This somehow was a natural progression in the evolution of marshmallow treats. Growing up spending summers on a lake, ending evenings around a campfire was a frequent occurrence. This is everything a true s'more should be, minus the smoky smell ingrained in your clothes, the charred knuckles from trying to get your stick close enough to the embers to get it golden but not make a flaming sugar torch, and the awkward crunch to chew ratio of the graham cracker and chocolate bar to marshmallow. These are rustic, bite size pieces that were super fast to make, and so, so good.
Marshmallow S'mores Bites
1 cup crushed graham crackers
2 Tbsp butter
8 oz semisweet chocolate
1/2 tsp canola or vegetable oil
3 packages unflavored gelatin
1 1/2 cup sugar
1 cup light corn syrup
1/2 tsp coarse salt
1 tsp pure vanilla extract
Follow recipe for Toasted Coconut Marshmallow Squares, omitting coconut and vanilla bean from ingredients.
Generously coat a 8" x 11" non metallic pan with cooking spray. Melt butter and combine with finely crushed graham crackers. Spread graham mixture on bottom of pan and pack firmly. Top with marshmallow mixture and set aside.
In a double boiler, combine chocolate and oil. Mix thoroughly until chocolate is melted and smooth. Spoon evenly over marshmallow mixture. Refrigerate uncovered for at least two hours before serving. To remove marshmallows easily, run a butter knife between the edge of the marshmallow and the pan. Invert over a plate or serving dish to remove. Cut in small bite size pieces and enjoy.