When I saw this post from Jasmin Fine at 1 Fine Cookie, I thought these would be a fun treat to share at a 4th of July gathering. The recipe could easily be modified to be gluten-free and (this is the biggie) it included a vegetarian marshmallow recipe!
Here’s what I used to create these:
Justin’s Chocolate Hazelnut Butter
Kinnikinnick S’moreables gluten-free graham style crackers
Marshmallow fluff recipe from 1 Fine Cookie
I made the marshmallow fluff first. It was super easy and incredibly tasty. This is the best use of eggs and sugar ever. Seriously, ever.
Then came cutting and prepping the strawberries. A little time consuming, but not nearly as tedious as the cherry pitting I did last week.
Next came Chocolate Hazelnut Butter and graham cracker stuffing of the strawberries, following be a smear of that gooey marshmallow goodness.
If you directly compare my version to the 1 Fine Cookie version, you’ll notice I neglected to roll the strawberries in graham cracker crumbs after coating them with Chocolate Hazelnut Butter. It was an oversight on my part. I was in a hurry to get to the marshmallow fluff! I did include graham cracker crumbs on the inside of the strawberries and also added some to the marshmallow fluff. They were still plenty graham cracker-y, even with my omission. I used a kitchen torch to toast the marshmallow goodness on the strawberries. It worked beautifully with the strawberries inverted in a mini muffin pan.
I really liked the flavor of the Chocolate Hazelnut Butter and it made these a little quicker to make than making a chocolate filling. The marshmallow fluff is divine, so much better than the stuff in a jar from the store. The recipe makes a good quantity, more than enough for the strawberries. We smeared the leftovers onto graham crackers with more of the Chocolate Hazelnut Butter to eat while watching fireworks.
Thanks again to Jasmin Fine at 1 Fine Cookie for sharing this recipe. The strawberries were a hit, not a single one left to bring home from the party!