How To Host The Perfect Fall Dinner Party In NYC

Annie's Gourmet S'mores Makes 24 Pieces What you'll need: 4 bars (1.55 ounces/43 g each) organic milk chocolate 16 organic honey graham crackers 1/2 cup (50 g) organic confectioners' sugar 3/4 cup (1 1/2 sticks/ 170 g) organic butter, melted Black Hawaiian sea salt 72 mini marshmallows and 6 large marshmallows, cut in half Directions: Preheat the over to 350 F ( 175 C). Grease a 24-cup mini muffin pan. Unwrap and break 2 chocolate bars into 24 pieces and set them aside. In a food processor, crush the graham crackers into fine crumbs. Transfer them to a small mixing bowl and combine them with the confectioners' sugar and melted butter. Immediately place 2 tablespoon of the crumb mixture in each muffin well; press the crumb up the sides to form cups. Bake until the edges begin to bubble slightly, about 4 minutes. Remove the pan from the oven, drop 1 piece of chocolate into each cup, and sprinkle lightly with sea salt. Place 6 mini marshmallows in 12 cups, over the salted chocolate and place to a large marshmallow half, cut side down, in each of the remaining 12 cups. Return the pan to the oven until the marshmallows are slightly softened, but not melted, 3 to 4 minute. Let them cool completely. Melt the remaining 2 bars of chocolate in a double boiler or in a non-reactive bowl set over a hot water bath. Transfer it to a pastry bag and pip the warm chocolate over the tops of the marshmallows. Serve at room temperature. [Photo credit: Jerry Rabinowitz]