Keller + Keller Photography
Says Rachael Narins of her to-die-for dessert recipe from Cast-Iron Cooking (Storey): "These s’mores are perfect for when you don’t have an open fire and a bunch of sticks. Make sure to keep an eye on the marshmallows when they are broiling; you don’t want them to get too dark."
2 cups chocolate, finely chopped (or use chocolate chips)
2 tablespoons butter
12 plain graham crackers, broken into pieces
14–20 large marshmallows
1. Turn on the broiler.
2. Place the chocolate and butter in a 10-inch cast iron skillet, and melt on the stovetop over very low heat. Using a wooden spoon, stir until smooth. Do not let the chocolate scorch. Remove from the heat and allow to cool for 4 minutes.
3. Arrange the graham crackers on top of the chocolate, then top with a single layer of marshmallows.
4. Place skillet under the broiler, keeping an eye on the pan until the marshmallows are browned, to taste. Serve family style or scoop out into individual bowls.
Excerpted from Cast-Iron Cooking © by Rachael Narins, photography © by Keller + Keller Photography, used with permission from Storey Publishing.
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