Miss Bee and I made these at Sister’s house a few summers ago and we still enjoy making them. So easy and is reminiscent of the traditional s’more, but with a twist — of course!
All you need is a fresh baguette loaf, soft butter, a family size package of chocolate bars, your choice, course vanilla sea salt and fresh raspberries.
Slice the bread into 2 inch slices and slather on soft butter on both sides. Place slices on a parchment lined baking pan. Turn up oven to 450 degrees or light your gas grilled if you want grill marks. Place bread in the oven for about 3-5 minutes until lightly brown and crispy. Watch carefully, because the bread can burn quickly.
Remove from the oven and place a slice of chocolate on top of the slice of bread. Sprinkle with a pinch Jacobsen vanilla sea salt and return to oven to help warm the chocolate — maybe 1-2 minutes. Remove from the oven, place on serving platter and press a raspberry into the warm, melty chocolate.
Have fun trying different chocolate varieties — dark, milk or bittersweet, caramel or raspberry, orange infused chocolate. Really, any chocolate of your pleasure works. It’s the perfect touch of sweet after dinner to enjoy with bubbly or a dessert wine. Give it a try!
Hospitality is in my DNA. I founded Home with a Twist, a daughter’s twist on her mother’s traditions, in memory of my mother to celebrate her life and the gifts she shared with me. Mother loved to celebrate life’s occasions – big and small.
