Stuff Marshmallows With Chocolate Chips for an Easier Sweet Treat
I like outdoor activities – fishing, hunting, lying on the beach – but I’m not a big tourist. (I only camp because moose don’t tend to hang around hotels.) When it comes to s’mores (a famous camping snack), I prefer to cook them indoors. Broiler cakes turn out perfect every time: the marshmallow is browned, not burnt; chocolate melts completely; and you don’t have to deal with stinky smoke. But I understand that other people like to camp “for fun” and that part of that fun involves cooking over a campfire. These people should stuff their marshmallows with chocolate chips.
This idea is one of many from The Kitchn’s recent Ritzy S’mores kebab recipe. It’s a bold recipe, with many riffs. Ritz crackers replace Graham, crackers are smeared with peanut butter, a banana intervenes, and marshmallows, as I said, are stuffed with chocolate chips.
It all sounds chaotic and delicious, but the marshmallow filling is inspiring. This solves the whole chocolate melting problem – the chocolate heats up along with the marshmallows – which is the main problem you have to deal with when making s’mores. It’s a fairly simple maneuver: make a hole in the marshmallow and put the chocolate pieces in it, but I’ll leave The Kitchn’s instructions here just in case:
Starting at the flat end, insert the skewer into the marshmallow and twist a few times to widen the hole slightly before removing the skewer. Insert 2 to 4 pieces of chocolate into the hole, as many as will fit; you can put them at either end of the marshmallow and really push them in there.
Once you’ve really – I mean really – pushed them in there, you’re ready to fry and roast in the normal way. Could you toast marshmallows with chocolate filling? I don’t see why not. This is a good hack no matter where you prepare your s’mores.