RECIPE

Ingredients

Kahlúa Marshmallows:
½ cup Kahlúa
3 1/2 tablespoons gelatin (3 1/2 packets)
2 1/2 cups sugar
1/2 teaspoon salt
2/3 cup water
2 tablespoons maple syrup (palm syrup is a good substitute)
1 teaspoon vanilla
Powdered sugar for sprinkling

Oreo Cookies:
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 cup cocoa powder
1 teaspoons salt
2 teaspoons vanilla extract (pure is the best)
2 1/2 cups flour

Ganache:
200 grams (about 1 1/4 cups) semi-sweet dark chocolate, roughly chopped
2 tablespoons heavy whipping cream

Instructions

Marshmallows:
A. Grease a cookie sheet pan with oil and dust well with powdered sugar; set aside.
B. Pour Kahlúa into a mixing bowl. Whisk attachment vigorously , then sprinkle gelatin in and set aside.
C. Now pour the sugar, salt, water, and syrup into a pan and place over low heat.
D. Stir until the sugar dissolves then bring mixture to a low boil, stirring occasionally for 11 to 12 minutes until a the temperature is at 240 degrees F (115 C ) then quickly remove from heat.
E. Turn on mixer and, while mixing, pour syrup mixture slowly into gelatin mixture and beat at slow speed until combined.
F. Increase the speed while allowing mixture to cool. Beat until big and fluffy. It should take about 10 minutes and should be about 3.5 times the original volume when done.
G. Once fluffy, beat in vanilla; then scrape into prepared pan with a lightly oiled rubber spatula and spread into even layer and dust top with powdered sugar.
H. Place pan in a cool place for 7 hours or overnight to set up.
I. Dip a 2-inch round cookie cutter into powdered sugar then cut marshmallows. The extra can be saved an used for another purpose. You should end up with about 22 or more.
J. Dip in powdered sugar to coat all sides and store in an air-tight container until ready to use.

Cookies:
A. Pre-heat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment.
B. Beat butter and sugar together in a large mixing bowl until creamed.
C. Add vanilla, salt, and cocoa and mix until combined. Then beat in flour.
D. Roll dough out on lightly floured surface in a layer about 5/8 inch thick and cut into circles (2.5 inch diameter). E. Place cookies about 1/4 inch apart on trays and bake in batches for 9 to 10 minutes until the tops begin to look slightly crackled.
F. Remove from oven and cool completely, at least 10 minutes, before removing from trays.

Ganache:
A. In a double broiler, combine chocolate and cream over low heat and stir until melted and smooth.

Assemble:
A. Place a few cookies on a baking trays and top each with a marshmallow.
B. Place tray in oven and toast marshmallows for 2 minutes just until they start to look a bit melty paying close attention.
C. Remove tray from oven and spread ganache onto the bottom side other cookies and place on top of marshmallows; pressing down gently.
D. Serve warm and messy or allow them to cool before.
E. Store in an air-tight container for up to 6 days.

You can also try making these over a camp fire like traditional s'mores!

NOTE - The marshmallows require a a full day to dry before making these so you'll need to plan ahead to have the marshmallows done before.