S'More Bombs
Servings: 24
Ingredients
Cake Mix
- 1 1/4 cup Einkorn flour
- 1 tsp Baking powder
- 1/2 cup Pink himalayan salt
- 1/2 cup Dutch processed cocoa powder
- 2 Egg
- 1 1/4 cup Organic cane sugar
- 1/2 cup Organic butter (softened)
- 1/4 cup Olive oil
- 1/4 cup Organic whole milk
- 2 tsp Vanilla
- 1/4 cup Hot coffee
Finishing Touches
- 10 oz Dandies mini marshmallows
- 1 package Equal opportunity semi sweet chocolate chips (melted)
- 1 cup Simple mills graham crackers (Crushed up)
Instructions
- Preheat the oven to 350f
- In a bowl combine 1 1/4 c. einkorn flour, 1 tsp. baking powder, 1/2 tsp. pink himalayan salt and 1/2 cup cocoa powder.
- In another bowl cream together with a beater on low/medium for 2 minutes 2 egg, 1 1/4 cup sugar, 1/2 cup butter, 1/4 cup olive oil, 1/4 cup whole milk, 2 tsp. vanilla, 1/4 c. hot coffee.
- Add the flour mixture to the creamed mixture 1 cup at a time. Mix in between additions.
- Line a 13x9 pan with parchment paper and spray with olive oil or avocado oil.
- Pour the cake mixture into the 13x9 pan.
- Bake for 30-35 minutes until a toothpick comes out of the center clean.
- Pour the marshmallows on top and spread out evenly
- Turn on the broiler and place under the broiler until the marshmallows slightly brown. Be sure to keep a close eye on these. It happens fast.
- Remove from the Broiler and let rest about 2 minutes.
- Use 2 forks to start breaking up the mixture. Transfer to a bowl and mix with your hands until mixed together.
- Roll into 1 inch balls and place on a parchment lined baking sheet.
- Dip into the chocolate until completely coated and place back on parchment paper. Sprinkle with graham crackers.
- Place in the refrigerator for at least 1 hour.
- To store, place in a ziploc baggy and keep in the refrigerator up to 5 days.