A star filled night sky, crackling campfire, finding the perfect spot on a preferably charred, slightly glowing log for roasting your marshmallow that’s waiting on the tip of a stick until the inevitable poof when it’s enveloped in a small ball of flames. Next, what it’s all about…. the ooey gooey marshmallow-ey chocolate mess on your face and hands.
Maybe you have a secret method of getting it all neatly between the graham crackers? Not me.
A few weeks ago we had all the fixings ready and waiting, but two days of rain dampened our campfire plans for S’mores.
Can’t rain on our parade – we discovered a new method:
Don’t reserve these for campfires–they’re easy to do in the oven.
16- graham cracker squares
4- milk chocolate bars
1- cup mini marshmallows (un-used, not from marshmallow shooter misses)
- Preheat broiler.
- Arrange half of graham crackers on baking sheet. Top each cracker with 1 piece of the chocolate bars. Broil until chocolate is softened but not melted.
- Arrange 2 tablespoons marshmallows on each cracker. Broil until lightly toasted.
- Top with remaining crackers and serve.
Tomorrow is National S’mores Day – now we know – no campfire – no problemo…
The origin of S’mores dates back to the 1920′s. It’s believed the recipe was first discovered by Girl Scouts. S’more folklore suggests that S’mores got its name right by the campfire. After eating one, young kids chanted “gimme some more!”
S’mores for Halloween.