Chocolate Dipped Peanut Butter Espresso S’More

Ingredients:

  • 4 packets gelatin

  • 1 cup Sonoma Cold brew coffee

  • ½ cup canned coconut milk (may substitute water)

  • 3 cups granulated sugar

  • 1 vanilla bean, seeds removed

  • ¼ tsp. salt

  • 1-2 Tbsp. Kahlua (optional)

  • Powdered sugar, for dusting

  • 8 graham crackers

  • 4 Tbsp. creamy peanut butter

  • 2 Hershey’s Milk or Dark Chocolate Bars

Directions

  1. Grease a 9 x 13 inch pan and dust with powdered sugar to cover and coat. Set aside.

  2. Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly and let sit a minute or until ready to use.

  3. In a medium saucepan, combine coconut milk, sugar, and vanilla bean seeds. Bring to a boil  and cook for five minutes or until sugar dissolves. Stir in the gelatin mixture and bring the mix back to a boil.

  4. Once boiling, immediately remove from heat. Allow to cool for 10 minutes.

  5. Stir in salt and Kahlua. Beat on high for 15-20 minutes or until stiff peaks form.

  6. Pour marshmallow mixture into prepared pan. Dust with powdered sugar, cover, and let sit for at least 4 hours or overnight.

  7. To cut, run a knife along the edges and turn out onto a surface covered with powdered sugar. Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1   month.

  8. Take 2 graham crackers and spread a little peanut butter on one side. Place 2 squares of chocolate on the bottom of each graham cracker.

  9. Roast your marshmallow over the fire, stove, or in the oven. Place your roasted marshmallows on top of the chocolate piece.

  10. Place the other graham cracker on top and sandwich them together.

DessertJessica Little