This week we have been celebrating S'mores! That ooey, gooey goodness is sure to make any party a hit. Today I have found a few of my favorite S'more Flavors and want to share the recipes with you. Who is ready for some yummy S'mores??
Check out this amazing recipe for S'mores Crescent Rolls byLemon Tree Dwelling...so yummy yet hearty and perfect when you aren't fireside!
1 can refrigerated crescent rolls (8 count)
¼ c. Nutella
64 mini marshmallows
40 chocolate chips
2 graham crackers
Unroll crescent dough into triangles.
Top each with 1 tsp. Nutella, 8 mini marshmallows, 5 chocolate chips, and ¼ graham cracker (broken into pieces).
Carefully roll dough into crescent shape, starting at the wide end and working your way to the point.
Bake at 375 degrees for 10 minutes or until golden brown.
Drizzle with remaining Nutella (you may have to heat it slightly to make it the right consistency).
How about this recipe for Chocolate S'mores Cookie Bars by the Baker Upstairs. A wonderful way to combine the crunch of graham cracker and the gooeyness of marshmallows into an easy to eat cookie bar.
1 sleeve graham crackers, more or less as needed
1 stick butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
2/3 cup semi-sweet chocolate chips, melted (I did mine in the microwave at 50% power)
1 egg + 1 egg yolk
3/4 cup flour
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/3 cup miniature marshmallows
2 graham crackers, broken up into small pieces
1 1/2 cups miniature marshmallows
2 Hershey's candy bars, broken into squares
Preheat oven to 350. Line a 9 x 13 pan with tin foil or parchment paper. Make a single layer of graham crackers covering the bottom of the pan, breaking the crackers as needed to make them fit. Set aside. In the bowl of a stand mixer or a large mixing bowl, cream together butter and sugars. Mix in melted chocolate, then mix in egg and egg yolk until just combined. In a separate bowl, whisk together flours, cocoa powder, baking soda, and salt, then add to wet ingredients, mixing until just combined. Fold in remaining chocolate chips and 1/3 cup mini marshmallows. Spread cookie dough over the graham crackers. (To be honest, this part was a little frustrating... I think the best way to do it is to scoop cookie dough evenly over the crackers, and then use your hands to pat the dough into an even layer.)
Place in the oven and bake six minutes. Remove and sprinkle the dough evenly with graham cracker pieces, marshmallows, and candy bar squares. Use your hands to gently press the toppings into the dough slightly. Bake an additional 10-12 minutes, or until marshmallows are lightly browned. Remove from oven and let cool 30 minutes before removing from the pan. I cut mine into 18 squares, and they were the perfect size for me.
And last but not least, check out these Vegan and Gluten Free S'mores Cupcakes by Pickels and Honey. How cool is that? Not only can you enjoy the taste of S'mores but you do it in a fairly healthy way for those families that may need Vegan and Gluten Free!
For the Vegan Buttermilk:
½ cup + 2 tablespoons non-dairy milk (I used homemade unsweetened almond milk)
2 teaspoons apple cider vinegar
For the Cupcakes:
½ cup sorghum flour
½ cup brown rice flour
⅓ cup coconut sugar
¼ cup freshly ground flax seeds
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup unsweetened applesauce
2 tablespoons coconut oil, melted, plus additional for greasing the pan
½ teaspoon vanilla bean powder
¼ teaspoon cinnamon
⅛ teaspoon almond extract
For the Topping:
½ cup vegan chocolate chips
1 teaspoon coconut oil
For the Garnish:
1 vegan marshmallow per cupcake
Preheat your oven to 350 degrees F.
Lightly grease a cupcake pan.
Prepare the vegan buttermilk by combining the non-dairy milk with the apple cider vinegar. Whisk well and allow to sit for 5-10 minutes to curdle.
In a large bowl, mix together the sorghum and brown rice flours, coconut sugar, ground flax, coconut flour, baking powder, baking soda, and sea salt.
Mix in the applesauce, coconut oil, vanilla bean powder, cinnamon, and almond extract, then stir in the buttermilk mixture.
Let the batter sit for 5 minutes to allow the coconut flour and flax to absorb the wet ingredients. The mixture should be very thick.
Using an ice cream scoop, evenly distribute the batter into the prepared baking pan.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan before topping.
While the cupcakes are cooling, prepare the chocolate topping by microwaving the chocolate chips and coconut oil in a shallow microwave-safe dish for 30 second intervals, making sure to stir them well (I did two 30 second intervals to melt mine completely).
Take the completely cooled cupcakes and dip each into the melted chocolate. Using a shallow dish will make this easier and keep the cupcakes intact.
Toast the vegan marshmallows over an open flame (I used my stovetop) and top each of the cupcakes with a marshmallow.
Enjoy immediately for a messy, gooey marshmallow, melted chocolate s'mores experience!
While on the subject of S'mores, have you thought about having a "S'mores Bar" at your next party? How cool is that? Check out these amazing "S'mores Bar"...
Look at this adorable "S'mores Bar"by Kevin and Amanda! I love how they put out all the different candy bars and spreads. I bet you could make some yummy S'mores with all this...
I love how cute this "S'mores Bar" by Babble is! Perfect for those parties outdoor by the campfire and I just love the buckets they used to display the ingredients.
Look at this fun idea for a wedding reception using a "S'mores Bar" by the Kitchn! I love how they lined up all the little cans of fire and everyone just went down the line to make their s'mores!
Make sure to head on over to my Pinterest S'mores Board and check out all the amazing recipes and party ideas! Make sure to repin a few of your favorites! Don't forget to Celebrate Everyday!!