Happy National S’More Day!

Happy National S’More Day, GenGirls! To celebrate such a delicious day, here’s three of our favorite recipes for this yummy snack.

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Recipe via Melissa-Dionne

S’More Bites

Ingredients:
6 graham cracker sheets, or 12 Saltine or Ritz Crackers (or as many as you wish)
6 large marshmallows (enough to fit your crackers)
12 Hershey’s Kisses, unwrapped (enough to top your crackers)

Directions:
1 – Break graham cracker sheets in half.
2 – Using clean scissors (or a clean knife) cut each marshmallow into 2 halves.
3 – Heat oven to Low Broil.
4 – Align graham crackers in the center of a cookie sheet about 1/2″ apart from each other.
5 – Top each graham cracker with a marshmallow with the cut/sticky side down.
6 – Place marshmallow topped graham crackers under broiler (turn oven light on if you have one). DON’T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed.
7 – Once golden immediately remove from oven, place 1 Kiss in the center of each toasted marshmallow and gently press down.  For best results serve warm, just like a real S’more.
8 – Enjoy!

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Recipe via Yammie’s Noshery

S’more Brownies

Ingredients:
3 cups graham cracker crumbs
1/2 cup brown sugar
2 sticks butter, melted
A box mix of brownies
6 Hershey bars
1 bag of marshmallows

Directions:
1 – Combine cracker crumbs, brown sugar and butter.
2 – Press firmly into the bottom of pan. Put in freezer.
3 – Make brownies and add Hershey bar chunks.
4 – Pour batter over chilled crust.
5 – Bake according to instructions, but remove 10 minutes before completion and line surface with marshmallows.
6 – Return to oven and continue baking for the remaining 10 minutes.
7 – Enjoy!

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Recipe via Cherry Tea Cakes

S’More Cake

Ingredients:
1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
1 1/4 cup buttermilk
2 cups all-purpose flour
3/4 cup dutch process cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
3 cups mini marshmallows
4 sheets of graham cracker cookies

Directions:
1 – Preheat oven to 325 degrees F (165 degrees C). Line a Jelly Roll pan with parchment paper. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2 – In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Pour batter into prepared pan.
3 – Bake in the preheated oven for 15 minutes minimum, or until a toothpick inserted into the center of the cake comes out clean.
4 – In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars and mini marshmallows liberally across the entire cake while still warm.
5 – Turn oven to broil, and toast the marshmallows for two minutes, or using a crème brulee torch roast the tops of the mini marshmallows. Allow to cool.
6 – Garnish with graham cracker cookies before serving.

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