Thursday, July 12, 2012

Caramel Drizzled Shortbread Barnyard S'More Recipe


I don't think I've actually eaten a S'More since I was in Girl Scouts like a million years ago. But for some reason, the summer heat and cool nights lately made me crave them.

I decided to bake a batch for dessert tonight but I am not a huge fan of graham crackers, so I decided to use a classic shortbread cookie as the base instead.   I also decided to add some warm caramel sauce drizzle on top of the S'Mores.

I upped the ante a bit by baking the cookies in farm animal shapes, using my Norpro Farm Cookie Pan.  I love this pan. You can bake shortbread or sugar cookies in it, make chocolates or even mold soaps, salt dough or play-doh.
~photo courtesy amazon.com (link to purchase below)~

I used a classic shortbread cookie recipe, but you can substitute any favorite cookie recipe.

Classic Shortbread Recipe

A Stick and a Half Unsalted Butter
1/2 Cup Powdered Sugar
1/2 teaspoon Vanilla Bean Paste
A Cup and a Half Flour

Preheat oven to 325 degrees.  Cream the butter in a stand mixer. Add powdered sugar and vanilla and mix until smooth. Slowly add the flour at low speed until incorporated, then mix on medium until smooth.



Press balls of dough into each section of the shortbread pan.  Bake for 25 minutes. Let cool in pan for 10 minutes, then carefully remove to cooking rack using the tip of a knife to loosen each cookie.
Once you have the cookies done, it's time for the fun part.

You Will Need:
6 Squares of Good Quality Milk or Dark Chocolate at room temperature
6 Marshmallows
Skewer or Stick
Caramel Sauce

Assembly:
A square of chocolate went on top of six of the cookies.

Since I didn't feel like building a fire, I toasted the marshmallows over the flame on our gas stove.

  A perfectly gooey marshmallow went on top of each chocolate square.

A drizzle of warmed caramel sauce, the second cookie on top and my Shortbread Caramel S'Mores were ready to eat!

I also decided to make Bruleed Strawberries as a sort of plate garnish. My inspiration came from this pin I found on pinterest: 


I opted be lazy and use marshmallow fluff instead of making my own marshmallow creme but the results were still pretty good as you can see for yourself!  I torched them with a kitchen torch instead of using the gas burner on the stove, which I think was a lot neater.

This made for an easy, fun summer treat....and you gotta love any dessert shaped like a chicken!



You can purchase the Farm Animal Cookie Sheet here:



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Stonewall Kitchen, LLC

This recipe is featured at Crafty Moms Share and French Cuisine Friday. Foodie Friends Friday




5 comments:

  1. Absolutely delish! I like that you thought outside of the box and made shortbread. I do not like graham crackers and have a gluten allergy. We've been making a lot of s'mores this summer until our township declared a fire ban! Thanks for linking up with us at NOBH.

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  2. Absolutely scrumptious sounding, Lisa! I cannot wait to try your way of making s'mores. ;)

    Thanks for linking to Time Travel Thursday. Hope to see you each week. Be sure to stop by tonight to see yourself featured.

    Blessings,
    Liz @ The Brambleberry Cottage

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  3. That looks delish! We love smores.
    Steph
    swtboutique.blogspot.com

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  4. Oh, that sounds delicious!! Thank you for sharing at Sharing Saturday!!

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