International S’mores are a twist on an American classic. I think everyone will find one combination they’ll love!
After making homemade marshmallows, it’s only natural to make S’mores, right? But you know me and my chocolate problem. When I started thinking about European chocolate, I got an idea, and another idea, and another. Well, just look at what I’ve done.
Shortbread, Cadbury’s Dairy Milk Chocolate and a marshmallow
Mere Poulard biscuits with dark chocolate (preferably French) and a toasted marshmallow
Stroopwafels with a very dark chocolate (Dutch chocolate if you can find it) and a toasted marshmallow ~ Version 1
DUTCH SPECULAAS S’MORES
Speculaas Cookies with dark chocolate and a toasted marshmallow ~ Version 2
Latte e Miele Biscotti with Italian (Perugina dark) chocolate and a toasted marshmallow
Speculoos biscuits with Belgian dark chocolate and toasted marshmallow (I was kind of hungry when I was shooting these…can you tell?)
And last, but not least, my favorite ~
BRITISH DIGESTIVE S’MORES
Digestive Biscuits with Cadbury’s Dairy Milk Chocolate and a toasted marshmallow! Heaven to a Brit!
I wanted to make Australian S’mores with Anzac Biscuits and Mexican S’mores with Mexican Cookies, too. However, there are only so many S’mores a girl can eat in one go!
Let me know if you come up with another international s’mores version. I’d love to hear what you come up with. In the meantime, I hope you try one of these treats as they are all deliciously naughty, and very messy! Enjoy!
- Two cookies or biscuits (Digestives, French butter cookies, stroopwafels, etc.)
- One or two pieces of chocolate
- One large marshmallow
Begin by toasting the marshmallow over a campfire.
Next, place the chocolate on top of one cookie/biscuit.
Add the marshmallow on top of the chocolate.
Top with the last cookie/biscuit and enjoy!
Amount Per Serving:Calories: 0
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