A true testament to determination, perseverance, and marshmallows.
S’moreffles (waffled s’mores) are the best idea I never had.
Onetime chocolatier and all-the-time genius Lauren Pett gets the credit for this one, both for the idea of s’mores in the waffle iron and for the ingenious, Muppet-like name.
Lauren owned a chocolate shop when I came to her with the ridiculous idea of making things in the waffle iron. It didn’t take long for her to settle on s’moreffles. Mind you, neither of us knew how this would work. We just knew that it had to.
Our first try was a mess. Don’t put the chocolate and the marshmallows in with the batter at the same time. Chocolate and marshmallows that have been in the waffle iron for 3 minutes are not pretty.
But we picked ourselves up, cleaned off the waffle iron, and realized it would have to be a two-part process. First, the waffled graham cracker gets cooked. Then the chocolate and marshmallow get warmed just enough to melt.
- Nonstick cooking spray
- 1⁄2 cup white whole wheat flour
- 1⁄2 cup all-purpose flour
- 1⁄4 cup rmly packed dark brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- Pinch of ground cinnamon
- 4 tablespoons (1⁄2 stick) unsalted butter, melted
- 2 tablespoons milk
- 1⁄4 cup honey
- 1 tablespoon pure vanilla extract
- 3⁄4 cup semisweet chocolate chips
- 3⁄4 cup mini marshmallows
- Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray.
- In a mixing bowl, combine the flours, brown sugar, baking soda, salt, and cinnamon. In a separate bowl, whisk together the melted butter, milk, honey, and vanilla.
- Add the wet ingredients to the flour mixture and stir until a dough forms.
- Let the mixture stand for 5 minutes. It will be much thicker than ordinary waffle batter, but not as thick as bread dough.
- Measure out about 1⁄4 cup of batter and place it on one section of the waffle iron. Repeat with another 1⁄4 cup of batter, to give you a top and a bottom for your s’moreffle sandwich.
- Close the lid and cook until the waffled graham crackers are still slightly soft but cooked throughout, 3 minutes.
- Carefully remove the waffled graham crackers from the waffle iron. They will be quite soft, so use care to keep them intact. Allow them to cool slightly. Repeat Steps 5 to 7 with the rest of the batter.
Assembly, standard waffle iron:
- Top one waffled graham cracker with a layer of chocolate chips and another with a layer of marshmallows, leaving room toward the edge for the chocolate and marshmallow to melt and spread outward.
- Allow each waffled graham cracker to sit for a minute and the toppings to melt slightly, then press the marshmallow or chocolate into each waffle with the back of a fork. This will help you assemble the pieces.
- Sandwich the two pieces together and place the s’moreffle in the waffle iron on the side farthest from the hinge.
- Close the waffle iron, and allow the heat to melt the chocolate and the marshmallows, about 1 minute. Remove the s’moreffle.
- Repeat Steps 1 to 4 for the remaining s’moreffle. Slice in half and serve.
Assembly, Belgian waffle iron:
- Top one waffled graham cracker with a layer of chocolate chips and marshmallows, leaving room at the edge for the chocolate and marshmallow to melt and spread outward.
- Place the s’moreffle on the waffle iron and bring the lid down so that it hovers about 1 inch above the marshmallow. Do not let the lid touch the marshmallow or chocolate. Hold for 1 minute, or until the chocolate and marshmallow are melted. Remove the open-faced s’moreffle.
- Repeat Steps 1 and 2 for the remaining s’moreffle. Slice in half and serve.
- Substitute a thin layer of Nutella for the chocolate chips.
- Substitute a thin layer of peanut or almond butter for the marshmallows.
- Add a few grains of coarse sea salt with the chocolate chips.
- Add a drizzle of caramel sauce to the finished s’moreffle.
Excerpted from Daniel Shumski’s bestselling Will it Waffle? (Workman Publishing, 2014).