Thursday 10th August was National S’Mores Day, who even knew such day existed…. I certainly didn’t I would of happily ate s’mores all day to celebrate.  Coincidently this month’s Bakes Box was Squidgy Chocolate S’mores *mouth wide open* and seeing as s’mores had a national day I thought it would only be right to bake these squidgy, chocolatey, non diet friendly treats.  In this post I will bring you the chocolate s’mores recipe courtesy to Bakes Box and a step by step guide to make these naughty treats.


For the Biscuit:

200g Plain Flour

100g Unsalted Butter

100g Caster Sugar

1.5 tbsp Golden Syrup

50g Cocoa Powder

1 tsp Bicarbonate of Soda

2 tbsp Milk

For the Marshmallow:

7g Powdered Gelatine

100g Caster Sugar

1 tbsp Sunflower Oil

50g Icing Sugar

50g Cornflour

Vanilla Essence (optional)

Making the Marshmallow 

1. Place the gelatine and 30ml of cold water into a bowl and set aside for around 10 minutes or until bloomed.

2. Pour the sugar and 100ml of cold water into a heavy based saucepan and bring to a rolling boil on a medium to high heat, stirring continuously until the sugar dissolves.

3. Reduce the heat to low and simmer the mixture gently for 15-20 minutes until it reaches a soft ball stage (113C/235F, a sugar thermometer will be best for this), if you don’t have a sugar thermometer the bubbles should be medium sized and grow gradually before bursting rather than a fast pop when boiling.

4. As soon as the sugar syrup reaches temperature, place the boomed gelatine into a bowl of a stand mixer and mix on the lowest setting.

5. Gradually pour in the sugar syrup in a slow steady stream.  Whisk continuously until all of the syrup has been fully incorporated into the mixture.

6. If you are flavouring your marshmallow with vanilla then add it to the mixture at this stage.   Increase the speed and mix for around 15-20 minutes or until the mixture has thickened, cooled and is starting to set.

7. Meanwhile, grease a small cake tin with some sunflower oil ready for your marshmallow to set in.

8. Pour the marshmallow mix into the greased cake tin and dust the top of the marshmallow with some icing sugar & cornflour, set aside in a cool dry place for an hour or so.

9. When set turn out onto a board and cut the marshmallow into squares ready to sandwich between your biscuit.

Making the Chocolate Biscuits 

10. Pre-heat the oven to 180C/160C Fan.

11. Put all the biscuit ingredients into a food processor (I didn’t have a food processor so I used my stand mixer with a dough hook) mix until it begins to clump together and form a dough. Use your hands to completely pull the mixture together on a work surface.

12. Roll out the dough on a sheet of baking paper to a thickness of about 1cm.  Try to keep it as rectangular as possible dusting your rolling pin with flour when needed.

13. Trim to a rectangle shape and cut lengthways into 3 even strips keeping the strips together.  Then cut across them at 2cm intervals keeping the rectangles together.

14. Bake for 20-25 minutes, then carefully remove the tray from the oven and cut through the marks to make sure the biscuits are separated.  Leave to cool completely.

15. Place all your biscuits onto a plate ready for your guests to make their s’mores.

Making your S’mores 

16. Take your biscuit and place a piece of marshmallow on top. Using a blow torch start to melt some of your marshmallow until it turns a golden colour and starts to look gooey, be careful not to burn the marshmallow.

17. Place your second biscuit on top of your melted marshmallow and slowly squeeze together until the marshmallow oozes out the sides.

18. Enjoy while the marshmallow is warm and toasted.

Find out more about Bakes Box here

If you would like to subscribe to Box Box remember to use code LUCYFBAKES for 50% off your first box.

*I am part of the Bakes Box affiliate programme, however, all opinions and photographs are my own.

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