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Bacon S'mores
Nathan Congleton / TODAY
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Rating:
3.75 (4 rated)
Cook time:
Prep time:
Yield:
12

The whole idea of this recipe was to make a s'more with new flavors that still held the original structure of the s'more. Changing a graham cracker with bacon but still keeping the s'more structure intact is a really cool technique.

Technique tip: Pressing the bacon together to form the bacon square is the most important part of this recipe. Take you time to do it one by one with a spatula, or use another pan that fits within the main pan to press them all evenly.

Swap option: If you don't want to press the bacon, you could make a regular s'more and just put a bacon slice in it.

Ingredients

    • 24 slices bacon
    • 1 cup semisweet chocolate chips
    • 1/4 cup heavy (whipping) cream
    • 1 pinch kosher salt
    • Nonstick cooking spray
    • 12 regular marshmallows

Preparation

1. To magically transform your bacon into a cracker shape, cut each strip in half and press the fatty parts together to form a square. Place the squares in a skillet over medium heat (you may need to work in batches) and use a spatula or a steak weight to press the bacon down as it cooks and fuses into a glassy pane, 3-4 minutes per side.

2. Combine the chocolate chips, cream, and salt in a microwave-safe bowl. Microwave on medium power for 30-second intervals, stirring after each interval, until the chocolate is just melted and the mixture is combined. Be careful not to overheat the ganache, as it can become grainy.

3. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5-10 minutes. Spray a baking sheet with cooking spray.

4. Place the marshmallows on the prepared baking sheet. Broil them until they're golden brown on top, about 3 minutes. Keep a close eye on them.

5. Transfer 12 bacon squares to a serving dish. Top each square with 2 teaspoons of ganache, 1 toasted marshmallow, and another square of bacon. Serve immediately.

Related video

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Make your own marshmallows with 'S'mores!' author Dan Whalen

Play Video - 3:46