Walnut Campfire S’mores
Chef Juliet Greene
Charlie Baggs Culinary Innovations
For many Americans, summer evokes memories of sitting around a campfire and cooking s’mores. The traditional recipe involves two graham crackers sandwiched together with a few squares of milk chocolate and marshmallows, which is placed over the fire and cooked until the chocolate melts and the marshmallows get all toasted and gooey. Chef Juliet Greene makes the recipe a little more sophisticated with house-made walnut butter, dark chocolate and graham cracker crumble. And you don’t need a campfire to make these s’mores!
4½ tbsp. coconut oil
3 oz. dark chocolate
¾ tsp. vanilla extract
Pinch sea salt
1 cup walnuts
Graham cracker walnut crumb
¼ cup finely chopped walnuts
3 tbsp. graham cracker crumbs
72 mini marshmallows or 9 tbsp. marshmallow crème
2 tbsp. sugar-glazed walnuts
1. For walnut butter, melt chocolate and coconut oil in small saucepan. Stir in vanilla and salt.
2. Place walnuts in food processor and process for 2 to 3 minutes or until a paste begins to form. Add melted chocolate mixture to walnuts and process until well mixed.
3. For graham cracker walnut crumb, in clean food processor, pulse together walnuts and graham cracker crumbs create a fine crumb.
4. To assemble, place 1 tablespoon walnut crumb mixture into 6 very small oven-safe ramekins. Top with equal amounts of walnut butter and place 12 mini marshmallows or 1 1/2 tablespoons marshmallow creme on top of each. Place under broiler about 8-inches from heat and cook until tops are golden brown. Garnish with glazed walnuts.
Photo courtesy of California Walnuts