S'more Biscotti, Does That Count?

The husband and I are not ones to spoil the boys.  All of their grandparents seem to do that well enough for us.  But there are certain things, fun things, that are a part of childhood you want your kids to experience even if it's a pain in the butt on our part.  That pain would be S'mores.  I know.  It doesn't seem like that big of a deal, it's three items, and I regularly make recipes with items that are grocery list long.  We had good intentions and purchased a bag of ENORMOUS marshmallows.  Everywhere we traveled this summer, we took the marshmallows with hopes to roast them to brown/burnt gooey goodness.  Never happened.  Whether it was too sweltering still to have a fire, the mosquitoes hovered in hoards, or it was waaaaay too late in the night to keep the boys (parents) up, the s'mores thing just never happened.  Now I'm feeling bad because summer is at a close, and while it isn't completely impossible to still accomplish, my window is closing.  So here is this, S'mores Biscotti, this mom's attempt to make-up for the real thing this year.  It definitely can't replace a true S'more, but give my boy something with chocolate and marshmallows, and he isn't complaining!

I'm not lying about these ENORMOUS marshmallows

S'more Biscotti
inspired by Sugar Plum

-1 1/2 c. all-purpose flour
-1 c. graham cracker crumbs, finely ground and divided
-1/3 c. sugar
-3/4 tsp. baking powder
-1/2 tsp. salt
-1/4 c. unsalted butter, melted
-1/2 of a 7 oz. jar of marshmallow creme
-1 large egg
-1/2 tsp. vanilla
-3/4 c. chocolate chips (milk or semi-sweet)
-8 oz. chocolate bark
-1 c. mini-marshmallows

-Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.

-In a large bowl, whisk together flour, 1/2 c. graham cracker crumbs, sugar, baking powder, and salt.  In a large mixing bowl or bowl of a stand mixer using the whisk attachment, whisk together the butter, marshmallow creme, egg, and vanilla until well combined.  Switching to the paddle attachment, stir in dry ingredients until a stiff dough forms.  Stir in chocolate chips.

-Dump dough onto cookie sheet and form two (approx. 5 inch length) "logs" but not round logs, biscotti shaped logs.  Bake 30 minutes.  Remove cookie sheet from oven.  Cool logs for 15 minutes. Reduce oven temperature to 300 degrees.

-Transfer logs to a cutting board.  These will still be quite warm, watch for hot melted chocolate!  Using a serrated knife, diagonally cut 1/2 inch thick slices, I got 6 cookies from each log.  Place back on cookie sheet; bake 10 minutes, flip over and bake for another 10 minutes.  Transfer to wire rack to cool.

-Melt chocolate bark in microwave safe bowl in 30 second intervals, stirring each time.  Repeat until completely melted and smooth.  Dip half of the cooled biscotti in chocolate, immediately sprinkle with marshmallows first, then some of the reserved 1/2 c. graham cracker crumbs.  Let cool on waxed paper until chocolate hardens.  Sit out over night to get a dryer, crunchier biscotti.

I've never made biscotti before and it was super EASY!  EASY!  I had some pre-concieved notion it would be difficult because biscotti seems to be a pretentious cookie.  Don't judge me for judging!  I only see people enjoy it with espresso or tea, pinkies high in the air.  It doesn't appear to be as easily accessible as say, a chocolate-chip cookie.  But my oldest ate this up like any other kid-friendly cookie, chocolate-dipped end first of course!