Its no secret that we love some marshmallow, chocolate and graham. You can find s’more ideas here, here and here. Well here’s one more to add to your arsenal.
- 1 bag of Mini Chocolate Chips
- 1 jar of Marshmallow Bits
- 1 box of Teddy Grahams
- 1 large bag or 8 cups of Mini Marshmallows
- 6 tablespoons of Butter
Microwave the mini marshmallows and butter until it is smooth. Add in the rest of the ingredients and gently stir until it is all incorporated and completely coated by the marshmallow/butter mixture. The chocolate chips will melt from the heat of the marshmallow.
Flatten it down in a greased pan. I used a jelly roll pan, but it didn’t quite fill it. I think a 9×13 pan would have worked. Place it in the frig to set and harden. Once it’s completely set, cut it into bars or even smaller if you want to enjoy it a little slower!
I dare you to eat just one!
The inspiration for this post came from A Lot On Your Plate! Recently, I read Jess’s post on the “Twisted S’more” … (check it out here! ) and as soon as I saw Nutella I was sold! I happened to have all of these ingredients because I was the sucker that bought into my local supermarket’s display of graham crackers, chocolate and jumbo marshmallows! You win Ralph’s! Sheesh! Anyways, the kids and I have been having S’mores for dessert for a few nights and it was getting kind of old..until I read this post! Yay!! We tried out one of the suggested “Twisted S’mores” and came up with a few of our own!
The Banana Nutella S’more….
I think I will never buy a Hershey bar again! Nutella is my “go to” for s’mores from now on! Nutella rocks!!
These were our versions of a Twisted S’more!!
The Elvis S’more….
Spread peanut butter on the graham cracker, add 2-3 slices of bananas and add 1- toasted marshmallow. Top with another honey graham cracker and enjoy!
This version had us shaking our hips Jail House Rock Style!! The great thing is that the peanut butter gets melted easily and mixes well with the toasted ‘mallow! I love toasted PB&J because melted peanut butter is heavenly!
The Date Night S’more…
Spread Nutella on the graham cracker, add 2-3 sliced bananas, 3-4 sliced strawberries, 1 toasted marshmallow… devour!
This version was going to be my Banana Split S’more until I actually ate it! This is a dream! The sweet bananas and strawberries are a perfect combination to the Nutella and marshmallow. These get so melted and delicious, you’ll be licking chocolate off your fingers! This is not your kid’s s’more, it’s sin-fully sweet!!
Who doesn’t love S’Mores in the summer time?
Well here at WhoopieCookie we can’t seem to get enough. Check our other S’More-related posts here, here and here.
To make the S’More cups you’ll need…
3/4 cup softened butter
1/2 cup sugar
1/2 packed brown sugar
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1 cup graham cracker crumbs (one full package–there are several packages in a box)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 bag of chocolate chips (I used bittersweet)
1 chocolate bar (I used bittersweet)
1 bag of large marshmallows
Once you’ve got all that…
Preheat your oven to 350 degrees.
Beat the butter and sugars together until fluffy. Add the egg and vanilla. In a separate bowl combine your dry ingredients (flour, graham cracker crumbs, baking soda and salt). Add the dry mixture to your fluffy butter. Mix well.
Use the back of a spoon to break the chocolate bar into pieces. Drop a spoonful of the dough into a greased cupcake pan. Top with a small piece of chocolate. Cover with dough until 3/4 full. Keep going till you’re out of dough. Bake for 15 minutes until the edges are golden brown and the center is set.
As soon as they are done baking (I didn’t even pull them completely out of the oven), place marshmallows on top and put them under the broiler for just under a minute or until they are nice and toasty! A note on the marshmallows: I was concerned that just placing the one mallow on top wouldn’t fill the graham cup like I wanted so I cut them (with kitchen shears) in half and placed three on top of each. They turned out looking a bit like flowers, which was a pleasant surprise.
Pull them out of the oven and place on a wire rack to cool. I added another piece of chocolate to the center of the “flower” as a garnish. Once they are completely cool, dip the bottom in some more chocolate! Allow the chocolate to set on a wire rack.
This recipe yields 18 delicious S’More Cups. It’s a multi-step process, I know. But trust me, TOTALLY WORTH IT!!!
These were gone so quickly that I only got to eat one!
So, tonight was a better baking night, the finale of the Smore’s pop! Yesterday was a bit of a challenge with the little pops, but the almond bark worked great! I melted the bark and then dipped the pops. Lastly, dip or sprinkle the graham crakers on top.
The best part about the smore pop is that you could use any combination and it will taste great! You can add the crumbled graham crakers to the cake and then make them into cake balls, you can add mini mashmallows on top or in the center of the cake, you can use marshmallow fluff or frosting.. it sure would be a tastey experiment!
Yesterday was the first day of Summer! A few of my favorite things about summer are warm summer nights, camping, and S’mores! To make this crowd favorite dessert/snack portable, why not make it a pop?
I started by baking a chocolate cake in a 9×13 pan, the boxed kind. I let it cool and then crubled it. I then added marshmallow fluff. start with a little and you can gradually add more until you can ball it up in your hand and it sticks. I suggest mixing the fluff in with a spatula… it’s a sticky mess! I balled mine up and shaped them into jumbo marshmallow size.
I tasted the cake mix and the marshmallow fluff didn’t add the flavor I was hoping for. Yvette had suggested adding a mini marshmallow in the center and ball the cake around it. A very good solution! I, however, didn’t have time to make a run to the grocery store. I decided to butter a little of the fluff on top before putting the pops in the freezer.
While the little cakes were freezing- about 25 minutes, I crushed up a couple squares of graham crackers for the topping. I also started melting the candies for the outside coating. The melting candies create a thick outside shell, this is great for cake balls, but I wanted my little cakes to maintain their mashmallow shape! As you can see… they look like mis-shaped. I also had this thought of dipping only the bottom and leaving a little of the cake showing to appear burnt from the camp fire.. it was a thought.
I tried to thin the melted candy out… that was a disaster! It did the opposite! So I will be on the hunt for almond bark! Yvette said she uses it for her pops.. it’s a little thinner consistency. I hope that the almond bark works!
the saga continues…stay tuned for the finished result in tomorrow’s post!