1/2 cup unsalted butter, softened
1/4 cup sugar
1 tablespoon molasses
1/4 cup honey
1 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
Cinnamon-sugar (1/4 cup sugar mixed with 1/2 teaspoon cinnamon) for the top
1/4 cup heavy cream
6 ounces milk chocolate, finely chopped
30 pecan halves
3 tablespoons maple syrup
Pinch salt
1 cup sweetened shredded coconut
1/2 cup egg whites (about 5 large)
1 cup sugar
Pinch salt
1/4 teaspoon almond extract
Cooking Channel User
Fun and easy to make with these good directions. Very forgiving: everything including the sturdy meringue and finished s’mores can be made ahead. Beautiful and excellent. Adaptable: trying to limit the sweetness of the s'mores, I subbed semi-sweet chocolate and unsweetened coconut and would do that again. I sprinkled sea salt on the ganache layer. I heated the egg whites, sugar, and salt in a bowl floating in a 135º sous-vide bath, which created a smooth (and pasteurized) meringue base. Next time I would cut the amount of molasses in the graham crackers in half and toast the coconut.
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