We did it; we survived another winter. There is only one way to celebrate: S’mores! We’re talking fluffy marshmallows and melted chocolate sandwiched between two crisp graham crackers. The summer is near and I can almost smell the sparkling, smoky bonfire - but we still have a little spring left until those days are here.
Good news! I have three recipes that don’t require a fire, guitar or a marshmallow roasting on a stick. These S’more recipes are guaranteed to be hit among any crowd, they’re not called S’lesses for a reason.
1. S’more Edible Cookie Dough
2 cups flour
1 cup brown sugar
1 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon salt
1 cup semisweet chocolate chips
4 graham crackers cut into 1 inch squares
1 cup marshmallows
Preheat oven to 350˚F.
For the base dough, evenly spread flour out on a baking tray and bake for 5 minutes.
In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly. Stir in chocolate chips, graham crackers and marshmallows. Refrigerate mix for 30 minutes. Enjoy!
2. S’more Bars
Yield 12 bars
1 stick butter, softened to room temperature
3/4 cup packed light brown sugar
1 Tablespoon vanilla extract
1 large egg
1 cup all-purpose flour
1 cup graham cracker crumbs (8 graham crackers crushed)
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips
1 heaping cup marshmallow creme
Preheat oven to 350°F. Line an 8" x 8" square baking pan with parchment paper, leaving enough over the edge of the sides to easily remove the bars when they have cooled. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed for 3 minutes. Add egg and vanilla. Scrape the sides of the bowl down as needed.
Toss the flour, graham cracker crumbs, and baking powder together until combined. Add dry ingredients to wet mixture. Mix until combined.
Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. This will be difficult because the marshmallow creme is so sticky (I wet my fingertips to allow me to spread the marshmallow creme). Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. There isn’t enough dough to make one solid single layer, so some chocolate chips will be exposed. That's great!
Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely before removing from pan.
These bars are AMAZING and a real crowd pleaser! They last a week covered tightly, but I guarantee they will be gone in a few days.
3. No Bake Four Layer S’mores
Yield: 10
Layer One Graham Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 Tablespoons melted butter
1 teaspoon cinnamon
Mix all ingredients in a bowl.
Layer Two Marshmallow Creme:
1 jar of marshmallow creme - that was easy!
Layer Three - Chocolate Pudding
I use Jell-O Chocolate Instant Pudding Mix and follow the directions on the package.
Layer Four - Toasted Meringue
King Arthur Meringue Powder - made according to the package (use ¼ cup of powder)
To assemble:
Layer 2 Tablespoons graham crackers on bottom of glass, add one heaping spoonful of marshmallow fluff, a spoonful of chocolate pudding, and top with meringue.
Lastly, torch the meringue! The kitchen butane torch is one of my favorite items in the kitchen, it gives the meringue the toasty-ness that a bonfire adds to a marshmallow.
I'm especially excited about one of The Chopping Block's new grilling accessories for the season, the S’more Grilling Set ($21.95) which also doesn't require a bonfire but does require a grill.
If you are a traditionalist and like your s'mores over a roaring campfire, you could probably use some ideas on what to go with that famous camping dessert. Download our free Guide to Campfire Cooking to get ready for camping season.
