Smore Shooters Recipes

Steps:

• Toast marshmallows over a campfire or stovetop until golden brown; let cool and reserve.
• In a small pot, bring half-and-half to a boil.
• In a medium bowl, add chocolate; pour cream over chocolate and stir until chocolate has fully melted.
• Return chocolate ganache to the pot and whisk in milk.
• Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto.
• Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4 inch deep.
• To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs.
• Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout).

Steps:

• In bottom of each of 8 shot glasses, crumble 1 graham cracker rectangle.
• Spoon chocolate mousse into decorating bag; pipe evenly into shot glasses. Refrigerate 2 hours, or as directed on mousse mix box, until set.
• Before serving, top each with 1 teaspoon marshmallow creme and a few chocolate chips.

Steps:

• 1. On stove top, toast marshmallows over low heat until golden brown. Let cool.
• 2. In small saucepan, bring to boil half-and-half. Place chopped chocolate in small bowl. Pour half-and-half over chocolate and stir till melted.
• 3. Return chocolate to pot and whisk in the milk. Bring to a simmer over medium heat and stir in 1/2 cup amaretto.
• 4. Pour remaining amaretto in small mixing bowl. On a saucer, place graham crackers.
• 5. ASSEMBLE: Dip rims of shot glasses in amaretto, then in graham cracker crumbs. Fill glasses with hot chocolate mixture and top each shot glass with a toasted marshmallow. 2 points per shot

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.