A Sweet Spin on S’mores

S’mores evoke feelings of family, friends, cool fall nights, stories by the campfire, simpler times, and a sprinkle of childhood innocence. And however you eat them: extra-browned marshmallows, open-faced or with 2 graham crackers, or melted chocolate – who doesn’t love this simple, sweet treat?! So, of course, there has to be a holiday to celebrate everyone’s favorite campfire dessert. Tomorrow (August 10) is National S’mores Day, and we’re gearing up by giving you some decadent s’mores-inspired recipes to try. Whether you’re at home or in one of our cozy cabins, these are great spins on the classic treat.

S’mores Tacos | delish.com| 8 tacos
We’re changing Taco Tuesday to Taco Thursday so we can nosh on these tasty treats.

  • 2 cups all-purpose flour, plus more for work surface
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup mini marshmallows
  • 2 bars chocolate
  • ¼ cup crushed graham crackers

  • Directions
    1. Make sugar cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, stir together softened butter and sugar with a wooden spoon until fluffy.
    2. Add egg, milk, and vanilla and stir together until combined. Add flour mixture and stir together until completely combined. Roll up dough into a ball and chill at least 30 minutes and up until 1 hour.
    3. Preheat oven to 325°. Roll out dough on a lightly floured work surface and use a glass to cut out circles for taco shells.
    4. Make aluminum foil holders by rolling foil over a paper towel roll and cutting them in half.
    5. Fold sugar cookie tacos over aluminum foil holders and bake 10 minutes.
    6. Let cool slightly on holders.
    7. Heat broiler. Assemble tacos: Remove shells from paper towel holder and flip over. Top with mini marshmallows, chocolate, and crushed graham crackers.
    8. Broil until golden and melty, 2 minutes.
    9. Serve.

    Waffle S’mores | delish.com | 4 servings
    We can’t think of a better way to start National S’mores Day.

  • 1 cup chocolate chips, divided
  • 1/3 cup canola or vegetable oil, divided
  • ½ cup graham flour (or whole-wheat flour)
  • ½ cup all-purpose flour
  • ½ cup graham cracker crumbs
  • ¼ cup cornstarch
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • Melted butter, for waffle iron
  • 1 cup mini marshmallows

  • Directions
    1. Preheat Belgian waffle maker to hot setting.
    2. In a microwave-safe bowl, melt ½ cup chocolate chips with 1 teaspoon vegetable oil. Microwave in 15- to 30-second intervals until melted. Stir together and add a bit more oil if chocolate isn’t thin enough to drizzle. Set aside.
    3. In a large bowl, mix together dry ingredients. Add in milk, egg, and vanilla, and whisk well. Whisk in remaining oil, then add in remaining chocolate chips. Add butter to waffle iron, then depending on size of waffle iron, scoop batter onto hot iron in ½ cup increments.
    4. Once waffle is deep golden brown (while waffle is still on iron), add ¼ cup marshmallows on top of one waffle section. Place another waffle on top of marshmallows, making a sandwich. (If your waffle iron is small, fold waffle in half over marshmallows to make sandwich.) Close waffle iron for 30 seconds to melt marshmallows.
    5. Remove waffles to a plate and drizzle with chocolate.

    S’mores Sushi | delish.com | 12 servings
    If you’re a sushi purist – forgive us.

  • ¼ cup butter
  • 10 oz mini marshmallows
  • 5 cups Rice Krispies cereal
  • 2 cups marshmallow Fluff
  • 1 cup crushed graham crackers
  • 1 cup semisweet chocolate chips, melted, plus more for serving

  • Directions
    1. Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.
    2. Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick.
    3. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.
    4. Slice sushi in half lengthwise, then roll up halves, starting from the long side.
    5. Refrigerate until firm, 1 hour.
    6.Slice into sushi rolls and serve with melted chocolate.

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