S'mores Stacks
Ingredients
- 16 De Wafelbakkers Mini pancakes
- For marshmallow creme (makes about 4 cups):
- 6 tablespoons water
- 1 1/4 cups light corn syrup
- 3/4 cup plus 1 tablespoon sugar
- 4 large egg whites
- Pinch salt
- Pinch cream of tartar
- 2 tablespoons vanilla extract
- (Or use store bought marshmallow creme to save time)
- 1 cup of milk chocolate chips
Directions
In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees F.
In the meantime, in a completely clean, dry mixing bowl with an electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract. Set aside.
Microwave 16 mini pancakes (according to packaging).
Place 8 pancakes on work surface. Top with a tablespoon of marshmallow creme. Sprinkle with chocolate chips and top with another Mini pancake.
Cook's Tip: Make ahead, wrap and freeze. These make a great frozen treat.
*makes 8 S'mores Stacks
