It’s been a minute, friends.
If I had to write a back to school essay on what I did this summer, I’d have plenty to say.
But, I don’t have to and I don’t want to.
I just want to share this fast, easy, top shelf version of the beloved s’more.
Stroopwafels, the popular caramel-filled Dutch cookies, replace graham crackers and caramel-filled chocolates stand in for the less flashy Hershey squares.
Go ahead and toast some marshmallows and assemble these beauties. Then toast yourselves and what I hope is a beautiful rest of summer for you. From my heart to yours.
Sea Salt Chocolate Caramel Stroopwafel S’mores
8 caramel stroopwafel cookies
4 jumbo marshmallows
4 chocolate sea salt caramel squares (Ghirardelli or any similar chocolate bar cut to size)
Caramel Sauce, for drizzling
1. Toast marshmallows over a campfire or barbecue to desired doneness.
2. Place one toasted marshmallow on one stroopwafel, then top with a Ghirardelli Milk Chocolate Sea Salt Caramel Square and a drizzle of caramel sauce. Top with another stroopwafel and let the chocolate warm slightly for about 30 seconds before serving.
Recipe from Feed Feed
Time enough for a short song.
And a sweet song.
my heart’s on fire
Check out Jeremy Keltner on Bandcamp where his songs are available for free.