My family like many others has the tradition of making S’mores during every summer camping trip. However during Canada’s long winter months I am often guilty of getting little smore cravings (especially while I was pregnant). So in order to cope with these cravings I created this recipe now nothing can compare to a smore made on the campfire but this recipe does come close.
INGREDIENTS - (these measurements are per S’more add additional quantities as needed)
2 Graham cracker squares
1 large Marshmallow (a few mini marshmallows may be used as substitute)
1 square of milk chocolate bar (I sometimes use chocolate chips as a substitute for the bar)
KITCHEN TOOLS YOU WILL NEED –
HOW TO MAKE –
Preheat your oven to 350 degrees. While your oven is heating line your cookie sheet with wax paper, this is not necessary but it will prevent the sticky marshmallow from getting on the sheet and will make for a much easier clean up. Do not substitute the wax paper for tin foil, as it tends to burn the graham cracker.
Place one of your graham crackers on the wax paper (if you are making more then one smore then be sure to only put half on the cookie sheet at this time as you will need the other to put on top later).
Place the cookie sheet in the oven and wait as the marshmallow rises and browns just slightly. Be sure to watch carefully it does not take long. Using a pair of oven mitts take the trey out of the oven and use your butter knife to spread the marshmallow to the sides of the graham cracker be very careful it will be very hot and sticky!
Next top with chocolate and sandwich together with remaining graham cracker square. Let cool a little before serving with a big glass of milk.
One bonus you have with making these S’mores in the comforts of your home is that you have the option of adding additional ingredients. Have fun trying things like coconut and peanut butter, Reeses peanut butter cups are a great substitute for the chocolate bar just break them into chunks and whola a new twist on a popular favourite.