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Ask Alice: 4th of July S'mores Bar

Recipe

S'mores at Home by Alice Choi

For the S'mores

Graham Crackers

Marshmallows

Chocolate bars

 

For the Red, White and Blueberry S'mores

Graham Crackers

Marshmallows

Chocolate bars

Sliced strawberries

Blueberry jam

Strawberries and Coconut Cream:

Graham Crackers

Sliced strawberries

Homemade coconut cream (recipe down below)

Balsamic Glaze

 

For the S'mores DIY Bar:

Peanut butter cups

Creamy peanut butter

Bananas, sliced thin

Strawberries, sliced thin

blackberries

Coconut whipped cream (recipe below)

Sprinkles (optional)

Almonds

Shredded coconut

 

For the Homemade Coconut Cream:

1 14-ounce can, full fat coconut milk

¼ cup powdered sugar + more if needed

 

For the S'mores:

1. Preheat your oven to the broil setting (500 to 550 degrees on most ovens). Alternatively, you can also bake your s’mores at 400 degrees for about 3 to 4 minutes or until the marshmallow is softened and the chocolate, melted.

 

Traditional S'mores:

1. Place graham cracker onto a lined baking sheet. Place a single piece of chocolate on top and one marshmallow on top of the chocolate. Place the baking sheet into your oven and broil for about 2 minutes. Be sure to keep an eye on them while in the oven.

2. Remove from the oven and top with another graham cracker and enjoy immediately! For the Red White & Blueberry S'mores:

1. Place graham cracker onto a lined baking sheet. Place a single piece of chocolate on top and then some strawberries on top, and then top with one. Place the baking sheet into your oven and broil for about 2 minutes. Be sure to keep an eye on them while in the oven.

2. Remove from the oven. Spread some blueberry jam on the other graham cracker and top and enjoy immediately!

 

Strawberries and Coconut Cream:

1. Place graham cracker onto a lined baking sheet. Place fresh sliced strawberries on top of the graham cracker. Place the baking sheet into your oven and broil for about 2 minutes. Be sure to keep an eye on them while in the oven.

2. Remove from the oven, top with the fresh coconut cream and drizzle with balsamic glaze, top with another graham cracker and enjoy immediately!

For the homemade coconut cream:

1. Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

2. Remove the coconut milk carefully from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

3. Place the hardened cream into a mixing bowl. Beat for 30 seconds with a mixer until creamy. Add the powdered sugar and mix until creamy and smooth, for about 2 -3 minutes. Taste and adjust sweetness as needed.

4. Refrigerate for at least 30 minutes - it will harden and set in the fridge the longer it's chilled. The coconut cream will keep for up to 1 to 2 weeks.


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