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Step Your S’mores Game Up With These Campfire Perfect Recipes

There’s nothing like a s’more made from a marshmallow freshly roasted over a campfire. It’s so simple and satisfying to slide that gooey mess off of a stick, plop it on the chocolate, and squish it between those graham crackers.

Unfortunately for many of us, adulting gets in the way of those types of simple pleasures. The next time you find yourself pining for that taste of your childhood, give one these yummy s’mores recipes a try.

S’mores Krispie Treats

Ingredients:

3 cups Rice Krispies
4 graham cracker sheets broken into bite-sized pieces
1 10 oz bag of mini marshmallows
3 tablespoons of butter
½ cup chocolate chips

Instructions:

In a large bowl, combine the Krispies, chocolate chips and graham cracker bits. Reserve 1 cup of the marshmallows. Set aside.

In a medium saucepan set over medium heat, melt the butter. Add the remaining marshmallows and stir with the butter until thick and melty. Pour into the bowl with the krispies and use a buttered spatula to stir it all together. Press into an even layer in a buttered 8×8 pan.

Top with reserved marshmallows. Either use a kitchen torch to toast the top OR stick the pan under the broiler for a few minutes. (Be sure to watch it carefully or it will burn.) Allow to cool in the fridge for about a half hour, then cut into bars and enjoy!

S’mores Ice Cream Popsicles

 

Ingredients:

For the roasted marshmallow ice cream:
1 quart homemade (freshly churned directly from the ice cream maker) or very soft store-bought vanilla bean ice cream
8 oz large marshmallows

For the chocolate coating and graham crackers:
12 oz “good” chocolate (any kind you’d like—milk, semi-sweet, bittersweet, or a combination of any of them)
2 tsp canola oil
6 oz graham crackers, crushed into pieces

Instructions:

Roast the marshmallows over a real fire or over an open flame of a gas stove. The fastest way to roast a whole bunch of marshmallows at one time is under the broiler, though, so turn the oven broiler on, position the top rack in the second position from the top of the oven, and line a large baking sheet with a piece of parchment paper. Scatter the marshmallows on the baking sheet and pop the baking sheet in the oven. Watch the marshmallows carefully—they will burn easily! Roast the marshmallows, turning them every couple of minutes with a pair of tongs to ensure you’ve roasted all of the sides and the centers become very soft.

While the marshmallows are still hot, stir them into the freshly churned or softened ice cream in a large bowl. Pop the bowl into the freezer for 1 hour to allow the ice cream to set up a bit.

Scoop the ice cream into your popsicle molds and add a popsicle stick to the center of each mold. Transfer the molds to the freezer and allow the ice cream to freeze completely, about 4 hours, before proceeding. Once the popsicles are frozen, line a large baking sheet with parchment paper and place it in the freezer. Dip the popsicle molds in a bowl of warm water for about 10 seconds and slide a sharp knife between the ice cream and sides of the molds to loosen the popsicles. Gently ease the popsicles out of the molds and place them on the baking sheet in the freezer. Allow the popsicles to freeze for at least 1 hour before you assemble with the chocolate and graham crackers.

To make the chocolate coating and assemble: Place the chocolate and oil in a glass bowl set over a shallow pot of water (don’t allow the bottom of the bowl to touch the water). Bring the water to a gentle simmer over medium-low heat and stir the chocolate and oil together until the chocolate is completely melted and the two have combined. Carefully remove the bowl from the pot and immediately dry the sides of the bowl. Don’t allow any steam to mix with the chocolate or your chocolate will harden. Allow the chocolate to cool for 15 minutes before proceeding but leave the water in the pan—you may need it later.

Place the crushed graham crackers in a shallow pie or baking dish. Once the chocolate has cooled, using a large spoon, spoon the melted chocolate over one popsicle (leaving the others in the freezer while you work) so that it completely coats the ice cream. Run the spoon over the chocolate to smooth it out and help the excess chocolate drain off into the bowl.

Immediately roll the popsicle in the graham crackers, using your fingers to help the graham crackers stick. Place the finished popsicle back on the baking sheet in the freezer and repeat with the remaining uncoated popsicles. If the chocolate starts to cool too much, you can gently reheat it over the pan of simmering water until it is pourable again. Allow the finished popsicles to cool for 1 hour before serving. Wrap any uneaten popsicles in plastic wrap and toss them in a large zip-top bag to store in the freezer.

Chocolate Chip Cookie S’mores

Ingredients:

2 2/3 cups all-purpose flour
1 Tbsp cornstarch
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, softened
1 1/4 cups packed light-brown sugar
1/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 (12 oz) bags chocolate chips, divided (whatever kind you like)
32 large marshmallows

Instructions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy, about 30 seconds to one minute. Mix in eggs one at a time and then stir in vanilla. With a mixer set on low speed, slowly add in the flour mixture and blend just until combined. Mix in the chocolate chips.

Shape dough into 2 Tbsp balls each and set on Silpat or parchment paper lined baking sheets, spacing two inches apart. Bake in a preheated oven for nine to 12 minutes. Remove from oven and allow to cool completely.

Heat the remaining chocolate in a microwave on 50% power in 30-second increments, stirring between until melted and smooth. Spread chocolate over the bottom side of half of the cookies. Toast marshmallows over a fire pit or over the stove burner rotating occasionally until golden brown (if using the stove burner be very careful that the marshmallows don’t touch the burner, also I recommend using the shorter roasting sticks to toast over the stove).

Place 2 marshmallows over chocolate covered cookies, then top with another cookie and serve immediately. You can make the cookies ahead of time, too, and simply add chocolate and marshmallows when serving for best results.