not needing my hair-dryer for the last two months = awesome
having frizzy humidity-hair the size of a small country = less awesome
sunshine and +30 degrees for weeks on end = the best
arriving to work everyday slicked in sweat with clothes that feel like cling wrap = the worst
eating s’mores in every single possible way i can imagine = yes. yes. and yes.
buying bigger jeans because of excessive s’mores consumption = aww haayyyyll no. i’m gonna keep trying to squeeze into that denim sausage casing till the button pops off or my sheer will breaks down. whatever comes first.
in summary: summer is rad. sunshine is beautiful. skinny jeans are evil. and s’mores rock my world.
aren’t i poetic?
in honour of summer i give you s’mores- two ways. both are not your average run of the mill campfire roasted marshmallow, graham cracker and chocolate ooey gooey perfect confection, because let’s face it: how many of us have campfires at our disposal whenever we have s’mores cravings?
yeah. that’s what i thought.
so next time you have a hankering (which for me will be in about….2.5 minutes), make one of these desserts. they’re easier than trying to create a campfire in your apartment living room. not that i..tried..or anything
this pie is rich. it means business. a velvety chocolate filling on a graham crumb crust and covered in a blanket of toasted marshmallows- it’s not fooling around. i made it with dark chocolate, which definitely gave it a deeper flavour and almost bitter edge- delicious if you’re into dark chocolate. next time i make it though i think i’ll stick to milk chocolate because it would be true-er to the classic s’mores flavour. when served at room temperature or warm, the chocolatey filling is soft and melty; cold from the fridge the centre is fudge-like and dense. both ways, ahmaaazing.
Adapted from The Pastry Affair
Makes one 9 inch pie
For the graham cracker crust:
2 cups graham cracker crumbs
6 tablespoons butter, melted
Preheat oven to 325 degrees F.
In a medium mixing bowl, mix together the graham cracker crumbs and melted butter. Press into a 9 inch pie plate. Bake for 8-10 minutes, or until your kitchen smells amazing.
Keep oven running.
For the chocolate filling:
3/4 cup heavy cream
3/4 cup milk
10 ounces chocolate, chopped (i’d recommend using milk chocolate)
Pinch of salt
2 eggs, whisked
1 bag of large marshmallows
In a medium saucepan, whisk together cream and milk. Warm over medium-low heat (don’t let it come to a simmer). Remove from heat, add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.
Pour chocolate filling into baked pie crust. Bake for 20-25 minutes (mine took closer to 30, keep checking every 2 minutes or so after 20 mins), or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.
Cram as many large marshmallows as you can on top of the pie.
Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This is the scariest step. The marshmallows can go from toasty to charcoaly in seconds, so don’t take your eyes off them (mine toasted in about 30 seconds).
Chill pie in the refrigerator to set for 2-3 hours.
To serve, spray a knife with non-stick cooking spray, otherwise you’ll have a heck of a time trying to cut through the marshmallows without making a mess.
these bars are freaking ridiculous. whenever i’ve made them, people go bonkers. heck, i go bonkers. these are just bonkers bars. make them with caution. a no-bake recipe (yay for not creating extra heat in my sweaty little apartment!), peanut butter and chocolate is melted down, crushed graham crackers and mini marshmallows are stirred in, and the deliciousness is crammed into a pan and refrigerated. biting into one is like biting into a peanut butter and chocolate cloud. cuz those exist. for reals. fluffy but dense. chewy and crunchy. omg. bonkers.
Fudgy Peanut Butter S’mores Bars
From How Sweet It Is
Makes one 9×13 pan
2 cups creamy peanut butter
1/2 cup unsalted butter
1 1/2 (11-ounce) bags of chocolate chips
2 10.5-ounce bags mini marshmallows
1 sleeve of graham crackers, coarsely chopped and crushed
Linea 9×13 pan with tinfoil or wax paper (it’ll make life easier later). If using foil, spray with non stick spray, if wax paper, no need. Set aside.
Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes. Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.
Fold in marshmallows, graham crackers and remaining chocolate chips until evenly coated and distributed – some of it may melt, and that’s fine. Spread mixture in the prepared pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Cut into squares and devour.
if even these recipes aren’t enough to satisfy your s’mores cravings, then we can’t be friends anymore.
ha. just kidding! (but no really.)
kk what i was going to say was, if these two recipes aren’t enough then check out these other s’mores desserts i’ve been eyeing:
Mini S’mores Tarts by Frugal Foodie Family
Chocolate Skor Cookie Dough Toasted Marshmallow Cupcakes by Once Upon a Recipe
S’mores French Toast, S’mores Brownies and S’mores Bark by Buns in My Oven (i feel like this lady and i have a lot in common.)
or, do like i do in dire circumstances and take a graham cracker, top with chocolate chips and a marshmallow, nuke it in the microwave for a couple seconds, and snarf.
i’m so classy i can’t even stand it.