- 1
Ingredients
- 1/2 cup sliced strawberries
- 1 Tbsp + 2 Tbsp sugar
- 1 Box Graham Crackers
- 1/3 cup and 2/3 cup heavy cream,
- separated
- 20 + 20 marshmallows, separated
- 1/2 Tsp vanilla
- 1 cup semi-sweet chocolate chips
- 1/2 cup cream cheese
- 12 mint leaves (1/3 cup)
- 1/4 tsp. peppermint extract
Preparation
Step 1
DIRECTIONS
In a bowl, toss the strawberries with 1 TB sugar, and set aside. To make the mint “guacamole”, process the cream cheese, 2 TB sugar, mint leaves, and peppermint extract to create a creamy green consistency.
Heat 1/3 cup of the heavy cream in the top of a double boiler with 1 inch of boiling water on the bottom. Add the marshmallows and stir for 4-5 minutes while the marshmallows melt into a thick sauce. Stir in the vanilla, cover, and turn off the heat.
In a small saucepan, heat the remaining 2/3 cup heavy cream over medium heat until almost simmering (2-3 minutes). Turn off heat, add the chocolate chips, let them sit for a minute, and stir to create a creamy sauce. Heat a little more if necessary to melt the chocolate.
Using a large spoon or small ladle, drizzle the chips with the chocolate sauce, and then with the marshmallow sauce. Spoon the fruit salsa over the top, and finish with a dollop of guacamole.
Serve, and step away to avoid the stampede.