Every time we go camping we always have to have s'mores around the fire. Remembering to bring the s'more stuff is more important than our tent, blankets, and even the regular food. I forgot it one time and oh my word did I get in trouble. Let's just say that my kids thought I had personally ruined their lives.
So you can see that I have a few people around here that love the s'mores. It also seems to be the dessert of choice this summer with so many ways to make these little babies.
Because I can't do anything normal, we have s'mores with choices when we go camping. There is oreos, graham crackers, granola thins, and shortbread cookies for the outside and then pretty much any kind of candy bar for the outside. My favorite is the reese's pb cups and my kids is the cookies and cream hershey's bar. But the trick is to find a flat (clean) rock that you put next to the fire and let it heat up. When you are ready to start roasting your marshmallow, set you graham cracker (or whatever you are using for the outside) with your choice of candy bar on the rock and let the chocolate get super soft and melty. Then stick your roasted marshmallow on and you are in heaven. It's absolutely delicious!
Because we don't go camping all that often sometimes the craving for s'mores has to happen without the campfire. When I saw these delightful little bites on pinterest I knew I had the perfect answer to our s'more with no campfire dilemma (I know you can do them on your stove or your microwave but they never taste as good as when you are camping).
The kids were in love and frankly so was I. Now we can have s'mores all year round and I dare say they are just as good as sitting next to the campfire!
7 whole graham crackers, abt. 1 cup finely crushed
1/4 c. powdered sugar
6 Tbsp. butter, melted
2 bars Hershey's Bars, divided
4 Reese's Peanut Butter cups
12 large marshmallows
1. Preheat oven to 350 degrees F. Place graham crackers in your food processor and pulse until you have fine crumbs. (If you do not have a food processor, place your crackers in a large resealable plastic bag and finely crush into crumbs) Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
2. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 2 minutes. Meanwhile, coarsely chop peanut butter cups. Remove pan from oven; place about a teaspoon of peanut butter cups in each muffin cup. Return to oven for 2 more minutes.
3. Cut marshmallows in half crosswise using shears dipped in cold water. Remove pan from oven and place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
4. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups. Enjoy!
Source: slightly adapted from Texas Cottage