Give Me S’more!Amber Brandt
Can you believe Fall is right around the corner? Even though evenings will be cooler soon, it will still be campfire season! We don’t know about you, but we just can’t get enough of that crackle, the warmth, the conversation, and (obviously) the s’mores!
The first s’more recipe was published in the early 1920s by the Campfire Marshmallows company — but the gooey little treat had already been popular with Boy and Girl Scouts for many years before that. The original recipe calls for a square of milk chocolate to be placed on a graham cracker, a toasted marshmallow placed on top of the chocolate and a second graham cracker on top to complete the “sandwich” — then squeeze and eat.
There’s really no reason to fix something that definitely isn’t broken — but why not celebrate National S’mores Day with one of these creative takes on the classic recipe? (Nutella, Oreos, peanut butter cups, oh my!)
No time to wait for a campfire? Make these delicious recipes in your kitchen.
SINGLE S’MORES. Preheat the oven to 400 degrees. Lay 1/2 of the graham crackers on a cookie sheet and top with chocolate. Use kitchen scissors to snip marshmallows in half horizontally (as they’ll puff and expand while cooking), then place atop the chocolate. Bake for 3-5 minutes until golden brown. Remove from oven and place remaining graham cracker on top. Enjoy while still warm.
A WHOLE PAN OF S’MORES. Preheat oven to 350. Place 9 graham crackers in a single layer on the bottom of an 8 inch pan. Top with 36 marshmallow halves. Sprinkle with chopped chocolate or semi-sweet chocolate chips. Cover with remaining marshmallow halves. Bake 9-11 minutes until brown. Remove from oven and let stand five minutes before digging in.