Winter’s come and gone, spring with its sometimes uncertain weather is about to leave us. It may not be technically summer yet, but summer temperatures are already here. Not only do we enjoy summer type drinks, but even desserts take on new flavors.
This time of the year is perfect for marshmallows roasted over a camp fire, or any other way; I just tried Elyon Marshmallows and Elyon Mini Marshmallows and found them outstanding!
Mmmmmmm, great marshmallows!
SYR looks forward to this time, when she prepares one of her favorite summer desserts:
SYR’s Toffee S’mores
Ingredients
2 cups – coarsely chopped pecans
1 bag (4.8 oz) – Honey Grahams broken into 1″ pieces
1 package – Elyon Mini Marshmallows
8 oz – Semi Sweet Parve Chocolate Chips
6 oz – Pareve White Baking Chocolate Bar (cut into small pieces)
1 stick – margarine
1 cup – sugar
1/2 cup – brown sugar
1/2 cup – light corn syrup
3 tblsp – water
1 tsp – vanilla
1 generous pinch – salt
2 – 9″ square pans
Method
Over a low flame, combine sugars, corn syrup, vanilla, salt, and margarine in a pan. Stir constantly as mixture blends, continue stirring for an additional 2 minutes as the mixture starts gently bubbling. Turn off flame.
Add pecans and honey graham pieces into mixture stir until these are fully covered by the caramel.
Grease the two 9″ pans and spread mix evenly into each of them. Spread half of Elyon’s Mini Marshmallow evenly into one pan and the other half into the second pan. Distribute white chocolate chips and dark chocolate chips into decorative patterns on top, for each 9″ pan. Preheat oven to 350F and bake for 10 minutes or until each pan’s contents shows a light beige color. Cool at room temperature and cut into 1″ squares. Refrigerate and serve.
...more s'mores, more s'mores... they didn't last too long!
Yield
162 – 1″ squares
Enjoy it folks, it’s easy to prepare and tastes delicious!
CS
The Kosher Scene 
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