Valentine’s Day is almost upon us. Whether you think of it as nothing more than a Hallmark holiday for people who are actually in love or you think it’s the sweetest holiday since it celebrates something as amazing and illusive as love, it’s a good excuse to eat an amazing treat or two.
All of us single gals need to drown our sorrows in dessert and cheesy movies that represent love as it probably never will be in the real world.
And all of you love birds need to celebrate your significant other and the fact that Cupid brought you together. Or something like that.
While you could definitely spend all day in the kitchen making something like my Brooklyn Blackout Cake, these S’mores Strawberries will totally do the trick without all the work.
They are fun and easy to make and full of textures and flavors. I distinctly remember the first time I had a chocolate covered strawberry. It was from Godiva and probably five dollar, which 15 or so years ago was a lot of money for one giant strawberry. I think I shared it with my baby sitter after lunch at Olive Garden.
I really liked the strawberry … and Olive Garden, so maybe my tween judgment can’t be trusted. Since I developed my chocolate allergy, those strawberries have vanished from my life. So I made my own with carob, but feel free to use your favorite dark chocolate.
After washing and drying the strawberries, I hulled them and filled the center with gooey marshmallow fluff. Then I dipped them in chocolate and crushed graham crackers. It’s a messy process, but lots of fun and well worth it when you pop the juicy strawberry with the gooey marshmallow the snappy carob/chocolate and crunchy graham crackers in your mouth.
No matter how you celebrate Valentine’s Day, be sure to do it with these S’mores Strawberries.
20 strawberries, washed and hulled
1 cup marshmallow fluff
1 cup carob or dark chocolate chips
1 tablespoon vegetable shortening
2 graham cracker sheets, finely crushed
Place the strawberries on a parchment lined baking sheet. Fill each one with marshmallow fluff. It’s okay if they are overfull.
Melt the chocolate or carob with the shortening in the microwave in 30 second increments, stirring in between, until fully melted.
Spoon chocolate or carob over the cut and marshmallow filled end of the berry. Cover that end completely and dip immediately in graham cracker crumbs.
Place strawberries back on parchment. Repeat with remaining berries. Allow to set for about 1 hour. Best served immediately. Berries may be stored in an airtight container in the refrigerator for 2 days.