Say I Love You S’more with Biscotti


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A note from Maggie

Summer was made for s’mores. I’ve even heard the season didn’t exist before marshmallows. Ok, maybe it did, but there really is nothing like toasted, gooey marshmallows, melted chocolate, and crunchy graham crackers all coming together in that one beautiful bite. And what if that bite could be for breakfast? Mind blown? Me too.

Enter Kimberly Gillett, from The Supper Club Social, who loves toying with traditional s’more flavors to create new ways to eat the classic summer treat. This biscotti makes a wonderful gift for a BBQ host, a camping kook, or a summertime sleepover with the wee ones. Big thanks to Kimberly for sharing her recipe here with us.

With summer in full swing, my weekends are full of barbecues, beach days, and dinner parties al fresco. With so many gatherings to look forward to, I am pinning away at unique hostess gifts that I can whip up quick.

Most of the time, I stick with a great bottle of wine, or a sweet treat to gift the host for having me over. A couple months back a friend gave me a batch of scones and coffee as a hostess gift for a dinner I threw, and it was the most welcomed gift the next morning! I love the idea of gifting a breakfast treat for the morning after, whether it is for the host or a thank-you-for-coming gift.

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S’mores are one of my favorite desserts, I am constantly trying new ways of mixing marshmallows, chocolate, and graham crackers. For this summer, I wanted to take s’mores and put a breakfast twist on them for a thank you gift. I came up with s’more biscotti as the ultimate combination for a summer breakfast treat on the go.

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When coming up with this recipe, my biggest concern was the marshmallow drizzle being too sticky to wrap. Luckily, when you “toast” them, either with a kitchen torch, or in the broiler, it eliminates the problem. Also, it makes them a bit more s’more looking and tasting. Marshmallows are great, but toasted marshmallows are the even better.

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S’more Biscotti

When wrapping these up, I want to make sure that I don’t hide the biscotti behind wrapping paper or a box since they look so decadent.

Makes: 12 -18 biscotti

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Total Time: 70 Minutes


  • 1 3/4 cups all­-purpose flour
  • 1 cup graham cracker crumbs (about 1 package ground)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 tablespoons salted butter, room temperature
  • 1/4 cup light brown sugar
  • 1/4 cup good quality honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 2 tablespoons milk
  • 8 ounces good quality chocolate


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
  2. In a large bowl, mix together the flour, graham crackers, baking powder, cinnamon, baking soda, and salt.
  3. In a medium bowl, using a stand mixer, beat together the softened butter, brown sugar, and honey, until light and fluffy, about 3 to ­5 minutes. Add one egg; beat until smooth. Add in the second egg and vanilla. Beat until combined.
  4. Slowly pour the dry ingredients into to the wet ingredients, while the mixer is on low. Divide the dough in two. On the prepared baking sheet, shape each half into a 12-x-3-­inch log. Transfer the baking sheet to the oven to bake for 20 to ­25 minutes, until lightly golden brown.
  5. Carefully remove from the oven and transfer the biscotti logs to a cutting board. Turn the oven down to 325°F.
  6. When the biscotti is cool enough to handle, use a serrated knife to cut each log diagonally into 1­-inch slices.
  7. Place the slices of biscotti back on the baking sheet on their side and bake for 8 minutes. Remove baking sheet, flip all the biscotti pieces to its other side and return to oven for 5 minutes.
  8. Remove from the oven and transfer to a wire rack to allow to cool completely. Be sure to place a piece of parchment paper under the rack to catch the marshmallow and chocolate drizzle drips. ***If you are using the broiler to toast the marshmallows, now turn the broiler on to high. If you are using a kitchen torch, you can skip this step and turn the oven off.
  9. While the biscotti is cooling, add the marshmallows and milk to a medium saucepan over medium heat.
  10. When the marshmallows begin to breakdown, use a whisk to combine the milk and marshmallows. Stir until smooth and no lumps are left.
  11. Using the whisk, carefully drizzle the marshmallow sauce over the cooled biscotti using a back and forth motion. Repeat until the biscotti are covered to your liking, or until all the marshmallow drizzle has been used.
  12. Place the biscotti back on the parchment lined baking sheet and return to the oven for 1­3 minutes until the marshmallow drizzle turns golden brown. Watch this carefully as they can quickly burn! (If you are using a kitchen torch, disregard this step and use your torch according to the manufacturer's instructions to toast the marshmallows.) Return to wire rack and allow to cool.
  13. Add the chocolate to a double-boiler or a bowl set over boiling water. Once the chocolate begins to melt, whisk until smooth.
  14. Using the whisk carefully drizzle the chocolate over the biscotti using a back and forth motion. Repeat until the biscotti are covered to your liking, or until all the chocolate has been used.
  15. Allow the chocolate to set, about 10 to ­20 minutes, before you package them up. Biscotti can be stored in an airtight container for up to 5 days.


  • Gift box with clear window
  • Kraft parchment paper
  • Twine
  • Tag


  1. Line the boxes with kraft parchment paper, place in three biscotti, and tie it up with simple twine and a thank you tag.
All photos taken and styled by Kimberly Gillett.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.