Taken up a notch with cannabis infused crackers, these smores are reminiscent of summer days spent camping, but pretty enough to serve at an outdoor cocktail party. The chocolate dip adds a level of sophistication, and makes a cleaner, easier-to-eat treat.
1. Make the cookies- Preheat a Pizzelle oven according to manufacturer’s instructions.
2. In a medium sized mixing bowl, mix all the ingredients together until a smooth batter forms.
3. Brush the pizzelle iron with a small amount of vegetable oil. Spoon out a small amount of batter into the center of the pizzelle oven, then close the oven and bake the pizzelles for 2-3 minutes. Carefully remove the hot pizzelle with a fork, and lay onto a baking sheet lined with parchment. Cut the round pizzelles into two equal-sized squares, and allow the biscuits to cool while you continue on with the rest of the batter.
4. Assemble the s’mores- Melt and cool the chocolate, and brush onto one side of each biscuit square. Place a marshmallow onto the chocolate side of the biscuit, and lightly torch the marshmallow. Sandwich with the second square. Continue until all the s’mores are made. Serve immediately.