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Gooey snacks leave them wanting s’more

Gooey snacks leave them wanting s’more
Gooey snacks leave them wanting s’more
Suetta Tingler

Bonfires, hayrides, visits to the pumpkin patch and huddling around campfires make October seem like the most magical month of the year. Devouring gooey treats that make you want “some more” is another one of autumn’s pleasures.

S’mores are an American classic treat, easy and simple, made from three common pantry ingredients that have old beginnings. Graham crackers were the inspiration of a Connecticut Presbyterian minister in the 1800s. The Aztec leader Montezuma earns credit for giving us cocoa in the early 16th century. And, from the marshes of Egypt grew the mallow plant from which Egyptians first collected its sticky, white sap to make candied delicacies. Without these three basics, there would be no s’mores.

Apparently, Girl Scouts had long loved the idea of eating what they called graham cracker sandwiches. Time passed and, in 1927, the Girl Scout publication Tramping and Trailing published a recipe for “Some Mores,” a yummy treat with the identify of today’s delicious s’mores. Some believe the s’more was the homemade version of the Moon Pie introduced in the 1910s. No matter its history, we do know that people have been sitting around campfires eating s’mores for a long time.

S’mores please! Here are a few twists on the classic favorite treat.

1 cup butter
½ cup sugar
¼ cup brown sugar, packed
2 eggs
2 teaspoons vanilla
2-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips
1-1/4 cups mini marshmallows
Preheat oven to 350 degrees. Grease 10-inch cast-iron skillet. Beat butter and sugars together until fluffy. Beat in eggs and vanilla. Add flour and other dry ingredients; stir and blend. Stir in 1 cup of the chocolate chips. Spread dough evenly in prepared skillet. Sprinkle marshmallows and the rest of chocolate chips over top of dough. Bake 35 to 40 minutes or until marshmallows are gooey and cookie is light brown. Cool for 10 minutes before cutting to eat.

(Southern Living magazine)
12 round buttery (Ritz) crackers
12 milk chocolate kisses
6 large marshmallows, cut in half
Line a baking sheet with aluminum foil for easy cleanup. Place crackers on baking sheet. Top each with 1 chocolate kiss and 1 marshmallow half, cut side down. Bake at 350 degrees for 8 minutes or just until marshmallows begin to melt. Let cool for 5 minutes. Watch the little ones because the center of the marshmallow will still be warm after the 5-minute cooling time. Chocolate kisses will soften but not melt.

(“Quick and Easy Menus on a Dime”)
8 to 10 whole graham crackers
1 package brownie mix plus ingredients
2 cups mini marshmallows
1 cup chocolate chips
2/3 cup chopped peanuts
Arrange graham crackers in a 9×13-inch baking pan. Mix brownie batter according to directions on package. Pour over crackers. Bake at 350 degrees for 25 to 30 minutes until a toothpick inserted in center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer until marshmallows are melted, puffy and golden. Cool before cutting.

8 regular graham crackers
3/4 cup milk chocolate chips
1-1/2 cups miniature marshmallows
Break each graham cracker into 4 pieces. Scatter cracker pieces in ungreased metal pie pan. DO NOT USE GLASS. Top with chocolate chips and marshmallows. Broil 6 inches from heat for 30 to 60 seconds or until marshmallows are puffed and golden, watching to prevent burning. Use additional crackers to scoop. Serves 4.

12 graham crackers, whole rectangles halved
3 milk chocolate bars
6 large marshmallows, halved
Preheat oven broiler and place rack at its highest position. Place graham crackers in a single layer on ungreased cookie sheet. Top half of each cracker with 2 squares of a milk chocolate bar. Top each of remaining graham cracker squares with 2 halves of marshmallows, sticky side down. Broil, watching carefully until marshmallow is toasted golden. Remove from the oven and assemble by turning marshmallow topped crackers over onto the chocolate topped crackers by gently smooshing them together.

(Gourmet magazine 1990)
2 cups graham cracker crumbs
1/3 cup sugar1/4 teaspoon salt
1 stick unsalted butter, melted
1 pound milk chocolate
4 cups mini marshmallows
In a bowl, combine well graham cracker crumbs, sugar, salt and butter. Reserve 1 cup of the mixture, press the remaining mixture into the bottom of a 13x9x2-inch flame-proof baking dish. Bake the crust in a preheated 350-degree oven for 12 minutes or until golden and let cool. In a bowl set over a saucepan of barely simmering water, melt the chocolate, stirring, then pouring it over the crust, spreading it evenly and sprinkle it with the marshmallows, pressing them lightly and sprinkling with the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds or until the marshmallows are golden. Let cool completely before cutting into squares. Makes about 24 bars.

Layer chocolate pudding, broken graham crackers and mini marshmallows in small containers, repeating layers once or twice so that marshmallows wind up on top. Chill 4 to6 hours before serving to soften the graham crackers.

Hint & tips:

Instead of graham crackers, give these possibilities a try: Keebler Fudge Stripe cookies (no other chocolate needed), Rice Crispy treats, chocolate chip cookies, Oreos or even Pop-tarts.

Substitute a Reeses peanut butter cup or an Andes Mint for the Hershey’s chocolate on your next s’more.

Forget the piece of chocolate and go with spreading Nutella on your crackers; add marshmallow.

Spread crunchy peanut butter on top of each graham cracker square and then add the chocolate and marshmallows.

Fill sugar cones with chocolate chips, mini marshmallows and peanut butter. Wrap in foil and place over hot coals. urn occasionally for 5 to 10 minutes.

Split open a banana and stuff with s’more ingredients of choice. Wrap in foil and place on grill for 5 to 8 minutes.