S'mores are the ultimate campfire treat, and this recipe brings that same irresistible combination of chocolate, marshmallow, and crunch straight to your kitchen - no campfire required. By using The Recipe Tailor's Brownie Crisps as the base, you get a rich, chocolatey snap that takes these bites to a whole new level. Clean ingredients, minimal effort, and completely addictive.

What You Need

• 12 Brownie Crisps (The Recipe Tailor)
• 100g dark chocolate (70% cocoa or higher), roughly chopped
• 12 large marshmallows
• 1 tablespoon coconut oil
• Pinch of sea salt flakes
• Optional: 1 tablespoon crushed roasted almonds for topping

How to Make It

1. Line a small baking tray with parchment paper and arrange the Brownie Crisps in a single layer.
2. Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water, stirring until completely smooth. Alternatively, microwave in 30-second bursts, stirring between each.
3. Place one marshmallow on top of each Brownie Crisp, pressing down gently so it sits flat.
4. Transfer the tray to an oven preheated to 180C and toast for 3 to 4 minutes, until the marshmallows just begin to puff and turn golden at the edges. Watch them closely - they go from perfect to overdone very quickly.
5. Remove from the oven and immediately drizzle the melted dark chocolate generously over each bite while the marshmallows are still warm and soft.
6. Sprinkle with sea salt flakes and crushed almonds if using.
7. Allow to cool for 10 minutes before serving - the chocolate will set just enough to hold everything together.

Tips and Variations

• No oven option: Use a kitchen torch to toast the marshmallows directly on the Brownie Crisps for that authentic campfire char without heating up the whole oven.
• Extra indulgent: Tuck a small square of dark chocolate under the marshmallow before toasting for a molten chocolate centre.
• Make it festive: Dust finished bites with a little cocoa powder or crushed freeze-dried raspberry for a pop of colour at parties.
• Storage: Best eaten on the day they are made. If storing, keep in a single layer in an airtight container at room temperature for up to 24 hours - stacking will cause the toppings to stick together.