Thursday Recipe: It is that time of year again...S'MORES!

Posted by Annette Bellisari on

It is that time of year again…..S’MORES!  Here are a few of my favorite s’more recipes* and yes-one includes bacon🥓.  Send us your favorite s’more recipe and the winner will receive one free jar of their choice of Bellisari’s Spread and Sauces.

Saigon Candied Bacon Smore:  Preheat oven to 375-400°F.  Brush both sides of the strips of bacon with Bellisari’s Saigon Street Sauce. Place on an aluminum foil lined baking sheet and cook in oven until crisp, about 15-25 minutes. Transfer candied bacon to a paper towel lined plate to drain. Once cool, cut into bite sized pieces.  Place roasted marshmallow between two graham crackers lined with the Saigon candied bacon with a square of dark chocolate. Yum! 🙌

Roasted Strawberry Balsamic S’more:  Combine a cup of quartered strawberries and ¼ cup of Bellisari’s Blistered Jalapeño & Fig Spread in a small bowl. Spread into an even layer on a parchment-lined baking sheet and roast in a 450°F oven for 20-25 minutes. Transfer fruit and syrup to a bowl. Let cool completely before using on s’mores.  Place roasted marshmallow between two graham crackers lined with the roasted fruit and a drizzle of balsamic reduction.

Mexican Chocolate S’more: Place your favorite chocolate bar in the microwave long enough to melt, place in a mixing bowl add ¼ teaspoon of chili powder and ¼ teaspoon of cinnamonMix well and place in the fridge and let cool.  ` Place roasted marshmallow between 2 graham crackers lined with the Mexican chocolate bar.  Enjoy!

*Many of the ingredients can be made ahead and used later for campfire s’mores.

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