Classic Girl Scout S'mores
(1) Place Hershey bars on graham crackers.
(2) Toast marshmallows.
(3) Place toasted marshmallows on Hershey bars to melt chocolate.
Put together your s'more ingredients, wrap in foil and place on the coals until heated through. If you have a large group, write each person's initials on the outside of the foil with mustard. The mustard will burn off leaving the letters.
Instead of the traditional Hershey bar, use one of the following:
Swoops Chocolate Slices
Instead of using graham crackers, use one of the following:
Chocolate covered cookies
Cinnamon graham crackers
Use chocolate covered graham crackers, All Abouts or Animal Treasures and eliminate the chocolate bar
Saltines (sounds weird, tastes good!)
Spread any of the following on the graham crackers before adding the chocolate and marshmallow:
Toast a marshmallow, then dip it into melted chocolate or Hershey's syrup (for ease, we use the syrup), then roll it around in crushed graham crackers.
Mini S'mores using graham cereal, mini marshmallows, and chocolate chips
Black forest: Chocolate wafer cookies and cherry jam
The Elvis: Peanut-butter sandwich cookies (twist cookies into two halves), dark or milk chocolate, and sliced bananas
Lemon meringue pie: Shortbread cookies and lemon curd
Pina colada: Coconut cookies and grilled slices of fresh pineapple
Thin mint: Chocolate wafer cookies and thin after-dinner mints (such as After Eight)
Rainy Day S'mores: Instead of toasted marshmallows, use marshmallow crème (or fluff)
Failure being the mother of invention led us to discover a uniquely delicious treat at Webelos Camp. Being part S'mores and part Taco we aptly named them S'macos.
• Take your Dutch oven. Using a paper towel with dipped in veg. oil wipe the bottom (not too much, just enough to give it a gleam).
• Place on coals (we did this with as few as 6 coals)
• In the bottom of the Dutch oven place a soft flour tortilla. On top of that place a handful of semi-sweet chocolate chips. On top of that place a handful of mini-marshmallows.
• Cover Dutch oven with lid for 1+ minutes. Remove lid. Using tongs fold the tortilla in half (making a taco shape). You will note that the oven side of the tortilla is a golden brown.
• Cover for another minute. Remove lid Remove SMACO from Dutch oven and place on paper plate to cool (THIS IS A MUST... IT COMES OUT TOO HOT TO HANDLE).
• Once shell has cooled to touch enjoy......the inside will still be moist and warm, gooey chocolate and marshmallows. Unlike S'mores, the shell will not crumble but allow you to enjoy this delicacy in a relatively clean manner.
S'mores on a Stick
1. Put 3 marshmallows (large) on a popsicle stick or any long stick then put then in the microwave on a plate. Only heat long enough to soften slightly. You don't want them to melt. Then let cool for 5 minutes.
2. Melt 2 1/2 cups of chocolate on the stove or in a microwave.
3. Put the chocolate in a bowl and roll the marshmallows on the stick in it (don't get chocolate on the stick)
4. Sprinkle crushed graham crackers on while chocolate is still melted.
5. Place s'mores on a tray covered with wax paper then put in fridge for 30 min or until hard.
2 Cups Pancake Mix
1 ½ Cups water
½ Cup coarsely crumbled graham crackers
½ Cup miniature chocolate chips
½ Cup marshmallow cream
1. Mix pancake batter and water according to package directions
2. Stir in graham crackers, chocolate chips and marshmallow cream
3. Cook on hot griddle according to package directions until golden brown.
handful of chocolate chips
1 large marshmallow
Place the cone in the glass (pointed tip down.) Then place the caramel then chips then marshmallow in the cone. Place in the microwave for 15 seconds and see what happens.
Pull Apart S'mores
12 graham crackers, broken into squares
4 cups mini marshmallows
1 1/3 cups M&M's plain chocolate candies
Preheat the broiler. Spread peanut butter lightly over each graham cracker; arrange the crackers in rows in a 15 1/2 x 10 1/2 -inch jelly roll pan. Sprinkle the marshmallows and then the candies over all. Place the pan 6-inches below the broiler and cook until the marshmallows are lightly browned and softened, 1 to 3 minutes. Lightly press the candies into the melted marshmallows. Serve immediately. Makes 12 large S'mores.
S'mores Trail Mix
Golden Grahams, mini marshmallows, and chocolate chips. You can also throw in peanut butter flavored chips, white choc. chips, butterscotch flavored chips, Cheerios, Kix, etc.
2 cups honey graham cereal
2 cups low-fat granola cereal
2 cups crispy multi-bran cereal squares
2 tablespoons reduced-fat margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon
3/4 cup miniature marshmallows
1/2 cup dried fruit bits or raisins
1/4 cup mini semisweet chocolate chips
1. Preheat oven to 275°F.
2. Combine cereals in nonstick 15×10×1-inch jelly-roll pan. Melt margarine in small saucepan; stir in honey and cinnamon. Pour margarine mixture evenly over cereal mixture; toss until cereal is well coated. Spread mixture evenly in bottom of prepared pan.
3. Bake 35 to 40 minutes or until crisp, stirring after 20 minutes. Cool completely.
4. Add marshmallows, fruit bits and chocolate chips; toss to mix.
Easy S'more Pie
Make or buy a pre-made graham cracker crust. Melt a LARGE bar of chocolate, stir it into a large tub of cool whip. You'll have to decide how much chocolate is good for your taste. Put the cool whip mixture in the crust and put the whole thing in the freezer. Just before serving (5 minutes) - put marshmallow fluff on top of the pie, sprinkle with chocolate shavings and graham cracker crumbs!
S'more Bars - http://www.grits.com/smores.htm
3/4 c. Butter or Margarine, melted
3 c. Graham Cracker Crumbs
1/3 c. Sugar
1 c. Chocolate Chips
2 c. Miniature Marshmallows
Combine butter, crumbs and sugar. Press half firmly into greased 13 x 9 inch pan. Sprinkle chocolate chips and marshmallows, then remaining crumbs; press down. Bake at 375 degrees for 10 minutes; press down firmly with pancake turner. Cool completely before cutting.
12 graham cracker squares
3 Cups milk chocolate chips
2 tablespoons peanut butter
3 cups miniature marshmallows
1. Spray 13x9 inch pan with cooking spray
2. Put the graham crackers a plastic zip lock bag. Seal bag closed. squeeze the bag until crackers are broken into small pieces about the size of postage stamp.
3. Put the chocolate chips and peanut butter in the saucepan. Cook over low heat, stirring all the time with wooden spoon, until chocolate chips are melted. Take saucepan off hot burner. Stir in the graham cracker pieces and the marshmallows.
4. Spread the marshmallow mixture in the sprayed pan, using back of wooden spoon. Put pan of bars in the refrigerator for about 1 hour or until firm. Cut the pan of bars into 8 rows by 6 rows, using a sharp knife. Wrap any leftover bars in plastic wrap and store in refrigerator.
30 squares regular or chocolate graham crackers, divided
1 (12 ounce) package semisweet chocolate chunks
6 tablespoons butter or margarine, divided
1 (10 1/2 ounce) package mini marshmallows
1 (13 ounce) package cocoa-flavored sweetened rice cereal
Line 13 x 9-inch pan with foil; grease foil. Place 15 graham squares on bottom of pan, overlapping slightly.
Microwave chocolate chunks and 2 tablespoons butter in microwavable bowl on HIGH for 2 minutes; stir until melted. Spread 1/2 the melted chocolate over graham squares.
Microwave remaining 4 tablespoons butter in 4-quart microwavable bowl on HIGH for 45 seconds or until melted. Add marshmallows; mix to coat. Microwave 1 1/2 minutes or until melted, stirring after 45 seconds. Add cereal; mix to coat.
Press cereal mixture firmly over graham squares in pan. Drizzle with remaining melted chocolate. Immediately top with remaining 15 graham squares. Cool; cut into squares.
S'more Brownies - http://www.just-recipes.net/s%27more_brownies.htm
1 (21.5 ounce) package brownie mix
1 1/2 cups miniature marshmallows
6 graham crackers
8 (1.5 ounce) bars milk chocolate candy, coarsely chopped
1 Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan.
2 In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate.
3 Bake brownies for 15 minutes in the preheated oven. Remove and sprinkle the goodies evenly over the top. Return to the oven and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow brownies to cool before cutting into squares.
S'mores Cakes - http://www.foodtv.com/recipes/re-c1/0,6255,26362,00.html
1 box round whole wheat crackers (recommended: Carr's)
2 (1.55 ounce) milk chocolate bars, broken into pieces
2 tablespoons finely chopped walnuts
2 tablespoons sweetened coconut flakes
1 cup mini marshmallows
Muffin tin and paper cupcake holders
Preheat the oven to 350 degrees F. Place paper cupcake holders in a muffin tin, line each paper cupcake holder with 1 cracker. Top with a layer of chocolate pieces - the chocolate should lie flat. Sprinkle the chocolate with chopped walnuts and coconut flakes. Place another cracker on top.
Bake for 10 to 15 minutes, until the chocolate is melted. Remove from the oven and gently push the top cracker into the chocolate to make it stick securely. Cover the top crackers with mini marshmallows and bake for another 7 to 8 minutes, or until the marshmallows have browned.
Remove from the oven and set aside for 15 minutes before removing from the wrappers.
Teddy Wants S'more Muffins
42 squares Honey Grahams, finely crushed (about 3 cups crumbs)
1/4 cup sugar
1 Tbsp. Baking Powder
1 cup milk
1 egg, lightly beaten
3 Tbsp. honey
1-1/2 cups TEDDY GRAHAMS Chocolate Graham Snacks, divided
1/2 cup Miniature Marshmallows
1. PREHEAT oven to 350°F. Mix graham crumbs, sugar and baking powder in large bowl. Add milk, egg and honey; stir just until moistened. Stir in 1 cup of the graham snacks.
2. SPOON batter evenly into medium muffin pan sprayed with cooking spray. Toss remaining 1/2 cup graham snacks with marshmallows. Sprinkle evenly over batter; press lightly into batter.
3. BAKE 16 min. or until toothpick inserted in centers comes out clean. Let stand 5 min.; remove from pan. Serve warm.
4. Special Extra: For a special treat, drizzle muffins with 1 melted square of Semi-Sweet Baking Chocolate or Caramel. Let stand until set.
Sunshine S'more Cupcakes
1 (18.25 ounce) package French vanilla cake mix
2 tablespoons graham cracker crumbs
1 1/2 cups water
3 egg whites
24 milk chocolate candy kisses
1/2 cup graham cracker crumbs
1 (7 ounce) jar marshmallow crème
1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. beat for 2 minutes at high speed of an electric mixer.
3. Divide batter evenly among paper lined cups, filling about 2/3 full. Place a chocolate kiss in each cupcake, pressing in lightly. Spoon 1 teaspoon graham cracker crumbs onto each cupcake.
4. Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow creme. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minute to melt slightly.
Make Your Own Marshmallows
From Better than Store Bought, by Helen Witty & Elizabeth Colchie
1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract
1. Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan.
2. Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve.
3. In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form.
4. Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set.
5. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar.
6. Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.