S’moresmageddon Hits Austin During SXSW

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Over 700 pounds of Campfire marshmallows and 5,000 Hershey’s bars landed in Downtown Austin last week. Amid all the out of towners who were in Austin last week for SXSW, BakeSpace’s SXS’mores Under the Stars (which some have dubbed “S’moresmageddon”) had a decidedly local focus, with local food brands giving their own unique Austin twist on the campfire treat.

Campfire Marshmallows arriving…

5,000 Hershey’s Chocolate bars…

Fresh-baked Martin’s Famous Potat

WHAT:

–           Martin’s Famous Potato bread, pretzel and peanut butter s’mores (see recipe at the end of this email – share with viewers on your site if you like!)

–             Mini-pizza s’mores

–             Chocolate popsicle s’mores dipped in marshmallow and sprinkled with graham crackers (from Austin fave Good Pop)

–             S’mores-flavored coffee (from Austin fave Chameleon Cold-Brewed Coffee)

–             A do-it-yourself s’mores bar (Lemon Meringue marshmallows, new ghostbusters marshmallows, giant-sized, fruit flavored)

 

Recipe for Signature Martin’s Potato Bread, Pretzel and Peanut Butter S’mores  

Developed for BakeSpace.com’s SXS’MORES by Celebrity Chef Katie Workman (themom100.com)

Makes 16 S’mores

–          8 Slices Martin’s Famous Potato Bread

–          2 Tablespoons Unsalted Butter, Melted

–          1 Cup Small Pretzels

–          2 Hershey’s Milk Chocolate Bars (1.55-ounce each)

–          1 Cup Campfire Mini Marshmallows (plain or fun flavored marshmallows work)

–          3 Tablespoons Peanut Butter

 

  1. Preheat oven to 350°F.
  2. Using a rolling pin, lightly roll over each slice of Martin’s Famous Potato Bread until it’s about half the thickness. Place each slice on a cookie sheet and lightly brush with melted butter. Toast bread for about 4 minutes (or until lightly browned on top).
  3. Place pretzels in a zipper-top bag, seal it, and use the rolling pin to gently crush the pretzels.
  4. Break up each chocolate bar into small pieces.
  5. Remove bread from oven and turn each slice over so the toasted and buttered side is down. Spread the mini marshmallows evenly on 4 (half) of the bread slices, leaving them on the baking sheet. Spread 1 ½ teaspoons of peanut butter on each of the other 4 slices of bread and return them to the baking sheet. Sprinkle the peanut butter coated slices with about 1 tablespoon crushed pretzels per slice. Place ¼ of the chocolate pieces over each of the pretzel coated slices.
  6. Return the pan to the oven and bake about 4 minutes until the marshmallows are soft and the chocolate is melted. Place the chocolate covered slices on a cutting board, and place each marshmallow-covered slice onto a chocolate slice (marshmallow side down). Cut each sandwich into 4 squares.

Serve hot and dig in!

Hi! I’m Babette, the Founder of BakeSpace.com. You can also find me on BAKESPACE.COM and on Twitter @BAKESPACE.

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