Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!

Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!
* 2 packages of Pillsbury refrigerated crescent roll dough (you won’t want to substitute with a cheaper brand – your recipe won’t turn out like it should) * 2 cups (1 small bag) semi-sweet chocolate morsels
* 2 cups miniature marshmallows * 4 cinnamon graham crackers * 1/2 cup flour * 1/2 cup sugar
* 1/4 cup butter (not margarine) * 1 egg * cinnamon and sugar mix * 1 tablespoon lemon juice
* 1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Arrange crescent roll dough out on a Flat Baking Stone using the “braid” technique. (Step by step picture/photo instructions for this braid technique can be found in Pampered Chef’s “All The Best Cookbook”.
Roll dough out using the Baker’s Roller.
Tip: cover the dough with plastic wrap so your Roller won’t stick to the dough!

First layer: using the Flour/Sugar Shaker, sprinkle cinnamon and sugar mixture generously over the dough. ??Chop graham crackers using Food Chopper. Sprinkle chopped crackers on top as the “next layer.”

Next layer: sprinkle all but a few of the chocolate morsels on top.
Next layer: sprinkle the mini marshamallows on top.

Next step: braid.

Combine flour, sugar, 1 tablespoon of vanilla and 1 tablespoon lemon juice. Cut butter into this mixture with a fork making a crumble topping. Using Egg Separator, separate one egg, and then brush on top of braid using the Chef’s Silicone Basting Brush. Sprinkle the crumble mixture over the top and then sprinkle the remaining chocolate chips for the grand finale!

Bake in the oven for 20 – 25 minutes @ 350 degrees or until golden brown.
(Thanks to Director, David Meenan:for sharing this recipe)

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