S'mores

Where a lot of our flavors are straight out of left field (we know, it's kinda our thing), there are plenty of nostalgic desserts we feel indebted to. The S'more is one of them. Most likely the ingenious idea of someone no more than 10 years old, the ooey gooey chocolate and sticky slightly charred marshmallow between two pieces of graham cracker is so definitively iconic that we hesitated to approach it. 

When we originally started to test this Bon, we made our marshmallows from scratch, like good Type A pastry types. However, one of the hard and fast rules of our kitchen is that recipes must taste both accurate and delicious — and where we definitely accomplished the tasty part, the flavor was too fancy. 

With the right mallow sourcing, this Bon has become just like hanging at a campfire but without quite as much of mess (or the lack of showers). If you’re longing for a campfire on a lake in Northern Michigan, it does the trick. And, if you're feeling meta, you could do a different trick and put it on your next campfire S'more.