Matt Hale Smores

1. 1

   Begin by placing two saltine crackers beside each other. Place a large White chocolate chunk upon one cracker. Impale a marshmallow upon a knife, stick, or other sharp implement. Place over a roaring flame and toast to the point before which it begins to turn brown. You don't want it to get too dark and soil the pure white treat you have in store.

2. 2

   Once sufficiently toasted, place atop the ivory chocolate. Finish your desert by capping the marshmallow with the remaining unsullied cracker.

3. 3

   Take a bite and enjoy. Repeat making until you have sufficiently rid the package of crackers.

4. 4

   - Note: you may also spread a layer of lard on the last cracker in order to give your dessert a special, treifah taste.

No additional tips available.