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Parve
Easy
10 Servings
Allergens 
30 Minutes
Diets
When you think of s’mores, the first thing that comes to mind is a barbecue. But why not elevate them? This recipe turns s’mores into beautiful cookies to fill your cookie jar with!
Yields 35 s’mores
15–18 cinnamon graham crackers
16 ounces (450 grams) marshmallow fluff
1/2 cup margarine
1 cup light brown sugar
12 ounces (340 grams) sliced, unpeeled almonds
7 ounces (200 grams) semi-sweet dark chocolate, melted, for drizzling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place the graham crackers on the baking sheet. Place the marshmallow fluff in the microwave for 30 seconds, then immediately spread onto the graham crackers. To make this a bit easier, spray the spatula or icing-spreader with cooking spray.
Place the margarine and brown sugar in a microwave-safe bowl. Heat for one minute, then mix, making sure that the margarine is fully melted and combined with the brown sugar. Spread this mixture over the marshmallow fluff. Sprinkle almonds all over the top.
Bake for 20 minutes. Remove from oven and allow to cool fully. Once cooled, drizzle with melted chocolate. When chocolate has hardened, cut the s’mores into squares.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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