American Amores

Traditionally an American campfire classic, with marshmallows and chocolate sandwiched between two biscuits, my indoor s’mores are the ultimate treat. With the addition of crunchy peanut butter, you can attempt to make all the ingredients yourself at home, or a take the easy road with my sure-fire shortcuts. You will need a blowtorch, electric whisk and an 8cm cookie cutter for this recipe.


  1. To make the marshmallows, follow my recipe in this link:
  2. Whisk the butter and sugar for the biscuits together for 2-3 minutes using the electric whisk until pale and well combined. Beat the egg yolks and gradually add, continue beating with the electric whisk. Add the vanilla extract.
  3. Sieve the flour, ground almonds and salt together and add to the mix. Combine with a wooden spoon until just combined. Try not to mix for too long as you do not want to toughen the mixture by over-mixing.
  4. Roll the mix into a ball, cover with cling film and refrigerate for 30 minutes.
  5. Meanwhile, make the ganache. Chop the dark chocolate into small pieces and place into a bowl. Scald the double cream – this means to heat the cream on a low to medium heat on the stove until steam rises from the cream and the edges slightly bubble. Remove from the heat. Pour the cream over the dark chocolate and mix together with a wooden spoon for 2-3 minutes until the chocolate is melted.
  6. Place a layer of cling film directly over the ganache so the cling is touching the chocolate mixture. This helps to prevent a skin from forming. Chill in the fridge until ready to use.
  7. Combine the ingredients for the peanut butter spread. The mixture needs to be spreadable so if it is too stiff, add a little warm water to loosen. Set aside, but do not refrigerate.
  8. After the biscuit mix has chilled, remove from the fridge and roll out onto a floured surface, to about 4mm thick. Cut the biscuit discs with the cookie cutter and lay the biscuits onto a tray lined with baking paper.
  9. Chill the biscuits for 20 minutes again.
  10. Heat the oven to 190 degrees C/375 degrees F (170 degrees C/325 degrees F for fan) and ensure the oven shelf is set up on the top shelf.
  11. Bake the biscuits for 10-15 minutes, depending on the strength of your oven. The biscuits should be a light golden colour when they are ready.
  12. Allow the biscuits to cool on a wire rack.


  1. To assemble, take one biscuit and spread with a layer of the peanut butter spread.
  2. Place the ganache into a piping bag if available, or use a spoon, and place over the peanut butter.
  3. Top the ganache with marshmallows, and lightly toast these using a blowtorch.
  4. Cover the toasted marshmallow with another biscuit to create a sandwich. It is now ready to serve.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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