Enjoying a decadent s’mores on National S’mores Day (Aug. 10) doesn’t mean you need to build a campfire.

RELATED: Three twists on the classic s’mores recipe, Aug. 6, 2015

RELATED: The new glory of s’mores, June 18, 2014

Really, all you need is chocolate, marshmallows, graham crackers and some creativity. The campfire is a bonus.

These three recipes will allow you to enjoy the summery dessert all year long. The best part? You can add ingredients like fruit, Nutella or peanut butter to any of them for custom indulgence.

S’MORES CUPS

Recipe from The First Year Blog.

Ingredients:

  • 12 large marshmallows, halved
  • 7 graham crackers, crushed
  • 2 milk chocolate candy bars, divided into rectangles
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted

Directions:

  1. Preheat your oven to 350 F.
  2. Coat a mini muffin tin with cooking spray.
  3. In a medium-sized bowl, mix together the crushed graham crackers, powdered sugar and butter.
  4. In each muffin tin cup, press the mixture into the bottom, making sure each cup has an equal portion and that the mixture completely covers the bottom of the cups.
  5. Bake until the edges bubble, about 4 to 5 minutes.
  6. Remove the pan from the oven and place a piece of chocolate into each cup, then top with a half of a marshmallow. Bake until the marshmallows are soft and gooey, about another 2 to 4 minutes.
  7. Use the oven broiler for 1 to 2 minutes to brown the marshmallows, if you desire. Cool for 15 minutes before serving.

S’MORES ROLLS

Recipe from Lemon Tree Dwelling.

Ingredients:

  • 64 mini marshmallows
  • 40 chocolate chips
  • 2 graham crackers
  • 1 can crescent rolls, refrigerated
  • 1/4 cup Nutella

Directions:

  1. Preheat your oven to 375 F.
  2. Break apart the crescent rolls into triangles.
  3. Top the widest part of each crescent roll with 1 teaspoon Nutella, 8 mini marshmallows, 5 chocolate chips and 1/4 piece graham cracker broken up. Roll up the crescent rolls starting with the wide end.
  4. On a metal pan, place the crescent rolls and bake in the oven for 10 minutes. While the crescent rolls are baking, heat up the rest of the Nutella.
  5. When the crescent rolls are done, drizzle the warmed Nutella over the rolls. Let them cool, then enjoy!

S’MORES BROWNIES

Recipe from Betty Crocker.

Ingredients:

  • 1 box fudge brownie mix
  • Ingredients called for in brownie mix
  • One 12-ounce jar hot fudge topping
  • 2 cups mini marshmallows
  • 1 cup broken up graham crackers
  • 1 cup marshmallow creme
  • 3 tablespoons water

Directions:

  1. Follow directions for brownie mix and make brownies as directed in a 9-by-9 pan. Allow brownies to cool for 30 minutes after baking.
  2. Use a wooden dowel to poke holes in the brownies, making sure the holes are about an inch apart.
  3. Microwave the marshmallow creme on high for about 30 seconds, until they’re soft. Add the water, stir until the mixture is smooth, then pour it over the brownies. Let this stand for 30 minutes.
  4. Spread half of the hot fudge topping on top of the brownies. Sprinkle the broken graham crackers and mini marshmallows on top of the hot fudge. Broil the brownies for about 4 to 6 minutes with the marshmallows about 4 to 6 inches below the heat source.
  5. Drizzle the rest of the hot fudge topping on top of the brownies. Serve warm or cool.
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