{"id":246,"date":"2025-07-22T21:27:57","date_gmt":"2025-07-22T21:27:57","guid":{"rendered":"http:\/\/localhost\/?p=246"},"modified":"2025-07-22T21:27:57","modified_gmt":"2025-07-22T21:27:57","slug":"fudge-chocolate-almond-pie-and-graham-cracker-base-toasted-marshmallow-sticks-detailed-recipe","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2025\/07\/22\/fudge-chocolate-almond-pie-and-graham-cracker-base-toasted-marshmallow-sticks-detailed-recipe\/","title":{"rendered":"Fudge chocolate almond pie and graham cracker base toasted marshmallow sticks detailed recipe"},"content":{"rendered":"
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\u00a0 Fudge Chocolate Almond Pie <\/span> <\/strong><\/p>\n

\u00a0<\/p>\n

Ingredients (for 6 to 8 people) <\/span><\/p>\n


<\/strong><\/p>\n

Puff pastry <\/strong><\/p>\n

200 grams flour <\/span><\/p>\n

100 g cold butter, diced <\/span><\/p>\n

1 egg <\/span><\/p>\n

50 g rock sugar <\/span><\/p>\n

1 pinch of salt <\/span><\/p>\n

(or use commercial puff pastry to save time) <\/span><\/p>\n

Make chocolate filling <\/span><\/p>\n

200 g dark chocolate (cocoa content 60-70) <\/span><\/p>\n

150 ml full cream <\/span><\/p>\n

50 ml of milk <\/span><\/p>\n

50 g sugar <\/span><\/p>\n

2 eggs <\/span><\/p>\n

40 g almond flour <\/span><\/p>\n

Sliced almonds (for top, optional) <\/span><\/p>\n

<\/section>\n


<\/span><\/p>\n

Preparation <\/span> <\/strong><\/p>\n

1. Prepare shortbread: <\/span> <\/strong><\/p>\n

Combine flour, rock sugar and salt in a bowl. <\/span><\/p>\n

Cream the butter with your fingertips. <\/span><\/p>\n

Add the eggs, knead into a ball, slightly squish, wrap well and refrigerate for 30 minutes. <\/span><\/p>\n

2. Lay tin foil: <\/span> <\/strong><\/p>\n

Roll out the dough in the tart shell (22-24 cm) and punch the bottom with a fork. <\/span><\/p>\n

Preheat oven to 180 \u00b0C and prebake for 10-12 minutes. <\/span><\/p>\n

3. Prepare the filling: <\/span> <\/strong><\/p>\n

Heat the cream, milk and sugar in a saucepan. <\/span><\/p>\n

Add the chocolate pieces after removing from heat. Stir until melted. <\/span><\/p>\n

Add the beaten eggs, then add the almond flour. <\/span><\/p>\n

4. Assemble and bake: <\/span> <\/strong><\/p>\n

Pour the chocolate mixture over the pre-baked tart base. <\/span><\/p>\n

Sprinkle with sliced almonds (optional). <\/span><\/p>\n

Bake at 180 \u00b0C for 18-20 minutes: the filling should set, but the center will still melt. <\/span><\/p>\n

Method of consumption <\/strong><\/p>\n

Serve hot or cold with a dash of whipped cream or a scoop of vanilla ice cream. <\/span><\/p>\n

\u00a0<\/p>\n

\ud83d\udd25 \ud83c\udf6b Graham cracker base toasted marshmallow sticks \ud83c\udf6a <\/span> <\/strong><\/p>\n

All the flavors of classic bonfire treats-graham crackers, chocolate, and marshmallows-are baked into soft, waxy and chewy toasted marshmallow bars! Perfect for sharing (or not sharing). \ud83d\ude09 <\/span><\/p>\n

\u00a0<\/p>\n

\ud83c\udf6a Ingredients <\/span> <\/strong><\/p>\n

Graham Cracker Base: <\/span> <\/strong><\/p>\n

1.5 cups all-purpose flour <\/span><\/p>\n

1 teaspoon baking soda <\/span><\/p>\n

Half teaspoon of salt <\/span><\/p>\n

1\/2 cup softened unsalted butter <\/span><\/p>\n

Half cup of brown sugar <\/span><\/p>\n

Quarter cup sugar <\/span><\/p>\n

1 large egg <\/span><\/p>\n

1 tsp vanilla extract <\/span><\/p>\n

1 cup graham cracker crumbles <\/span><\/p>\n

S’mores Filling: <\/span><\/p>\n

1.5 cups chocolate chips (milk chocolate or semisweet) <\/span><\/p>\n

2 cups mini marshmallows <\/span><\/p>\n

1\/2 cup crushed graham crackers (optional, adds crisp texture) <\/span><\/p>\n

<\/section>\n


<\/span><\/p>\n

\ud83d\udd25 Preparation method <\/span> <\/strong><\/p>\n

\u00a0<\/p>\n

1 \ufe0f \u20e3 Warm up and prepare: <\/span> <\/strong><\/p>\n

Preheat oven to 350 \u00b0 F (175 \u00b0C). <\/span><\/p>\n

Line a 9 x 13-inch baking sheet with baking paper and lightly grease. <\/span><\/p>\n

\u00a0<\/p>\n

2 \ufe0f \u20e3 Make a graham cracker base: <\/span> <\/strong><\/p>\n

In a bowl, whisk together the flour, baking soda, and salt until well combined. <\/span><\/p>\n

In a separate bowl, beat the butter, brown sugar, and sugar until fluffy. <\/span><\/p>\n

Add the eggs and vanilla extract and mix well. <\/span><\/p>\n

Gradually add the dry ingredients, then fold in the graham cracker crumbles. <\/span><\/p>\n

Press the dough evenly into the prepared bread. <\/span><\/p>\n

\u00a0<\/p>\n

3 \ufe0f \u20e3 Bake cake base: <\/span> <\/strong><\/p>\n

Bake for 12-15 minutes until lightly golden brown. Remove from oven. <\/span><\/p>\n

\u00a0<\/p>\n

4 \ufe0f \u20e3 Add S’mores filling: <\/span> <\/strong><\/p>\n

Sprinkle chocolate chips evenly on the warm cake base. <\/span><\/p>\n

If using mini marshmallows and crushed graham crackers, top. <\/span><\/p>\n

Place back in the oven and bake until the marshmallows are golden brown and the chocolate is melted, 5-7 minutes. <\/span><\/p>\n

\u00a0<\/p>\n

5 \ufe0f \u20e3 Cool slices: <\/span> <\/strong><\/p>\n

Wait until the cookie bars have cooled completely before cutting into squares. <\/span><\/p>\n

Indulge in the perfect taste of the fragrant chocolate marshmallows! \ud83d\ude0d <\/span><\/p>\n<\/section>\n

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\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

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