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S’mores Chocolate Drops

S’mores Chocolate Drops are a classic chocolate treat that reminds me of a Little Debbie Marshmallow Supreme. Do you remember those sweet chocolate goodies with pillowy marshmallow on top of a graham cracker layer? They’ve been discontinued by Little Debbie but we’re bringing back our own version!

Prep Time - 20 minutes
Cook Time - 15 minutes
Cooling Time - 1 hour 30 minutes
Total Time - 2 hours 5 minutes
Servings - 24 servings
Author - Jennifer

Ingredients
  • 3.5 oz unsweetened chocolate bar
  • 1 cup milk
  • 2 cups sugar
  • 1/4 tsp salt
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 16 marshmallows, quartered
  • 2 1/2 cups graham cracker crumbs, coarse
  • 1 cup pecans, chopped
Instructions
  1. In medium saucepan, combine milk and chocolate bar that has been chopped into pieces. Cook over low heat until chocolate melts, stirring often.
  2. Add sugar and salt then stir until mixture boils, taking care to wash sugar crystals from sides of pan.
  3. Cook to soft ball stage (224 to 230 degrees F.) Remove from heat. Add butter and vanilla. Do not stir.
  4. Cool to lukewarm. Stir in quartered marshmallows, graham cracker crumbs and pecans.
  5. Drop by spoonfuls onto waxed paper. Cool completely.
KEY TO SUCCESS #1 – CHOOSE A HIGH QUALITY CHOCOLATE
These S’mores Chocolate Drops start with a bar of baking chocolate. I’m not talking about the Hershey bars in the candy aisle at your local supermarket. I’m talking about the chocolate bars that you find in the baking aisle.

I usually either use the Ghirardelli 60% Cocoa Bittersweet Chocolate or the Baker’s Semi-sweet Chocolate bar. Any baking chocolate bar that has 50-70% cocoa will work great in this recipe.

Be sure to chop the chocolate bar into small pieces so that it will melt quickly and smoothly. I grab a cutting board and a santoku knife and go to town on the chocolate bar until it is in fine crumbs.

KEY TO SUCCESS #2 – UTILIZE A CANDY THERMOMETER
After you melt the high-quality chocolate with some milk, you’re ready to add the sugar and salt then bring the mixture to a boil. Be sure to keep the mixture on medium heat and let it slowly come to a boil then put your candy thermometer into the mixture so that you can keep an eye on the temperature.

Even on medium heat, it doesn’t take long for the chocolate mixture to reach the soft ball stage. Watch the temperature closely so that it doesn’t get too hot. I prefer a candy thermometer with a pot clip so that I can clip it to the side of my pot so that I can always see the temperature.
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KEY TO SUCCESS #3 – LET THE CHOCOLATE COOL COOL COOL
After the chocolate reaches 230 degrees F, remove the pot from the heat and add in the butter and the vanilla. Then set the pot aside for an hour or more until the mixture is lukewarm. It should be barely warm to the touch and should be thickened.

It’s very important to make sure the chocolate mixture is thick because this is what will allow your chocolate drops to hold together once you spoon them out onto the waxed paper.

Once the mixture is thick enough, it’s time to add in your marshmallows, graham cracker crumbs, and pecans. I use a pair of kitchen scissors to cut the marshmallows into quarters. Yes, this is a sticky job!

I put my graham crackers into a gallon-sized plastic zip-top baggie and pound them with a rolling pin until they are in small chunks. They don’t have to be crushed to fine crumbs for this recipe. The chunks add a nice texture to the chocolate drops.

This recipe is from my Grandmother Evelyn’s recipe drawer. In her cookbook, this recipe was called Chocolate Drops. I re-named them S’mores Chocolate Drops because of the marshmallow, chocolate and graham cracker combination. Call them whatever you want. They’re delicious!
SAVE THIS S’MORES CHOCOLATE DROPS RECIPE TO YOUR FAVORITE CHOCOLATE CANDY BOARD OR YOUR CHRISTMAS CANDY BOARD.


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