More S’mores

A few years back we told you about the incredible
popularity of s’mores.  The word “s’more”
appears to be a contraction of the phrase, “some more”. This informal
name reflects the fact that s’mores are traditionally served when you’re just
hanging around.  Its meaning indicates
that folks enjoying them around a campfire are not satisfied by just one. Some
have theorized that the name originated from people who were so busy eating the
tasty treat that they did not have time to speak in complete sentences, or possibly,
that their pronunciation was compromised by the fact that their mouth was still
full of the previously eaten s’more.

S’mores were originally associated
with camping and bonfires. Part of the enjoyment of this simple dessert is the
way in which it is made on such camping trips. A marshmallow is skewered on the
end of a skewer and held just above a campfire until its outer surface starts
to brown. Once heated, the inside of the marshmallow becomes soft or molten. The
marshmallow is quickly pinched off its stick with the waiting graham crackers,
one of which has a piece of chocolate on it. Ideally, the heat from the roasted
marshmallow partially melts the chocolate. However, you don’t need a campfire
to make delicious versions of s’mores at home. Try one of our tasty recipes
below for kid-friendly dessert.

A whole s’more culture has sprung up with s’mores
appearing in cupcakes, pies and even rolled up desserts.

Deep Dish S’mores

One 12-ounce bag mini chocolate chips

3 cups mini marshmallows

Graham crackers, broken into squares, for dipping

Preheat the broiler on high.

Sprinkle the chocolate chips evenly into a heat-proof
skillet or oven-to-table dish. Spread the marshmallows over the chocolate
chips. Place the skillet under the broiler until browned on top.

Serve with graham cracker squares for dipping.

S’mores Pie

3/4 cup brown sugar

1/2 cup margarine, at room temperature

1 egg

2 teaspoons vanilla extract

1¼ cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

¼ teaspoon salt

3 full graham crackers

1 12 ounce bag mini chocolate chips

3 cups miniature marshmallows

 

Preheat the oven to 350 degrees.

In a large bowl, cream together the brown sugar, and margarine.
Beat until fluffy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, baking powder,
baking soda, and salt. Stir.

Grind the graham crackers in a food processor or blender
until crumbs. Stir in with the dry ingredients.

Combine the wet and dry ingredients and press into the
bottom of an 8 or 9 inch oven-safe skillet or deep pie dish.

Bake for 12-15 minutes.

Remove and immediately top with the bag of chocolate
chips. Spread the chocolate chips around to coat the entire surface.

Then add the marshmallows. Press them on to cover the
chocolate chips. You can add more or subtract some depending on preference.

Broil at 550 degrees for about 30-45 seconds or until the
tops of the marshmallows are lightly browned.

Allow to cool and set up before serving.

S’more Ice Cream Pie

1-1/4 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup sugar

4 cups vanilla ice cream, slightly softened

3 cups miniature marshmallows

12 ounces mini chocolate chips

Grease a 9-inch pie plate.

Stir together graham cracker crumbs, butter and sugar
until well blended. Press crumb mixture evenly on bottom and up sides of
prepared pie plate. Freeze 5 minutes before filling.

Stir together ice cream, marshmallows and chocolate chips;
spoon into crust. Cover; freeze until firm.

Soften slightly to serve. Garnish with whipped cream,
marshmallows and chocolate chips, if desired.