The humble soda cracker has long been the stage for us to privately explore our most bacchanalian culinary instincts. Admit it — you’ve done weird stuff with them.
Salty, crispy and available at retailers as varied as Whole Foods and gas stations, they’re a perfect vehicle for just about any flavor. My favorite late-night soda cracker delicacy is saltines with slices of cheddar cheese and kimchi, a creation I would never serve on a plate to another human soul but will happily chomp down standing in front of an open refrigerator late at night.
This recipe did not begin with a late-night rummage through the cabinets, but rather at a holiday gathering where I glumly stared down an ignored platter of the Midwesterner specialty of saltines topped with melted chocolate chips and sometimes toffee. (It is often made with matzoh around Passover, too.) This stuff just isn’t as mind-blowingly good as its premise hints at. It’s primarily too sweet, and visually it doesn’t beg for real estate on whatever tiny appetizer plate you’re holding. Don’t threaten me with a good time and then not deliver.
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Saltine S’mores takes the core elements and turns them up to 11, transforming chalky melted chocolate into glossy chocolate ganache and introducing homemade marshmallow fluff to the equation. Can you sub store-bought fluff? Actually, no. The Voraciously team tried and found it was too soft and sticky to hold its shape, as well as being overly sweet. But homemade fluff is transcendent, and this is coming from a reformed marshmallow hater.
While the description of “dessert lasagna” certainly has a Buddy the Elf quality about it, I find that it’s a useful way to think about the assembly of this treat. You start with a layer of crackers, then marshmallow fluff, then crackers, then ganache and peanuts, and keep building until your lasagna is four layers of saltines high (any taller and it becomes a bit unwieldy). Top it off with sprinkles and you’ve got a treat that can’t be ignored.
Recipe notes: The marshmallow fluff recipe does not use gelatin, making this recipe vegetarian and kosher. We don’t recommend using store-bought fluff.
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The s’mores can be stored in an airtight container at room temperature for up to 1 week, as can any leftover fluff (you may need to whip it again to reach full volume). Store in the freezer for up to 1 month.
Share this articleShareIf you are concerned about the risk of salmonella from not fully cooked egg whites, buy pasteurized egg whites, such as Organic Valley, Bob Evans or Davidson’s brand. To get the necessary volume, you will need to increase the amount of whites by about 1/4 cup (about 60 grams, the equivalent of 2 whites), for a total weight of about 150 grams. Bring the whites to room temperature and note they can take as long as 15 minutes to reach soft peaks — that is, almost hold their shape but still flop over at the top.
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