Did you see the amazing Fourth of July BBQ menu I put together yesterday? It was so tasty, and the piece de la resistance was the chocolate bark smores I made for dessert. They’re so incredibly easy to make, but I love how you can add in a ton of flavor and variety in the chocolate – that doesn’t fall out once you bit into your smore.
Show of hands. Who doesn’t love smores?
Exactly my point. But sometimes we want to dress up our smores just a little bit to give them a fun new twist. When I made my s’mores chocolate bark awhile ago, it crossed my mind that in addition to putting the s’mores in the chocolate bark, I could put the chocolate bark in the s’mores, too.
Why Chocolate Bark Smores?
And let me tell you, the flavor kick you get from the chocolate bark and the ingredients you add to it are amazing. I love that it’s customizable so that you can add your favorite flavor. I did dried cherry and coconut this time around, but make it a banana split with banana chips and dried cherries or strawberries with your chocolate bark. Add nuts instead. Crush up your favorite cookies and mix them in. The sky’s the limit.
This is what I make when I have extra chocolate I’ve melted for any purpose, whether I’m making truffles or dipping fruit or any number of other uses. And sometimes I make it just because it’s easy and delicious. Now that I’ve upped the ante and made chocolate bark smores, you can bet I’ll be doing this more often.
This is a great idea for a summer barbecue when you want to make dessert a little more fancy but still a low key affair. You still have the fun of the hands on making of your smores while adding a neat flair that sets the chocolate bark smores apart from your every day smores.
Check out how I put this together, because in just a few minutes, you could be enjoying some chocolate bark smores of your own!
- 1 c high quality chocolate, chips or chopped
- 1/2 c dried cherries
- 1/4 c flaked coconut
- 12 full sheet graham crackers
- 12 marshmallows
- Over low heat in a heavy saucepan, melt your chocolate until it is mostly melted but still has a few chocolate chunks remaining. Be sure you stir every thirty or so seconds until it is mostly melted, then stir constantly until it is almost all the way melted. Remove from the heat.
- Chop your dried cherries while the chocolate is melting, between stirs at the beginning stages. Add your chopped dried cherries and your flaked coconut to the melted chocolate and stir to combine.
- Place a sil pat on your counter, or use waxed paper. I'll add a few drops of water to my counter if I'm using waxed paper to help keep it from sliding. Pour the melted chocolate mixture onto your sil pat and spread to about a quarter inch thick with a spatula. Let harden on the counter if it's chilly. Place in a freezer for 5 minutes if you want to have it harden faster.
- Once it's solid, break into chunks. For chocolate bark smores, break into 12 pieces, each a bit smaller than a graham cracker half.
- Roast your marshmallow to perfection as you define it. Add the chocolate to your graham cracker, top with the marshmallow and complete your smore with the second graham cracker. Serve immediately.
Feel free to use any mix ins you like for your chocolate bark. Dried fruit or banana chips work great. You can also use nuts or your favorite cookie, crushed. Be creative in your toppings. The chocolate bark will keep at room temperature for a couple weeks, but ensure that it's kept in a tightly sealed container so humidity doesn't change the color of the chocolate.