Monday, August 26, 2013

Deconstructed S'mores

So not going to lie but I did not have a lot of faith in this recipe until it was complete. Meaning along the way I was not sure if I was doing it right but then in the end it was delicious. 

My cousin Kate sent me this recipe months ago and before I went back to school (which is where I am now) I decided to make it! My friend Chelsea helped me make it and eat it too! Love you Chels! 

I am stealing my cousins title for it which is "Deconstructed S'mores."  Basically there are 4 layers, all essential, and together equal perfection.  The bottom layer is made of Biscoff cookies (among other things), the second layer is a butterscotch layer, the third is a marshmallow layer, and the final fourth layer is dark chocolate. 

Just make these.  Take my word for it.  Specific warning on the butterscotch layer though.  I used Nestle butterscotch chips which melt in a very peculiar way.  I tried melting them in a pan and continued trying to melt them in the microwave.  It turns into this kind of chunky consistency but don't worry.  Just try to spread it out as much as you can and it will somehow all come together in the end.  It just doesn't look very appetizing in the moment of melting. 

I'm not even the biggest S'mores fan but these I could eat these all day long.  Thank you Kate so much for this recipe! I will definitely be doing it again- maybe an entire pan just for Jake. Side story: I saved my boyfriend a hefty chunk of this dessert and brought it to him on the airplane and everything and he devoured it very quickly- which is a good sign. 


Cookie Layer:
- 1 package Biscoff cookies
- 2 tbsp. brown sugar
- 1 stick butter

Butterscotch Layer:
- 3/4 package butterscotch chips
- 2 tbsp. heavy cream
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon

Marshmallow Layer:
- 1.5 cups marshmallow fluff (a little more than one container)
- 1/2 tsp. cinnamon
- 1 tbsp. butter

Chocolate Layer:
- 3 cups chocolate chips (semi sweet)
- 1 tbsp. shortening
- 1/2 tsp. sea salt

*Flake salt to sprinkle on top.                                  


1. Preheat the oven to 350.  Place the whole package of Biscoff cookies in a food processor and grind thoroughly.  Add in the brown sugar and melted butter.  Press crust ingredients into a greased 9x13 inch baking pan.  Bake for 17 minutes and cool completely.

2.  Melt the butterscotch chips with heavy cream in a saucepan.  Stir constantly.  Mix in cinnamon and salt.  Spread as evenly as possible over cooled cookie layer.  Chill in the fridge for 15-30 minutes. 

3.  For the marshmallow layer, microwave marshmallow fluff with cinnamon and butter for about 30 seconds or until liquified.  Mix with a spoon to incorporate all the ingredients together.  Pour over chilled butterscotch for 15-30 minutes.

4.  Melt the chocolate chips and butter either in a double boiler or in the microwave.  Spread the chocolate over the chilled marshmallow.  Sprinkle flaked sea salt over the chocolate.  Chill for 45 minutes to an hour.  If you don't have much time you can place in the freezer as well. 

5.  Cut up and enjoy, but always keep in the fridge when not serving or consuming! Enjoy!

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