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Today is National S’mores Day. A s’more traditionally consists of a roasted marshmallow on top of melted chocolate sandwiched between two graham crackers. It’s a very popular campfire treat loved by people of all ages! It’s ooey, gooey, toasty, deliciousness! What better way to honor this classic treat than by testing out a few recipes 🙂
First up is No Bake S’Mores. This recipe only requires 4 ingredients and is the perfect indulgence!
The recipe can be found here.
I find it easiest to line a bread pan with parchment paper or plastic wrap. Then place the graham crackers in a plastic bag and smash into fine crumbs. Melt the butter and add the graham cracker crumbs to the melted butter.
Pour the mixture into the bread pan but make sure to reserve 1 Tbsp to sprinkle on top. Press down to make a flat layer. If you want a thicker crust you can double the graham crackers and butter.
Now for the fun part…spoon large dollops of marshmallow fluff on top of the crust. I say “dollop” because it will be hard to spread so the more blobs of marshmallow fluff you can add the better. I also like to splurge for the big jar of marshmallow fluff 🙂 Gently spread to the sides of the pan.
Melt the chocolate and pour over the top of the marshmallow fluff. Gently spread to the sides of the pan.
Sprinkle the remaining graham cracker crumbs over the top.
Place in the freezer for 30 minutes then transfer to the fridge until ready to serve. Slice before serving with a warm knife. You might need to wipe off the knife between each slice because it will be sticky! Make sure to store any leftovers in the fridge.
The recipe can be found here.
Next up is Chocolate Caramel Baked S’mores. These are the perfect combination of sweet, salty, and crunchy.
The recipe can be found here.
Move an oven rack to the top slot and turn the oven to broil. Line a baking sheet with parchment paper.
Place the cookies or wafers on the baking sheet. My favorite cookie to use is a Stroopwaffle because you get a larger s’more and because there is caramel in the cookie, so it adds a little something extra to the taste. Use any cookies or wafers you are able to find though – anything will taste good!
Place a piece of chocolate on top. I like to use Ghirardelli Squares because there is a variety of flavors but feel free to use traditional Hershey’s or any chocolate of your choosing.
If you are using large marshmallows, slice them in half and place both halves on each piece of chocolate. If you are using smaller marshmallows, add a few on top of each piece of chocolate. If you really like marshmallows you could try the jumbo marshmallows 🙂
Place the baking sheet in the oven and broil for about 3-5 minutes or until the marshmallow turns golden brown and the chocolate starts to melt. I like to wait 3 minutes and then check periodically so they don’t burn.
Once removed from the oven, top with the other half of the cookie or wafer and enjoy. Yum!
The recipe can be found here.
Lastly, Homemade Marshmallows. It’s easier than you think! They are creamy, light, and richer than any store-bought version.
The recipe can be found here.
Combine cold water and gelatin in a small bowl and give it a quick stir. Set aside to swell (it will take on the consistency of wet sand, for reference).
Add more water and sugar to a saucepan and heat over low heat. Stir until the sugar is dissolved. Then add the gelatin mixture and bring to a boil. Reduce the heat slightly and continue to simmer for about 15 minutes without stirring. Make sure to watch the saucepan so the mixture doesn’t boil over or you will have quite the sticky mess 🙂
Remove from the heat and pour into a heat resistant bowl. Then add the vanilla and use a hand mixer to beat on high for about 5-10 minutes or until the mixture becomes thick.
Spray a 9×13 pan or 8×8 pan with cooking spray, depending on how thick you like your marshmallows. I like the size of the 8×8 pan so that’s my favorite to use. Pour the mixture into the pan and set aside for at least 2 hours. The marshmallows will “harden”, almost to the consistency of Jell-O.
Once hardened, cut into squares. This part can be tricky. It’s easiest to combine cornstarch and powdered sugar in a small bowl and rub a generous amount on a cutting board. Then remove the marshmallows from the pan and place on the cutting board. Sprinkle more of the mixture on top.
Use a sharp knife to cut into strips. Once you have the strips, sprinkle more of the mixture on each side. Cut each strip into squares and add the mixture to the newly exposed sides.
Place in an airtight container and store on the counter for up to one week.
The recipe can be found here.
S’mores are a classic treat that will never go out of style. If you’ve ever sat around a campfire, I bet you’ve enjoyed your fair share 🙂 I hope you enjoy these recipes and can make a tasty treat to celebrate National S’mores Day.
Happy Cooking!
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