S'mores and more ...

Before moving to the UK I was fortunate enough to work in a Summer Camp in America two years running. It was hard work, mixed with lots memories like when we shared a platform tent with a skunk and the swimming pool with a snake one morning but I also made some of my strongest friendships while I was there, camp is very much a ying and yang type experience and at the end of the day I wouldn't change any of it for a second!

One experience I was really looking forward to was the all American campfire complete with S'mores. I confess my first experience was a huge disappointment. Hershey's chocolate is an acquired taste, not the milky-creamy-melt-in-your-mouth-sweet chocolate I was used to - although I did develop my fondness for cookies and cream Hershey bars at this time, oh the shame! And continuing in this vein Graham Crackers didn't really do it for me either, it may have been the texture, not sure. But the marshmallows in America are amazing, HUGE fluffy things that positively goo all over your hands and face when biting into said S'more.

So I was resigned to the fact after two summer's worth of S'mores that the two of us just weren't designed for each other but then Donna Hay came to my rescue. Thank you Donna! These are amazing, moreish, addictive - you get the gist?

Chocolate and Oat S'mores

125g butter, softened

220g brown sugar

1 tsp vanilla bean paste

1 egg

225g plain flour, sifted

1/2 tsp baking powder, sifted

100g dark chocolate chips

100g milk /white chocolate chips

30g rolled oats

20 pieces of dark chocolate

20 marshmallows

Preheat the oven to 180C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 mins or until light and creamy. Add the egg and beat until well combined. Add the flour and baking powder and beat until just combined. Fold through the chocolate chips and rolled oats. Roll tablespoons of the mixture and place on baking trays lined with non stick baking paper, leaving space between them to spread. Flatten slightly and bake for 10-12 mins or until golden. Cool on trays.

To assemble, place the biscuits bottom side up on a tray. Top half with a piece of chocolate and the other half with a marshmallow. bake until the chocolate and marshmallows are starting to melt. Sandwich the halves together and serve.

Makes 20

Taken from Donna Hay Magazine, Issue 39

When the girls got these in their hampers I had used a snowflake chocolate mould to shape white chocolate for the S'mores. As it is meant to be 'summer' snowflakes won't do for today so I've made chocolate bark, hope it works!

Barefoot Contessa's French Chocolate Bark

270g white chocolate, broken into squares

225g white chocolate, finely chopped

150g whole roasted, salted cashews

160g dried apricots, chopped

70g dried cranberries

Melt the first portion of chocolate in a bowl set over a pan of simmering water. When melted, add the finely chopped chocolate top temper.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 x 10 inch rectangle on the paper. Turn the paper face down on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark into 24 pieces and serve at room temp (or to accompany S'mores!)

Makes 24

Adapted from Ina Garten's Barefoot Contessa Recipe

I found that the fruit and nut topping has overwhelmed the chocolate base, and I didn't even put it all on. Next time I'll reduce the topping quantities by half I think.