smores crumble bars) but these little S’mores Sticks come close.
It’s all about the perfect marshmallow frosting and milk chocolate ganache. #fancy
They are super yummy to eat like this…
But may I suggest you take two and stick them together?
And then dip them in milk chocolate ganache? <– too much?
I like to think of these as classy little party S’mores.
So get to the kitchen and get your party on! You probably already have all the ingredients. 🙂
Homemade Marshmallow Frosting S’mores Sticks
For the Marshmallow Frosting:
Make the Marshmallow Frosting:
- Bring 1 inch of water to a simmer in a pot. In the bowl of your stand mixer add egg whites, sugar and salt, whisk to combine. Place bowl over the simmering water making sure that the bowl fits tightly but the bottom of the bowl doesn’t touch the water.
- Heat the sugar mixture, whisking frequently, until a candy thermometer reads 120° F or they are hot to the touch. Remove bowl from heat and place in the base of your stand mixer fitted with the whisk attachment.
- Beat the mixture until cool and glossy. Add the vanilla and cinnamon (more to taste), and beat to incorporate.
- Spoon into a large piping bag fitted with your favorite tip. I used a Wilton 2D for these sticks.
- While the whites were cooking, make your ganache by combining chocolate and heavy cream in a microwave safe bowl. Microwave on 50% power in 10 second increments until the cream is hot and the chocolate has begun to melt. Remove and whisk until smooth. Whisk in the vanilla.
- Using an offset spatula or a knife, smear a little chocolate on each graham cracker section. Allow to cool before piping frosting on each.
- I toasted mine with a blow torch (a mini one, Nana) but you could also do it under the broiler