Makes 36 servings

Chocolate Gelato:

Amt Ingredient
3 cups milk
1/3 cup sugar
3 tbsps. cornstarch
1/8 tsp. salt
3 oz. caramel
5 oz. semi-sweet couverture (50 to 56% cocoa solids)
2 oz. bitter-sweet couverture (70 – 73% cocoa solids)

Procedure:
• Combine 1/4 cup of the milk, the sugar, cornstarch and salt.
• Boil the remaining 2 3/4 cups milk; whisk in cornstarch and continue to whisk until thickened.
• Stir in caramel until dissolved.
• Stir in chocolate until dissolved.
• Chill, then process in ice cream maker.

Graham Crumbs:

Amt Ingredient
2 1/2 cups all-purpose flour
5 tbsps. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
3 tbsps. cold butter
1/4 cup vegetable shortening
2 tbsps. honey
1 tbsp. molasses
1/4 cup water
1 tsp. vanilla

Procedure:
• Sift together flour, sugar, salt, baking soda, baking powder and cinnamon.
• In food processor, mix butter and shortening into flour mixture; process until coarse crumbs form.
• Combine honey, molasses, water and vanilla and toss with crumbs to form dough.
• Line a 12” X 12” baking pan with parchment paper.
• Crumble 3/4 of the dough into the bottom of the baking pan.
• Par-bake 3 to 5 minutes in a 300 degree convection oven.

Brownie

Amt Ingredient
1 1/2 lbs. semi-sweet chocolate
4 oz. margarine
12 oz. brown sugar
6 eggs
1/2 cup all-purpose flour, sifted
1/2 cup chocolate chips
2 10 oz. bags (approx. 72) large marshmallows

Procedure:
• Semi-sweet chocolate over water.
• Cream margarine and brown sugar together with paddle attachment.
• Add eggs to margarine/brown sugar mixture, scraping bowl during mixing.
• Add melted chocolate.
• Add flour and mix quickly.
• Immediately pour over par-baked graham cracker. If mixture thickens, warm over water so it can be poured.
• Bake 30 minutes, covered, in 300 degree convection oven.
• Remove from oven; if there is a crust, break it up with the tip of a knife.
• Sprinkle chocolate chips on top of brownie.
• Uncover and bake only long enough to give graham layer a little color.
• Sprinkle large marshmallows over the top, leaving small spaces in between.
• Bake 1 minutes — no longer — to puff marshmallows.
• Refrigerate at least 2 days to make it easier to cut.
• Cut into 36 pieces.
• To serve, warm individual S’mores in a hot box or microwave individually.
• Toast marshmallows with a torch.
• Serve with chocolate gelato.