Beckett’s Table S’mores Recipe in Time for National S’mores Day

Chocolate Dipped Bacon S’mores

Photo courtesy of Beckett’s Table

National S’Mores Day is this Thursday August 10th! Several places around the valley, including one of my favorites, Beckett’s Table have their own spin on a great S’mores recipe.  Throughout the week, I’ll be sharing some options and recipes with you, so on National S’mores Day, you can either visit a local spot featured or enjoy making them yourself.  Either way, you’ll be wanting s’more, long after National S’mores Day has passed.

Justin Beckett’s recipe has a decadent spin on the classic s’mores, but includes chocolate covered bacon, peanut butter mouse and homemade marshmallows.  It can also be served several different ways, plated or another fun way, which is served on a log.  Either way, it’s pure gooey goodness! We always save room for the S’mores at Beckett’s Table!

If you’d rather enjoy a wonderful dinner prior to endulging in this fabulous creation, you can visit Beckett’s Table at: 3717 E Indian School Rd Phoenix, Az 85018. Phone: 602-954-1700 or

Here’s you can make your own at home:

Beckett’s Table Chocolate Dipped Bacon S’mores Recipe

For the bacon: 8 sliced thick cut extra smoky

16 oz. 58% chocolate

Caramel sauce

Graham crackers

Cook the bacon on a cookie sheet in the oven at 350 degrees till very crispy

Remove from the oven and place on paper towel to degrease and cool

Melt the chocolate in a double boiler

Dip the bacon into the chocolate and place on a pan with wax paper

Once all the slices are done place them into the freezer

For the peanut butter mousse:

1 cup heavy cream

1 cup peanut butter

Whip the cream to stiff peak in a kitchen aid mixer

Remove from the mixture bowl

In a clean mixer bowl whip the peanut butter till soft and smooth Remove the bowl from the mixer and gently fold in the whip cream just until combined

For the marshmallow:

5 sheets gelatin

1 cup sugar

1/3 cup light corn syrup

1/2 vanilla bean

Separate the sheets of gelatin into a bowl of ice water (till totally soft)

Heat the sugar and syrup in a heavy bottom pot till it comes to a boil

Pour the sugar mixture into the kitchen aid mixer with the whisk attachment

Squeeze all the water out of the gelatin sheets

Place into the bowl with the hot sugar

Whip the mixture till light and fluffy (on high)

Scrape the seeds out of the vanilla bean and add into the mixer

Once the mixture is very stiff turn off the mixer

Line a Pyrex dish with plastic wrap and spray with nonstick spray

Pour the fluff mixture into greased pan

Cover the pan but do not let the plastic touch the marshmallow

Leave at room temperature An hour or more later the marshmallows can be cut.

Cut them into 1 inch by 1 inch by 2 inch pieces

To assemble:

Place the marshmallows on skewers (1 per each skewer)

Toast the marshmallow over an open flame

Smear a heaping spoonful on peanut butter mousse onto a plate

Stack or layer the graham crackers onto the mousse

Gently slide the marshmallows onto the plate

Criss-cross the bacon on top Drizzle the caramel over the whole plate

**alternative plating** You can use all the same ingredients and actually form them into a s’more (sandwich) by stacking the graham cracker, marshmallow, bacon (broken into smaller pieces), caramel and graham cracker again




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