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Chef Megan Mitchell

Online Cookbook

Dark Chocolate and Fleur de Sel S'mores

  • Complexity: medium
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Dark Chocolate and Fleur de Sel S'mores


  • 1 box graham crackers
  • 1 13 oz. container of Marshmallow Cream
  • 8 oz. dark chocolate, chips or bars
  • Fleur de Sel, for sprinkling


  1. Begin by melting the chocolate in a double boiler making sure not to burn or scortch it. Once melted, set aside and keep warm. 

  2. Turn oven to broil.

    Break apart the crackers so they are even squares and can fit together to form a sandwich. On a cookie sheet, lay the crackers bottom side up in an even layer. Spread about 2 tbsp. of the marshmallow cream on each cracker. Broil for 2-3 minutes until the marshmallow is puffed and golden. 

  3. Remove from heat and top with the matching cracker and gently press down. Set aside and continue with remaining crackers and cream. 

  4. Once the sandwiches have cooled slightly, dip half of the cracker on a diagonal, into the melted chocolate. Make sure to shake off extra chocolate and then place on wax paper to dry. After about 30 minutes, when the chocolate has set slightly but is still sticky, spinkle with the salt.


    Recipe Courtesy of Megan Mitchell


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