If you needed proof that there is a day for just about everything, then here it is. Today just so happens to be National S'mores Day.
That's right, an entire day devoted to the gooey, chocolaty goodness that is the S'more.
Made with graham crackers, chocolate and toasted marshmallows, the S'more has been a campfire favorite since it first appeared in the 1927 Girl Scouts handbook.
The best S'mores are still those assembled around the campfire, but creative cooks have found ways over the years to enjoy this delicious treat indoors. If you find yourself unable to celebrate the S'more in its traditional form today, try one of these recipes.
Betty Crocker's Warm Toasted Marshmallow S'mores Bars
Patch Editor Brooke Tajer found this recipe on Pinterest. A single batch can feed up to 24 people, depending on how you cut the bars.
- 1 pouch (1 lb 1.5 oz) sugar cookie mix
- 1 c. graham cracker crumbs
- 1 c. butter or margarine, melted
- 3 c. milk chocolate chips (18 oz)
- 4 1/2 c. miniature marshmallows
To start, preheat the oven to 375 degrees. In a large bowl mix together the crumbs and the cookie mix. Add the melted butter and mix until a soft dough forms. Pour the dough into an ungreased 13-by-9 inch pan. Spread, evenly, along the bottom of the pan. Bake for 18-20 minutes, or until set.
Sprinkle immediately with the chocolate chips, and let stand for 3-5 minutes to let the chips melt. Spread the melted chocolate evenly over the crust. Set the oven to broil. Sprinkle the marshmallows over the chocolate. Place in the oven under the broiler and brown the marshmallows – 20 to 30 seconds. Watch carefully, the marshmallows will brown quickly. Let the bars cool for 10-15 minutes before slicing and serving. Store leftovers in an airtight container. You can warm these back up in the microwave for a few seconds for a delicious treat the next day. Enjoy!
This recipe was submitted to TasteofHome.com by Katie Lemery of Cuddebackville, NY. It serves 12.
- 1/2 cup shortening
- 1/4 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2-3/4 cups graham cracker crumbs
- 3 teaspoons baking powder
- 1 can (12 ounces) evaporated milk
In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Pour the mixture evenly into two 9-inch round baking pans lined with greased waxed paper. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
This recipe uses homemade frosting, but a jar of marshmallow fluff with chunks of chocolate would cut preparation time in half.
This recipe was submitted to TasteofHome.com by Lillian K. Julow of Gainesville, FL. It serves four.
- 8 large chocolate chip cookies
- 4 teaspoons hot fudge ice cream topping
- 4 large marshmallows
- 4 peanut butter cups
Spread the bottoms of four cookies with fudge topping. Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally. (Patch suggestion: Place marshmallow-topped cookies on a cookie tray and place under your oven broiler until brown.) Place a marshmallow and a peanut butter cup on each fudge-topped cookie and top with the remaining cookies. Serve immediately.
How do you make S'mores?