Maple cherry s'mores
By Chatelaine
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Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
-
1 1/3 cups
all-purpose
flour
-
3/4 cup
granulated
sugar
-
1/2 cup
unsweetened
cocoa powder
-
1 tsp
baking powder
-
1/4 tsp
salt
-
1/2 cup
unsalted
butter
, softened
-
1
egg
-
1 tsp
PC Pure Vanilla Extract
Filling
-
1/2 cup
PC Black Label Ontario Montmorency Sour Cherry Fruit Spread
-
2 100-g
milk
chocolate bars
, broken into 2-in. squares
-
8
PC Maple Marshmallows
Instructions
- WHIRL flour, sugar, cocoa, baking powder and salt in a food processor until combined. Pulse in butter, egg and vanilla until dough comes together.
- SHAPE dough into a 1-in. thick disk. Wrap in plastic wrap and refrigerate 1 hour.
- PREHEAT oven to 350F, then line 2 baking sheets with parchment.
- ROLL dough out on a lightly floured surface to a scant ¼-in. thickness. Cut with a 3-in. square cookie cutter and place on prepared sheets, re-rolling scraps. Prick the cookie down the centre 3 times with a fork.
- BAKE in batches until firm, 14 to 16 min. Let cool on sheet for 5 min and remove to rack to cool completely. Heat broiler to high.
- FILLING: Spread half of cookies with 1 tbsp each of the fruit spread and a square of chocolate. Place marshmallows on a rimmed baking sheet and broil until golden, about 1 min, adding chocolate-and- jam-topped cookies in last 30 seconds. Top each with a plain cookie to make a sandwich, pressing down.
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