8 3-inch puff pastry squares
8 quality milk chocolate pieces
8 large marshmallows
Cut your puff pastry into eight three-inch squares. Place the pastry squares onto an aluminum lined baking sheet. Cook at 420 degrees until golden, then remove from oven. Stack your marshmallows onto a rod. I used my blow torch to very quickly toast my marshmallows on a dampened wooden chopstick, though you are welcome to use your preferred source of fire. Place your puff pastry squares onto your serving plate. Place two pieces of the chocolate onto half of the squares (the uncovered halves will become the tops of the s’mores). Slide two marshmallows from the rod onto the top of the halves covered in chocolate. Top each square with a remaining pastry square. Prepare to sink your teeth into your dreams.
With Frankenstorm rearing its ugly head I have a feeling we will be enjoying these again this week...