Did you know that August 10th is National S’more Day? Yeah, I didn’t either, but any excuse to eat chocolate is a good one in my book!
No dessert screams summertime more than s’mores. They automatically bring to mind the crackle and smell of a camp fire (and I almost start swatting away imaginary bugs).
I do get bored of the same old thing though. So I hunted around a little for new interpretations of an old classic. Here are some of the yummy treats I found (click the corresponding description below the picture for recipes!):
1 mini cups via A Wedding Story / 2 cake in a jar via How Sweet It Is/ 3 chocolate covered via Jen Loves Kev / 4 cupcakes via Ai Bake Cake / 5 cookie bars via Lovin’ From the Oven / 6 pie via The New York Times Magazine
My mouth was pretty much watering when I finished this essential “research,” so I decided I absolutely had to make some s’mores for Samantha’s post-camp snack (making one for myself too, obvi). I decided the quickest, coolest and easiest option would be the little chocolate dipped sandwiches. But I decided to do them my own way.
- one graham cracker for each sandwich
- chocolate chips
- olive oil
Since it’s so insanely hot out, I was not about to turn on my oven. And forget about an open fire when I’m home alone with my little bean. Lord knows what trouble she’d get us into! Instead, I turned to the next best thing: my toaster oven.
I lined up the ingredients on the tray and baked them at 400°F for a few minutes—as soon as they started smelling roasty and toasty (those are technical terms), I checked on them. When I took them out, they looked like this:
The graham crackers were toasted, the chocolate chips were beginning to melt and the marshmallows were nice and browned. They smelled soooo delicious. Next step? Sandwiching them.
Not thinking (as usual) I grabbed a graham cracker with chocolate chips first and flipped it to put it on top of the marshmallow. Of course, all of my chocolate chips ended up all over the place. It would be smarter to flip the graham cracker with the single sticky ingredient that won’t fly all over the kitchen.
Once we were all sandwiched up, I put the tray in the fridge to cool.
Next up was dipping these yummies in some chocolate. Instead of using a double broiler, I put a couple of handfuls of chocolate chips in a microwave-safe bowl and threw them in the microwave for 45 seconds. If they’re not quite melted enough, keep putting them in for 30 second intervals. Just make sure you watch them carefully. You don’t want burnt chocolate!
Once they were melted enough, I stirred them until smooth (adding a little bit of olive oil to thin it out). Next, I did a combination of dipping my little sandwiches into the chocolate and spooning chocolate into any bare areas. If you’re going to add sprinkles like I did, you don’t have to worry about being all neat and tidy. The sprinkles are pretty and they hide the mess.
Pop them back in the fridge to let the chocolate cool and harden and you’re done! Yummy, toasty s’mores—without the heat.
And for the record, these tasty snacks are most definitely child approved.