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Could I have s'mores?

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Summer treat makes a comeback

By Greg Summers

It’s a sure sign that warm weather is on the way.

Right now, somewhere on a grocery store shelf, you’re going to find space dedicated to graham crackers, marshmallows and large Hershey’s Milk Chocolate bars.

That’s the way it should be.

When you’re in the mood to make s’mores, you shouldn’t have to walk the aisles looking for the ingredients. It should be a quick dash in and back out the door.

A toasted marshmallow that’s been skewered on the end of a stick and held above a campfire until it starts to brown and then sandwiched between two graham crackers with a piece of a soon-to-be melting chocolate bar could be the world’s most perfect snack.

With only three ingredients, it’s certainly one of the simplest to fix.

It’s also aptly named.

According to The Hershey Co., the word is a contraction of the phrase “some more,” depicting the image of campers who weren’t satisfied by the first bite. As a joke, some say the name comes from those who were so busy eating them that they didn’t want to waste words by using complete sentences.

Although the origin of s’mores is unknown, the first printed record of a s’mores recipe appeared in a 1927 Girl Scout handbook.

Regardless of where the name “s’more” came from, it is now an honest-to-goodness word that appears in Webster’s New World College Dictionary.

Although fun is not part of the definition, it should be.

After all, everybody knows the gooey mess that forms when a roasted marshmallow collides with a piece of chocolate is finger-licking fun.

While s’mores make the perfect camping treat, they aren’t just limited to the campfire. Three recipes – S’mores Ice Cream pie, S’mores Sandwich Bar Cookies and Easy S’mores Clusters are courtesy of The Hershey Co.

S’mores Ice Cream Pie is a cold treat that makes a great Memorial Day dessert.

Easy S’mores Clusters are an easy, quick snack that kids of all age will enjoy. S’mores Sandwich Bar Cookies bring the gooey goodness of this all-American snack indoors.

S’mores Ice Cream Pie

Ingredients

1 1/4 cups Honey Maid Graham Cracker crumbs

1/3 cup butter

1/4 cup sugar

4 cups slightly softened vanilla or chocolate ice cream

3 cups miniature marshmallows

4 Hershey’s Milk Chocolate bars, finely chopped

Directions

– Butter the bottom and sides of a 9-inch pie plate.

– Stir together graham cracker crumbs, butter and sugar until well blended. Press crumb mixture evenly on bottom and sides of prepared pie plate. Freeze five minutes before filling.

– Stir together slightly-softened ice cream with marshmallows and finely chopped chocolate bars. Spoon mixture into pie shell, cover and freeze until firm. Soften slightly to serve.

 

S’mores Sandwich Bar Cookies

Ingredients

5 Hershey’s Milk Chocolate bars

3 cups Jet-Puffed Miniature Marshmallows

1 stick butter

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

3/4 cup Honey Maid Graham Cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

Directions

– Preheat oven to 350 degrees. Grease an 8-inch square baking pan.

– Beat 1 stick of butter with 3/4 cup sugar until well blended. Add egg, vanilla extract and mix well.

– In a separate bowl, stir together all-purpose flour, cracker crumbs, baking powder and salt. Combine with butter mixture and mix until well blended into a dough mixture.

– Press half of dough mixture into prepared baking pan and bake for 15 minutes. Arrange milk chocolate bars over baked crust and sprinkle with miniature marshmallows. Sprinkle top with remaining dough and bake 10 to 15 minutes or until lightly browned. Cool completely and cut into bars.     

Easy S’mores Clusters

Ingredients

6 Hershey’s Milk Chocolate bars, broken into small pieces

2 cups Jet-Puffed miniature marshmallows

8 Honey Maid Graham Crackers, coarsley chopped

Directions

– Break chocolate bars into small pieces and microwave on medium heat for 2 minutes, or until melted.

– Stir miniature marshmallows and graham crackers. Drop spoonfuls into miniature paper muffin cups (1-3/4-inch diameter), cover and refrigerate until firm.