Black Forest S’mores

2 rectangles of graham crackers

2 tbls. chocolate chips

Optional: 1/2 tsp. solid vegetable shortening*

2 individually wrapped Dove “promises” dark chocolate pieces

2 marshmallows

2 spoonfuls cherry preserves (See below to make your own)

(makes 2)

Break graham crackers (carefully) into 4 squares. (I find that the hardest part.)

Prepare graham cracker tops first. Place two of the squares on wax paper. Melt chocolate chips and shortening, if using, in a small bowl in the microwave for about 45 seconds. Stir until completely smooth.

Using a fork, drizzle the chocolate diagonally over the graham crackers. Hold the fork high and start drizzling before you get to the graham crackers, so any large drips go on the waxed paper and not the graham cracker.

Place 1 piece of Dove chocolate on each of the remaining graham cracker squares. Microwave for 30 seconds. (If using chocolate chips, 10 seconds should do it.) Add 1 spoonful of cherry preserves in the middle and top with a marshmallow. Microwave for 10 seconds or until marshmallows puff up. Cover with chocolate drizzled graham cracker squares. Serve immediately.

*Yes, I mean Crisco. You don’t have to use it, but it makes the chocolate much easier to drizzle across the graham cracker. (I also add it when I’m dipping strawberries.)

For Quick Homemade Cherry Preserves: Wash and stem your cherries. Put a single layer, tightly packed, in whatever heavy-bottomed pot you want to use. The bigger the pot, the more cherries you can jam in. Add as little water as you can get away with, barely covering the bottom. Sprinkle in TONS of cinnamon, perhaps an entire tablespoon or more, really a lot! Stir and bring to a simmer, cover, turn to low and let cook for 15 minutes, stirring once or twice. Stir really well and cook for another 15 minutes, stirring once or twice.

If you were timid and added too much liquid at the beginning, uncover and simmer gently until the cherries are barely covered in a sweet glaze.

Let sit in the pot until cool. When cooled, go through them to remove the pits. (It's a bit of work, but much easier than BEFORE they're cooked and you'll lose less of the cherries.)

Stir in a good spoonful of lemon juice. Place in a jar, cover and refrigerate. They’ll keep for a week or two, or freeze.

Note: A spoonful of brandy, added after you take the cherries off the heat to cool, would be a delightful addition. If, however, you’re using them for this s’mores recipe, then maybe hold off on the alcohol.

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