Campfire S'mores

Ingredients

• 1 teaspoon ancho chile powder 
• 2  sleeves honey graham crackers 
• 2 cups heavy cream 
• 3 tablespoons espresso grounds instant
• 1 bag marshmallows mini
• 7 cups popped popcorn 
• 2 teaspoons sea salt smoked
• 1 bag semi chocolate chips 
• 1 stick butter unsalted plus more for greasing the pan
• 1 tablespoon vanilla paste 

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• pot
• double boiler
• broiler

Directions

1. Butter a 9- by 11-inch pan.
2. Place the chocolate in a large bowl over a double boiler at a low simmer. Stir the chocolate until melted, and then turn off the heat. In a separate pot, bring the cream just to a simmer. Stir in the espresso and chile powder, and then remove from the heat.
3. Add the cream mixture to the chocolate and whisk into a smooth, shiny consistency. Refrigerate.
4. Melt the butter in a large pot over low heat. Stir in the marshmallows and cook until fully melted.
5. Add the vanilla paste and popped popcorn, coating thoroughly.
6. Press half of the popcorn mix into the prepared pan.
7. Sprinkle with half of the salt and the chocolate mixture.
8. Spread the remaining popcorn mix on top, sprinkling with the rest of the salt. Refrigerate until set.
9. Once cool enough to easily handle, cut first into rectangles and then into triangles.
10. Let sit at room temperature until slightly tacky.
11. Crush 2 sheets of the graham crackers in a shallow dish.
12. Place the triangles into the crumbs and press the crumbs into the bottom and sides.
13. Place the triangles on a baking sheet and top with a few remaining marshmallows. Put under the broiler until light brown. Top with larger piece of graham for garnish.