Everyone knows a good campfire always includes making s’mores. They are a traditional nighttime campfire treat popular in the US and Canada, consisting of roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. National S’more Day is celebrated in the United States each year on August 10th. Although the origin of the famed dessert is unclear, the first recorded version of the recipe can be found in the “Tramping and Trailing with the Girl Scouts” publication of 1927.
Not everyone has an outside patio, grill or campfire available to them to make this wonderful treat! In our house, we make s’mores year round and I am going to show you exactly how to do it. Although the “indoor” version is maybe not quite as fun as sitting around the campfire, listening to nature and looking at the stars, I assure you that these are just as tasty!!
First off, you will need to preheat the oven to 300 degrees Fahrenheit and line a cookie sheet with aluminum foil, shiny side up. For each S’more, break a graham cracker in half, placing one half on the lined cookie sheet. Place one soft, large marshmallow in the center of the graham cracker half. Make sure to have ready the other graham cracker half and a piece of milk chocolate bar, I ALWAYS use Hershey’s milk or dark chocolate, 3 rectangles per S’more. You want a piece of chocolate large enough to cover half the graham cracker.
After you have all the graham crackers with marshmallows lined up on the cookie sheet, bake them in the oven for 4 minutes. Make sure to leave room between the s’mores, as the marshmallows will swell up slightly in the oven and you will end up with an ooey-gooey mess! Carefully remove from oven and immediately place the chocolate bar on top of the marshmallow; press down to spread the warm marshmallow to the edges of the graham cracker and to imbed the chocolate into the marshmallow. Top with the other graham cracker half. Leave of the still-warm...
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