Roasting Marshmallows by ninahale
I love S’mores. Melty chocolate and gooey marshmallow sandwiched between crisp graham crackers is a time-honored campfire treat. Countless times, I sat staring into the flames, twirling a big puffy marshmallow on on the end of a hand-picked green stick whittled to a fine point, waiting for the perfect browning. Too close or too long in the wrong spot, and it would burst into flame. Sometimes accidents happen on purpose. Please hand me another marshmallow.
Gimme S’more Squares
The recipe for Warm Toasted Marshmallow S’more Squares @ Betty Crocker is pure genius. No eggs required, and totally EASY! Whenever I find the sugar cookie mix on sale, I like to stock up so I can make quick treats like these. They’re totally delicious, pack perfectly in lunches, and go great with coffee or a big glass of cold milk.
Golden Toasted Chocolatey Delicious
I tweaked the recipe a little to produce a smaller batch with more graham flavour and decided to break out some gourmet chocolate bars for the topping. I used Dagoba Organic Dark Chocolate, but many other flavours would be yummy. Also, try your local store brand graham crackers; Safeway’s grahams have an excellent texture and taste and cost less.
Get Ready
- Preheat oven to 375° and grease a 9×9 pan.
- Chop fancy chocolate bars to make about 1 1/2 cups of chocolate bits.
- Bash or food process about 8 graham crackers to make 1 Cup of crumbs.
Make a Grahamtastic Cookie Crust
- Mix 1 Cup of Graham Cracker Crumbs with 2 Cups (about 1/2 bag) of Betty Crocker Sugar Cookie Mix.
- Melt 1 stick of butter, stir in 1 tsp Pure Vanilla Extract, and add to dry ingredients.
- Press dough into pan and bake 18 minutes.
Add the Chocolate and Marshmallows
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Lightly browned!
When the cookie crust is done, turn off the oven and preheat the broiler.
- While the crust is still warm, sprinkle 1 1/2 cups chopped chocolate over top and let it melt. Spread melted chocolate to edges of crust.
- Top with 2 cups miniature marshmallows and return pan to oven about six inches below the broiler.
- Broil until marshmallows are lightly browned ~ 1 min (watch them carefully!)
- LET THEM COOL—I know it’s hard.
- Cut into squares and NOM!
Other S’more recipes:
- S’mores + Peeps = Smeeps!
- S’More Cookie Bars @ Baking Bites
- Chocolate Graham Cupcakes w/Marshmallow Frosting @ Martha Stewart
- Chocolate Covered Marshmallow Cookies @ Food Network
- Homemade Graham Crackers @ Smitten Kitchen
- Homemade Marshmallows @ Martha Stewart
Then one day, Easter came around and Peeps were once again plentiful. The weather was becoming fine and clear where I lived at the time, and I was buying groceries for a lovely weekend for camping. Of course, where there’s a campfire, there must be marshmallows, and where there are marshmallows, chocolate and graham crackers cannot be far away. I thought to myself, “Self, what do you reckon would happen if we stuck one of them there Peeps on a stick and roasted him over the fire?” *DING-DING-DING*
Carefully, I positioned my peep for maximal even heat, rotating it slowly and watching for the slightest change in color or shape. The chick began to expand. It rapidly became lopsided, threatening to droop off my fork, but years of marshmallow toasting had provided enough skill to regain control just as the yellow sugar coating began to brown. Oh here we go . . . carmelize, you beautiful marshmallow. A bit of color here, a bit of color there, and away you go. Once off the heat, the sugar coating began to harden slightly . . . like the top of a creme brulee.
