Some more S’mores

             As the crisp fall weather rolls in I find the latent Girl Scout in me starts to crave S’mores. For those readers who never experienced the sheer bliss of this traditional campfire treat, it consists of a roasted marshmallow and a slab of chocolate sandwiched between two pieces of graham cracker. If you’re already salivating, this column is going to change your life.

Part of the enjoyment of this simple dessert is that A. it’s usually made out doors over a camp fire. B. the dessert is stupid proof, a 5 year old can make it and C. It’s so delicious you can’t just eat one. First your marshmallow is skewered on the end of a long stick and held just above the campfire until (according to personal preference) its outer surface starts to turn a beautiful golden brown, is charred to perfection, or allowed to catch fire and burn just enough to crunch on the outside and be mushy on the inside BUT not fall off the stick and into the fire. Sadly, many a good marshmallow has died that way. The marshmallow is quickly picked off its stick (taking great care not to burn yourself, but, hey, everyone does it at least once or twice every time you make them) and place on the waiting graham cracker half, one side of has a piece of chocolate on it (typically a Hershey’s Milk Chocolate bar). The heat from the roasted/charred/burnt marshmallow melts the chocolate into a ooey gooey delicious mess. S’more connoisseurs (dare I say snobs) have been known to add peanut butter to the mix but us purist turn up our collective noses at that concoction.  

Making S’mores has become so popular these days that commercial “S’More Kits” similar to a fondue set are available. I find that on the days that building a camp fire just doesn’t quite fit into my schedule the following recipes help me get my chocolate/marshmallow/graham cracker fix. Oh, one final S’more note: there is actually a national S’More day (August 10th). Could it be any more perfect, August 10th it’s my birthday.


 8 graham crackers

16 marshmallows

2 oz mini chocolate chips

1/4 cup unsweetened cocoa powder

3 tablespoon firmly packed light brown sugar

2 tablespoon evaporated milk

Preheat oven to 350 if making indoors or set up your grill or fire. In a small bowl, combine the cocoa powder and brown sugar. Add the evaporated milk, stirring until the mixture is moistened and thick but not runny. Dividing evenly spread the cocoa mixture over one side of each of the graham crackers. Sprinkle the chocolate chips onto 4 of the graham cracker halves. Place 4 marshmallows on each of the 4 chocolate-sprinkled graham crackers. Top with the remaining graham crackers, cocoa-sides down. Tear off four 6″ lengths of heavy-duty foil, fold each in half to form a 9 x 6″ rectangle, and spray with oil. Place one s’more in the center of each rectangle and seal the packets.  Bake in the preheated oven for 5 to 7 minutes and serve immediately or preheat the grill to medium heat. Grill the packets for 4 minutes or until the marshmallows have melted. Serves 4


 3/4 cup light corn syrup
3 tablespoon butter
1 pkg. milk chocolate chips
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 cup)
3 cup miniature marshmallows

 Grease 9 x 13 inch pan. Place the cereal in a large bowl.  In a saucepan combine the syrup, butter and chips. Heat to boiling stirring constantly. Remove from heat, stir in vanilla. Pour the mixture over the cereal in the bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into squares. Store at room temperature. Serves 10 to 12.


1 cup butter
1 cup brown sugar
2 cup flour
1 cup graham cracker crumbs
4 cup mini marshmallows
1 (12 oz.) pkg. chocolate chips
1 cup walnuts (opt.)
12 oz. bag of caramels
1/4 cup milk

 Preheat oven to 375. In a bowl combine the butter and sugar together and mix well. Add the flour and graham cracker crumbs. Mix to combine. Press the mixture into greased 9″x13″ pan. Sprinkle mini marshmallows, chocolate chips and walnuts on top of crust. Melt bag of caramels with milk and pour on top of the marshmallows, chips and crust. Bake at 375 degrees for 15 to 20 minutes. Serves 10 to 12.


1 pkg. (16 oz.) refrigerated crescent rolls
16 lg. marshmallows
2 (1.2 oz. each) milk chocolate candy bars
1/2 cup butter or margarine, melted
1 cup graham cracker crumbs

 Preheat oven to 375. Separate crescent dough into 16 triangles. Place marshmallows on wide end of triangle. Top with chocolate pieces. Fold corners over marshmallow and chocolate and roll toward opposite point, completely covering marshmallow and chocolate; seal well. Dip in or brush with melted butter; roll in cracker crumbs. Place in 16 ungreased deep muffin cups. Bake 18-20 minutes until golden brown. Immediately remove from pan. Serve warm. Makes 16.

 Submitted by Roger Davies Skokie IL.


 1 12 oz. jar marshmallow creme

1 16 oz can prepared chocolate fudge frosting

1 pkg. chocolate fudge cake mix

Miniature marshmallows

Graham crackers, crushed to 1/4-inch pieces

For two (8-inch) round cake layers.  Follow directions on cake mix.  Allow cake to cool completely, brush off all loose crumbs.  Microwave the marshmallow creme for 10 seconds. Spread creme on bottom layer to 1/2-inch thickness.  Cover with graham cracker crumbs. Carefully place second cake layer on top.  Frost entire cake sides first, and then top with the chocolate frosting.  Decorate with mini marshmallows and remaining graham cracker crumbs. Serves 12.

From Lincoln Park Elementary School Cookbook 1990


16 whole graham crackers (about 8 ounces)
1 cup whole almonds, toasted
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted

1 1/2 quarts coffee ice cream, softened until spreadable
Fudge Sauce

1 7-ounce jar marshmallow creme
2 cups miniature marshmallows

Preheat oven to 350. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in a food processor. Add 1/2 cup melted butter; process mixture until moist crumbs form. Press graham cracker mixture onto bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely. Spread 2 cups softened ice cream in crust. Spoon 3/4 cup cooled Fudge Sauce over. Freeze until sauce is just set, about 10 minutes. Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting. Repeat layering with 2 cups ice cream, then 3/4 cup sauce. Freeze until sauce is just set. Spread remaining 2 cups ice cream over. Cover and freeze cake overnight. Refrigerate remaining Fudge Sauce.

 Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat. Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in single layer. Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute. Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.

Makes 10 to 12 servings.

1 1/4 cups finely crushed graham crackers
6 tablespoons butter or margarine melted
1/4 cup sugar

1 container (12oz) frozen whipped topping thawed, divided
6 bars (1.55 ounces each) milk chocolate candy, divided
1 container (8 oz) sour cream
1 jar (7 oz) marshmallow cream
1 cup coarsely chopped graham crackers

additional whipped topping (optional)
3/4 cup marshmallows toasted

To toast marshmallows, preheat oven to 400 place a 15 in piece of parchment paper onto a cookie sheet. Arrange marshmallows on parchment paper 1 in apart (do not allow marshmallows to touch each other) Bake 6-8 min or until golden brown. Lift parchment paper from the cookie sheet and place on a cooling rack cool completely.

Preheat oven to 350. Place graham crackers in resealable plastic food storage bag; finely crush using bakers roller. Place butter in microwavable dish and melt for 30 seconds. Add graham cracker crumbs and sugar mix well. Press crumb mixture onto bottom of spring form pan bake 10 min remove and cool completely. In a microwave bowl combine 1 cup of whipped topping and 5 candies. Microwave uncovered 30-60 seconds until melted and smooth stirring after each 30 second intervals. Spread chocolate mixture evenly over crust and then freeze 10 min or till set. In a bowl combine sour cream, marshmallow cream and remaining whipped topping and chopped graham crackers. Fold in gently until well blended. Spread the filling mixture evenly over crust. Refrigerate 30 min or until ready to serve. if desired garnish top of cake with additional whipped topping. Immediately before serving top with toasted marshmallows. Coarsely grate remaining candy bar over marshmallows and serve. Serves 10 to 12.


Modified from an old Family Circle Magazine

1 packaged pound cake, cut into 12 slices
3/4 to 1 cup marshmallow creme
3 milk chocolate bars, cut in half crossways

Prepare outdoor grill or stovetop grill pan. Toast pound cake on grill or griddle about 2 min. per side. Remove from heat. Spread each of 6 slices with 2 tbs. marshmallow crème. Place one of the chocolate squares on top of crème. Top each with a slice of remaining pound cake. Place each of S’mores over the heat until chocolate starts to melt, 1 min. or less. Serve immediately. Serves 6


 64 vanilla wafer cookies, divided
5 tablespoons butter, melted
3 tablespoon sugar
3-1/4 cups cold milk, divided
1 pkg. (4-serving size) Instant chocolate pudding and pie filling
2 pkg. (4-serving size) white chocolate or vanilla instant pudding and pie filling

1-1/2 cups thawed whipped topping
1-1/2 cups miniature marshmallows
Semi-Sweet chocolate, chopped or grated

Preheat oven to 350. Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13×9-inch baking pan. Bake 8 min. or until lightly browned; set aside.

In a bowl combine 1-1/4 cups of the milk and the dry chocolate pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over crust; top with remaining 24 wafers. Pour remaining 2 cups milk into large bowl. Add dry white chocolate or vanilla pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan. Refrigerate at least 3 hours or until set.

Preheat broiler just before serving. Top dessert evenly with marshmallows. Broil 1 min. or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Serves 24


 1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn
1 package (10 1/2 oz.) miniature marshmallows
2 cups mini graham cracker cookies
1 cup chocolate chips

 Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for 5 minutes; remove from heat and stir in baking soda. Combine the popcorn and marshmallows in a large bowl. Pour sugar mixture over popcorn to coat. Gently stir in graham cookies and chocolate chips. Spread mixture evenly into greased 15 x 10 inch pan. Let cool completely. Break into pieces. Store in an airtight container. Makes 20 pieces.

 © Eileen Goltz smore07


1 Comment (+add yours?)

  1. Trackback: 2010 in review « Cuisine by Eileen

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