Tag Archives: graham cracker

S’mores Day Cookie Bars

Roasting Marshmallows by ninahale

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.

In honor of National S’mores Day (August 10th) and the Girl Scout tradition, I present to you this glorious S’moresel from my kitchen. All that traditional smoresy taste in a convenient cookie bar form. I guess that’d be a S’mookie!

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

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

  1. Mix 1 Cup of Graham Cracker Crumbs with 2 Cups (about 1/2 bag) of Betty Crocker Sugar Cookie Mix.
  2. Melt 1 stick of butter, stir in 1 tsp Pure Vanilla Extract, and add to dry ingredients.
  3. Press dough into pan and bake 18 minutes.

Add the Chocolate and Marshmallows

  • Lightly browned!

    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:

Flickr Creative Commons
ninahale
Advertisements

S’mores + Peeps = Smeeps!

Pretty peeps all in a row.

Pretty peeps all in a row.

Easter is hopping right around the corner, and marshmallow Peeps are popping up on store shelves everywhere. They are certainly an essential part of my annual Easter basket.

I love Peeps. All the fun of a marshmallow with a vibrant sugar coating. I bite their heads off . . . so they don’t suffer. Okay, really so I don’t have to look them in their little candy eyes. Exactly the opposite of how I consume a chocolate bunny. I don’t know why that is.

Peeps are best fresh out of a brand new package, but don’t think I won’t eat them a little stale and chewy. It also didn’t take long for me to figure out what would happen if you put one in the microwave. Try that on some ice cream or a brownie . . . or both. Have mercy!

Forked PeepThen 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*

I had to run a few tests right away. Microwave heat is very different that fire heat (which is much less predictable, to boot). I no longer had a gas stove (sigh), so I fired up the electric burner and contemplated the possible outcomes as I poked a long-handled fork into a marshmallow chicken. What would happen to that sugar coating? I silently prayed for carmelization.

meltyCarefully, 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.

Perfectly toasted.

Perfectly toasted.

I have to say, this is one of my most favouritest ways to eat a Peep. The outside is crispy, the inside is melty, and it takes on a whole new flavour.

CAUTION: Count to 10 before you try to eat the Peep or you will burn your mouth. Caramelized sugar is VERY HOT but will cool off quickly.

You can make a s’more with these guys, just as you would with a regular marshmallow: sandwich the toasted Peep between two graham crackers with a piece of chocolate. However, I often prefer to toast them under the oven broiler to and serve them open-faced. They are also exquisite with a little peanut butter.

How to Make a Smeep:

  1. S'more + Peep = Smeep!

    S'more + Peep = Smeep!

    For each serving, place a graham cracker on a cookie sheet.

  2. Top each graham cracker with a square of chocolate (milk or dark) and a marshmallow Peep (bunny peeps work great for this because they are flat and brown more evenly).
  3. Place under a broiler for a few minutes until the chocolate softens and the top of the Peeps are slightly browned and carmelized.
  4. Cool slightly before eating.

Can’t get enough Peeps?