As Chef Renee says, these S’mores crafted for adults—a little Cointreau goes a long way—are a great start to the summer season.  Sit around the campfire (or make them the finishing touch for a picnic in Riverside Park) and savor these very adult treats.

Grown up S’mores

Serves 6
12 skewers

1 box Carr’s wheatmeal biscuits (crackers)
6 ounces bittersweet dark chocolate, grated
1 orange, zested, and then peeled and sliced into ¼ inch slices
2 tablespoons heavy cream
2 tablespoons Cointreau
1 bag mini marshmallows

Place 12 wheatmeal biscuits on a flat surface, upside down, and brush each lightly with Cointreau. Not only will this step flavor the crackers, but it will also moisten them a bit so they don’t crack when you bite into them.

Melt chocolate in a double boiler (or microwave) and mix in orange zest and heavy cream. The chocolate will melt very quickly since it is already grated. Set it aside but keep warm so you can spread it easily. When ready, spread chocolate mixture on all the crackers-in the same way as the Cointreau.

Heat grill, and grill the orange slices until charred. Once they are cool enough to handle, cut each slice into 4 sections. Place one section on one cracker. Only use half the crackers for this step. The other cracker will be the top of the s’more.

Put two or three mini marshmallows onto the orange slices, and top with the other cracker, chocolate side down.

Place in 350F oven for 5 to 10 minutes, to melt the marshmallows.

Sing a camp song, and take a bite of nostalgia (with a napkin!).

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3. Halloween Recipe: Candy Corn Cupcakes To Wow Your Trick-or-Treaters