According to nationalgeographic.com, s’mores have been around since 1927, which is when a recipe for “some mores” first appeared in a cookbook called “Tramping and Trailing with the Girl Scouts.” Who doesn’t love this magical mix of chocolate, marshmallow, and graham cracker? We have two recipes that put a twist on the old standard but are just as tasty.
S’more Bars (No Campfire Needed)
Recipe from averiecooks.com
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 5 full-size graham crackers, roughly chopped (about 2 cups)
- 1 heaping cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
(Recipe from delish.com)
2 sleeves graham crackers, broke into thin squares
3 cups semisweet chocolate chips
- Preheat oven to 350 degrees. In an oven-proof skillet, layer graham crackers and half the marshmallows and two cups chocolate chips. Top with another layer of marshmallows and bake until marshmallows are soft and golden, about 10 minutes. (Broil 2 minutes if you want them more golden.)
- Meanwhile, melt remaining one cup of chocolate chips on low heat. Drizzle melted chocolate over skillet and serve immediately.
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