More s'mores, please

Cooking with Cathie

editorial@sierrastarAugust 27, 2013 

One of my favorite treats is the marshmallow. Well, not just one, of course. Maybe one bag! I especially love toasted marshmallows, like the kind you make while camping and sitting around the fire at night. And that leads me to that yummiest of treats: s'mores! I thought that this week we could have some sticky fun and check out a few recipes that feature the s'mores theme.


S'mores bars

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 milk chocolate candy bars (1.55 ounces each)
  • 1 cup marshmallow creme
  1. Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, combine flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
  2. Press remaining mixture into a greased 9-inch square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
  3. Bake in preheated oven for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Makes 11/2 dozen.

S'mores cups

  • 6 milk chocolate candy bars (1.55 ounces each), broken into pieces
  • 1 1/2 teaspoons vegetable oil
  • 2 cups miniature marshmallows
  • 8 whole graham crackers, broken into bite-sized pieces
  1. In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50 percent power for 1 to 1 1/2 minutes or until chocolate is melted, stirring once.
  2. Stir in marshmallows and graham crackers. Spoon into paper-lined muffin cups (about 1/3 cup each). Refrigerate for 1 hour or until firm. Makes 12 servings.

S'mores candy

  • 2 cups milk chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 package (14.4-oz.) whole graham crackers, quartered
  • 1 cup marshmallow creme
  • 2 cartons (7-oz. each) milk chocolate for dipping (see note)
  • 4 ounces white candy coating, coarsely chopped

Note: Try Baker's Dipping Chocolate, which comes in 7-oz. microwavable tubs.

  1. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; whisk until smooth. Cool, stirring occasionally, to room temperature or until chocolate mixture reaches a spreading consistency, about 10 minutes.
  2. Spread over half of the graham crackers; spread marshmallow creme over remaining graham crackers and press together.
  3. Melt dipping chocolate according to package directions; dip half of each cracker in melted chocolate and allow excess to drip off. Place on waxed paper; let stand until set.
  4. In a microwave, melt candy coating; stir until smooth. Drizzle over tops. Return to waxed paper; let stand until set. Store in an airtight container. Makes 4 dozen.

S'mores ice cream pie

  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 4 cups vanilla or chocolate ice cream, slightly softened
  • 3 cups miniature marshmallows
  • 4 (1.55 oz. each) milk chocolate candy bars, finely chopped
  • Whipped topping or sweetened whipped cream (optional)
  • Additional graham cracker pieces, miniature marshmallows and chopped candy bar (optional)
  1. Butter bottom and sides of 9-inch pie plate. In small bowl, stir together graham cracker crumbs, melted butter and sugar until well blended. Press crumb mixture evenly on bottom and up sides of prepared pie plate. Freeze 5 minutes before filling.
  2. Stir together ice cream, marshmallows and chocolate bar pieces; spoon into crust. Cover; freeze until firm.
  3. Soften slightly to serve. Garnish with whipped topping, graham cracker pieces, marshmallows and chocolate bar pieces, if desired. Makes 8 servings.

S'mores bites

  • 6 graham cracker sheets (see note), or 12 saltine or Ritz-type crackers
  • 6 large marshmallows
  • 12 chocolate kisses or Rolos candy, unwrapped

Note: Graham crackers that have been opened for a couple of days may be easier to cut into circles without breakage. Personally, I just use graham cracker quarters, as the bites don't have to be round.

  1. Break graham cracker sheets in half, then cut each half into a circle using a 2 1/4 -inch circle fondant cutter or metal cookie cutter (if using round crackers no cutting needed). Using clean scissors, cut each marshmallow into 2 halves.
  2. Heat oven to broil and place oven rack two levels below broiler. Align graham crackers in the center of a cookie sheet about 1/2 inch apart from each other (you want them all to be near the center so they are directly under the broiler and cook more evenly at the same time).
  3. Top each graham cracker with a marshmallow with the cut/sticky side down. Place marshmallow topped graham crackers under broiler. Do not walk away! Watch them closely as they will toast quickly. Allow to toast until golden, rotating pan with oven mitt as needed Leaving the oven door open a bit allows you to keep a close eye on the process.
  4. Once golden brown, immediately remove from oven, place 1 kiss or Rolo in the center of each toasted marshmallow and gently press down. For best results serve warm, just like a real s'more. Makes 12 servings.

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