Summer to me, means being outside late, cooking over fires and what better to make over a fire than s’mores!!! The traditional s’more is made by toasting a marshmallow then layering it on top of a square of chocolate between two graham crackers – simple delight! But, if you’re looking to shake things up a bit as summer goes on, there’s no end to the s’more variations!
ROBINSON CRUSOES: Spread 1 tablespoon of peanut butter onto 2 graham crackers, then sandwich 1 toasted marshmallow between them – these can be made with or without the chocolate.
DOUBLE CHOCOLATE: Sandwich a toasted marshmallow between 4 thin squares of chocolate and 2 chocolate-covered graham crackers. (consider drizzling chocolate sauce over the whole thing!)
THIN MINT SMORES: Chocolate mints tend to be thin, so they melt exceptionally well. Toast the marshmallow, then sandwich it between 2 thin chocolate mints and 2 graham crackers.
DOWN AND DIRTY SMORE: Place a toasted marshmallow between 2 chocolate-covered cookies (like Fudge striped Shortbread, Chocolate covered Mint Cookies, Chocolate covered peanut butter Cookies).
OREO S’MORES: Separate the two side of the cookie, having no concern whether or not the white filling is on one side or the other. Place a toasted marhmallow between the cookies along with a half of a miniature size Mr. Goodbar.
Feeling a sugar rush? How about a fruity s’more?
TRACEY’S CARAMEL APPLE S’MORE*
2 chewy caramels
2 green apple slices, about 1/2-inch thick
Skewer the marshmallow followed by the two caramels on the same roasting stick. Roast until golden. Slide concoction onto one of the apple slices, top with remaining slice.
* (This recipe came from Lisa Adams Book, “S’mores: Gourmet Treats for Every Occasion”)
Speaking of Gourmet S’mores, head over here and find even more recipes for highbrow versions of this campfire classic!