S’Mores Pockets

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Oh yes. 

It’s that time of year again!

Weather’s warmer, hair’s frizzier, skin’s tanner, days are longer, and life gets better.

It’s summer!

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I feel like I said something similar when I posted one of the pumpkin recipes earlier, in the fall…

And now I’m saying it for summer.

Goodness, what happened to this year? Is anyone else a little alarmed at how quickly its gone? june

A little outdated, but I saw this on Pinterest and totally agreed. Those Teenager Posts, man. They get me. 😉

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So, since it is already June, why not bring about a summery (sort of) recipe? And it is here that I bring up the delectable things you’re seeing in the photos above–s’mores pockets!

Ah!

Velvety chocolate and mini marshmallows are sandwiched in between a flaky pastry and drizzled in gooey chocolate and crumbled graham crackers.

Did I mention there’s a peanut butter version, too? 😀

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Ohhhhh, brother…

And that pastry isn’t horrible for you! I mean, it’s not made of kale and flax and infused with acai berry and antioxidant-rich minerals buuuuut it is egg-free & butter-free. And vegan! Now, the filling on the other hand…

Let’s face it, if you’re going to eat a s’mores pastry, you’re not really looking for the healthiest option, now are you? So let’s just not get into the nitty-gritty. 😉

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When you’re making these, you’ll start by making the pastry, which will be quite crumbly. You’ll mix it up and put it in a plastic baggie, squish it into a ball, and roll it flat, all in the bag. You’ll then pop that in the fridge for oh, half an hour or so, to keep it from getting too crispy-crunchy when you bake it.

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Once it’s chilled, you’ll cut apart the plastic baggie and cut out some squares. I got six medium-sized squares and two mini squares out of the dough with a bit left over that I couldn’t do anything with. You’ll then place the chocolate chips & marshmallows mainly in the center of one of the squares so that they don’t leak out while baking. Taking the square of dough you’ll use to top the one covered in the filling, roll it out so it’s a bit larger than its opposite. This helps to better seal the edges so none of your yummy filling leaks out!

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You also might want to poke air holes with a fork to help ventilate the pocket.

Now, when you bake marshmallows inside something, they sort of expand into sugary nothingness–they don’t stay all marshmallowy and gooey. It’s sort of like sticking a marshmallow in the microwave, how it expands and all. If you’d prefer it to stay, I recommend using marshmallow fluff. De-licious!

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Once these babies are done baking, drizzle them in melted chocolate (and peanut butter, if you wish 🙂 ) and crumbled graham crackers. They taste best served warm, so eat them straight out of the oven or pop ’em in the microwave for a few seconds before eating. 😛

Let’s get into it, shall we?

What you’ll need…

For the pastry:

  • 1/2 c. & 3 tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 3/4 packet of Truvia (or an extra tbsp. of honey)
  • 1 tbsp. milk of choice
  • 2 tbsp. coconut or vegetable oil
  • 3/4 tsp. vanilla
  • 1 & 1/2 tbsp. honey

For the filling & drizzle:

  • Mini marshmallows
  • Chocolate chips
  • 1 sheet of graham crackers
  • Peanut butter
  1. Preheat oven to 350. Grease a baking sheet and set aside.
  2. Whisk the flour, salt, and Truvia together in a medium-sized bowl. In a separate, smaller bowl, mix together the milk, oil, vanilla, and honey. I recommend doing it in that order so the honey doesn’t glop up the measuring spoons.
  3. Combine the wet ingredients into the dry and stir well. The dough will be crumbly.
  4. Using a plastic baggie, place the dough in and seal it. Work the dough into a ball and roll it into a thin sheet.
  5. Place in the fridge and chill for at least twenty minutes. Once it’s done, cut into squares and pair them up. Place one square out of every pair onto the greased baking sheet.
  6. If you would like, smear peanut butter over the dough square. Place the chocolate chips and marshmallows towards the center of the squares before topping with the opposite square. Cinch closed with your fingers or a fork. Poke holes with the fork as well.
  7. Bake for 13-15 minutes. While they’re baking, melt some of the chocolate chips and the peanut butter. Drizzle freshly baked pastries with chocolate (and peanut butter) and crumbled graham crackers.
  8. Enjoy warm! 🙂

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Inspired by this recipe here

 

 

 

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