Blackberry White Chocolate Smores

I apologize in advance, honey. But you know I have to tell the story.

I was inspired to make these when blackberry popped into season, and I had an extra bag of marshmallows tucked away after an interesting experience making burnt-marshmallow “shot glasses” for my sister’s birthday. I figured, what could be better than a few smashed blackberries paired with gooey, melty white chocolate on a pillowy, slightly burnt marshmallow, in between two crunchy graham crackers? Nothing, that’s what.

But O and I were having a little petty fight, about probably giving the pup too much peanut butter or something, and so I gathered the ingredients by myself and proceeded to whip up a batch of these little guys. I took a bite and I think moaned like I was in childbirth. Took another bite, another creepy, guttural moan. And again and again. There were only about two or three bites of the smores left when I went into the other room for some reason. Came back out, O still not speaking to me at the moment, but I spied just a little bit of sticky marshmallow stuck to his chin stubble.

“Did you eat my smores?” I asked, a trick question.

“No!” he responded, unaware of his chin-evidence.

“Bahahahahahaha” I responded, and all was well.

These blackberry white chocolate smores are so good that O risked a couple bites, even while he was trying to be strong and hold out on our peanut-butter battle. That says a lot, you guys, because we’re both always right, always.

Marital escapades aside, you’ll love these because they’re perfectly summery and gorgeous, fruity bursting blackberries with creamy melted white chocolate. The sweetness of ripe blackberries pairs perfectly with the fluffy, almost smoky marshmallow, and the butter graham cracker adds a crunch that perfectly contains the heavenly filling. I mean, guys, these are really good. Really, really good.

I even brought over the stuff to make some for some friends this last weekend and uh, actually forgot the marshmallows. Critical part to smores, right? But we ‘made’ them anyway, leaving them open-face like little caviar toasts, just buttered graham crackers layered with melty white chocolate and topped with a couple smashed blackberries, and they loved them. I think they even sort of doubted me when I said they’re way better with that toasted marshmallow… and I take that as a good sign.

You can make these indoors or out, just toast the heck out of that marshmallow and proceed with traditional smore-making if you’re rocking an open flame. I’m including the indoors recipe for one singular smore to keep it simple, so just multiply out as necessary.

More Decadent Desserts

• Flourless Keto Chocolate Torte Dessert (Gluten Free, Sugar Free, Grain Free)
• Keto White Chocolate Raspberry Cheesecake (Sugar-Free)
• The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
• Keto Peppermint Layer Brownies
• Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)

Recipe By: Cheryl Malik

5 from 8 votes

Blackberry White Chocolate S’mores

Prep 10 minutes minutes

Cook 5 minutes minutes

Total 15 minutes minutes

Ripe, sweet blackberries paired with melty, creamy white chocolate, toasted marshmallow, and buttery graham crackers for the ultimate decadent summer treat.

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1 s’more

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Equipment

• Broiler
• Small bowl
• Fork or cocktail muddler
• Small microwave-safe bowl to melt butter
• Microwave
• basting brush or pastry brush
• Microwave-safe plate
• small baking sheet
• kitchen torch optional
• Spoon

Ingredients

• ▢ 2 ripe blackberries
• ▢ ½ tablespoon butter
• ▢ 1 graham cracker sheet split in half horizontally
• ▢ 1 white chocolate square approximately 1 ounce, see Notes
• ▢ 1 jumbo marshmallow

Instructions

• Preheat broiler on high heat. Place blackberries in small bowl and gently smash blackberries with back of fork or cocktail muddler. Set bowl aside.
• Place butter in small, microwaveable bowl and microwave in 30-second bursts, stirring between each, until butter is completely melted but not bubbling. Carefully remove bowl from microwave.
• Place halved graham cracker sheet on microwave-safe plate. Use basting brush or pastry brush to brush melted butter on both sides of each graham cracker half.
• Place white chocolate square on top of one graham cracker half. Set plate in microwave and microwave on 50% power 30 to 45 seconds, or until chocolate just begins to melt. Be careful not to microwave too long or graham crackers will burn.
• Carefully remove plate from microwave. Transfer graham cracker with white chocolate to small baking sheet. Cover softened white chocolate with 1 marshmallow.
• Place baking sheet under preheated broiler. Watching very closely, broil marshmallow 1 ½ to 2 minutes, or until marshmallow just starts to brown. Be careful not to broil too long or graham crackers will burn. For more-done marshmallows, finish toasting with kitchen torch.
• Carefully remove baking sheet from broiler. Transfer graham cracker topped with chocolate and marshmallow to serving plate. Spoon smashed blackberries over top of toasted marshmallow. Cover with other graham cracker half and serve immediately.

• White Chocolate: Use a really good-quality white chocolate for the best results. I like Ghirardelli’s white chocolate squares, but you can also break up a white chocolate bar or use white chocolate chips.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1s’moreCalories: 347calProtein: 3gFat: 16gSaturated Fat: 9gTrans Fat: 0.2gCholesterol: 21mgSodium: 184mgPotassium: 115mgTotal Carbs: 49gFiber: 1gSugar: 35gNet Carbs: 48gVitamin A: 192IUVitamin C: 1mgCalcium: 71mgIron: 1mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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