You know I love a good challenge.
So when the folks at Lang’s Chocolate invited me to participate in their recipe challenge, using Keystone Pantry Allulose in place of granulated sugar, I signed right up!
Allulose is a low-calorie sweetener (only 1 calorie per teaspoon), classified as a “rare sugar” because it is naturally present in only a few foods – wheat, figs and raisins, for example. As it can be used 1:1 in place of granulated sugar it’s easy to substitute in any recipe.
I’ve been toying around for a while with the idea of a s’mores cookie, and the time was NOW.
You know how much I love my s’mores. And I’ve made them in SO many different ways:
I’ve made s’mores for Easter,
and the Fourth of July.
I’ve turned them into Muddy Buddies,
And of course, popsicles.
But I’ve never made a s’mores cookie. And I had it in my mind that it would – SHOULD – be a graham cookie sandwich, filled with ganache and homemade marshmallow fluff. So that it would be different enough from a traditional s’more, but with all the familiar flavors.
And do NOT panic re: homemade marshmallow fluff. It’s as easy as clipping on a thermometer and boiling water. PROMISE. And though I’m no stranger to the jarred stuff (I’m no snob), the homemade version sets up stiffer, so it won’t collapse after you pipe it.
(Still not over THAT fail).
And the cookies? Whoa. They are made not with flour, but with processed graham crackers. Which means 2 things:
1.You get a 100% legit graham cracker experience – flavor-wise – in a cookie form.
2.If you use GF crackers this recipe becomes 100% gluten-free. Not bad.
And the ganache? You already know how simple it is.
This delicious recipe brought to you by Sheri Silver
cookies from The Kitchn
marshmallow fluff from King Arthur Flour
ganache from Williams-Sonoma
For the graham cookies:
15 sheets of graham crackers (these are the traditional 5″ x 2 1/4″ crackers) – OR 2 cups graham cracker crumbs
1/4 cup Allulose
2 tablespoons packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1 egg, beaten lightly
1/2 teaspoon vanilla
For the marshmallow fluff:
1/3 cup water
3/4 cup Allulose
3/4 cup corn syrup
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla
For the ganache filling:
1 cup semi-sweet chocolate chips
2 tablespoons butter
1/2 cup heavy cream
Make the cookies: Pre-heat oven to 350 degrees – line 2 baking sheets with parchment paper.
If using whole crackers, process in your food processor till fine crumbs form. Transfer to a large bowl and add the Allulose, brown sugar, baking soda and salt – whisk till smooth. Add the butter, egg and vanilla and stir with a rubber spatula till you have a smooth dough. Divide dough into 24 scoops and shape into balls; place on your baking sheets (if dough seems warm or too soft, refrigerate for 15 – 30 minutes).
Bake for 8 – 10 minutes, till browned around the edges. Transfer sheets to wire racks and let cool completely on the racks before removing.
Make the marshmallow fluff: Place the water, Allulose and corn syrup in a medium saucepan – stir to combine and clip on a candy thermometer. Place the egg whites and cream of tartar in the bowl of a mixer, with the whisk attachment.
Heat the sugar syrup over medium-high heat. When it reaches a temperature of 225 degrees, begin whipping the egg whites (this will ensure that the whites are sufficiently whipped by the time you add the sugar syrup). When the syrup reaches 240 degrees remove the thermometer, reduce the mixer speed to medium, and SLOWLY pour the syrup into your mixer – aiming between the whisk and the side of the bowl. When all of the syrup is added, raise mixer speed to medium-high and whip for 8 minutes. Add the vanilla and whip for about another minute or so. When completely cooled transfer to an airtight container till ready to use (or up to 2 weeks). You will have leftover fluff, which I’m sure you’ll find NO end of uses for.
Make the ganache: Place the chocolate and butter in a medium bowl. Heat the cream over medium-high heat till just boiling. Immediately pour over the chocolate. Stir briefly just to combine and let sit for 5 minutes. Whisk until smooth and emulsified; scrape down the sides with a rubber spatula to collect any chocolate that may have settled. Let cool.
To assemble: Transfer the marsmallow fluff and ganache to either disposable pastry bags (left plain or fitted with your choice of tips) or ziploc bags with an opening snipped in the corners.
Turn half the cookies over so that the flat sides are facing up. Pipe a spiral of ganache on these flat sides. Freeze for 10 minutes. Pipe the marshmallow fluff atop the ganache. Use a kitchen torch to brown the fluff (or run briefly under the broiler, watching carefully to avoid burning). Top with the remaining cookies.[/recipe-card}
More cookies? I’ve gotcha.
Note: I was not compensated for this post. I was invited to participate in this competition and sent a jar of Allulose to use in the recipe. All comments and opinions are – as always – completely my own.