Peach and Brie S’mores + Homemade DecadenceJump to Recipe
Welcome to Cookbook Week on Macheesmo! I’ll be posting recipes from five cookbooks this week and giving away copies! All winners will be announced next Friday (11/14).
The marshmallow industry should be on high alert.
While it’s pretty tough to beat the idea of roasting marshmallows over an open fire and smashing them between some crispy graham crackers with gooey chocolate, I think I might actually like this recipe for peach s’mores even better.
Don’t get me wrong, I won’t be bringing brie on my next camping trip, but the flavors in this simple dessert snack are just out of this world. It’s a simple combo, but the slightly salty and creamy brie paired with good chocolate and sweet peaches is really incredible.
I could’ve eaten a huge tray of these peach s’mores by myself. Just crazy good.
While I’m not much of a sweet tooth, I love recipes like this that add a little salty touch to normal desserts. It’s the kind of fun twist that makes Joy The Baker’s new book, Homemade Decadence, such a treat.
Watch out marshmallow companies! These Brie and Peach S’mores might just win the day. From the Homemade Decadence Cookbook!
1) Preheat broiler to high heat.
2) Break graham crackers in half and lay them out on a baking sheet. On one half, add chocolate and top with brie. On the other half add thin sliced peaches.
3) Broil for 30-45 seconds.
4) Remove and make sandwiches with each s’more. Chow down.
While the original recipe for these peach s’mores calls for fresh peaches, I wasn’t able to find any this time of year that really called out to me, so I just grabbed some frozen ones, thawed them, and sliced them thin.
To make these beauties, just lay out some crackers on a baking sheet and pile on chocolate squares and brie. For sizing the brie slices, imagine a smashed marshmallow. You want a smashed-marshmallow-sized piece of brie on each one.
The Only Trick
The only real trick to these beautiful dessert snacks is the broiling. You have to keep a close eye on them and the timing will most likely vary depending on your broiler. My broiler is really spicy hot so about 30-45 seconds under there was just the right amount to soften the brie and melt the chocolate.
You might need a bit more though. Just watch it closely.
On to the cookbook!
To be honest, I don’t own a ton of sweets/desserts books because I just don’t have a huge sweet tooth! I prefer a bag of chips over a cookie any day of the week. But, I already have like 10 recipes in this book earmarked.
Joy not only has an award-winning blog, but has a completely genuine and lovely writing style. It’s infectious and will make you want to bake one of her creations.
And oh those recipes. She has completely mastered the idea of ditching the cloyingly sweet desserts for a more measured mix of salty, creamy, and just-sweet-enough. Salty Pretzel Crust! Apple Pie with Cheddar and Bacon! Brown Butter Cupcakes!
I could go on.
If you’re a fan of good baking and great writing, you could do worse than grab a copy of Homemade Decadence.
Or just win one!
Good luck everyone and make sure to check back tomorrow for the last installment of cookbook week!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!