Apr 14, 2002 5 min read

Who can resist the delicious taste of s’mores – toasted marshmallows and chocolate sandwiched between two crisp graham crackers? They’ve been a favorite with kids of all ages for decades. And it’s not hard to figure out why – this classic summer treat makes the season a bit sweeter! However, you don’t need to huddle around a campfire to savor the sweet taste of s’mores. All you need are three basic ingredients: soft and fluffy marshmallows with freshness you can taste, graham crackers that any kid would love and real semi-sweet chocolate chunks that add something special to all your desserts. Mix in a bit of imagination, and you can create a s’mores treat without leaving the kitchen!

In fact, semi-sweet chocolate, graham crackers and marshmallows can add a s’mores twist to other classic treats. Brownies, pie and cheesecake can easily become something more than your average dessert when these three ingredients are combined.

So, when you crave something “s’more” than your typical dessert, try one of the recipes here. They’re sure to have everyone in your family asking for “s’more!”

S’MORE CHEESECAKE

Prep: 30 minutes plus refrigerating

Bake: 1 hour

CRUST

16 squares Honey Maid Honey Grahams, finely crushed (about 1-1/3 cups crumbs)

3 tablespoons sugar

3 tablespoons butter or margarine, melted

FILLING

3 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

1-1/2 cups Baker’s Semi-Sweet Chocolate Chunks, divided

2 cups Jet-Puffed Miniature Marshmallows, divided

Make the crust:

Heat oven to 325øF. Mix graham crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes if using a silver springform pan. (Bake at 300øF for 10 minutes if using a dark nonstick springform pan.)

Make the filling:

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix on low speed just until blended. Stir in 1 cup of the chocolate chunks and 1 cup of the marshmallows. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks and 1 cup marshmallows.

Bake 50 to 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300øF for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 12 servings.

Special Extras: Garnish with thawed frozen whipped topping and coarsely broken Honey Maid Honey Grahams.

G’ME S’MORE BROWNIES!

Prep: 15 minutes

Bake: 40 minutes

20 squares Honey Maid Honey Grahams, divided

3/4 cup (1-1/2 sticks) butter or margarine

4 squares Baker’s Unsweetened Baking Chocolate

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 package (10-1/2 ounces) Jet-Puffed Miniature Marshmallows

1 package (12 ounces) Baker’s Semi-Sweet Chocolate Chunks

Heat oven to 350øF. Line 13×9-inch baking pan with foil; grease foil. Place 15 of the graham squares in bottom of pan, overlapping slightly.

Microwave butter and chocolate in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour until well blended. Spread over graham squares in pan.

Bake 30 to 32 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake.

Sprinkle marshmallows and chocolate chunks evenly over top. Return to oven 5 to 7 minutes or just until marshmallows are golden. Press remaining 5 graham squares, broken into large pieces, into top of brownie. Cool in pan on wire rack. Lift out of pan onto cutting board. Cut into bars. Makes 36.

Tip: For ease in cutting, dip knife in warm water and wipe dry between cuts.

SCREAMING S’MORE SQUARES

Prep: 10 minutes

Microwave: 4 minutes

30 squares Honey Maid Honey or Chocolate Grahams, divided

1 package (12 ounces) Baker’s Semi-Sweet Chocolate Chunks

6 tablespoons butter or margarine, divided

1 package (10-1/2 ounces) Jet-Puffed Miniature Marshmallows

1 package (13 ounces) cocoa-flavored sweetened rice cereal

Line 13×9-inch pan with foil; grease foil. Place 15 graham squares on bottom of pan, overlapping slightly.

Microwave chocolate chunks and 2 tablespoons butter in microwavable bowl on High 2 minutes; stir until melted. Spread 1/2 of the melted chocolate over graham squares.

Microwave remaining 4 tablespoons butter in 4-quart microwavable bowl on HIGH 45 seconds or until melted.

Add marshmallows; mix to coat. Microwave 1-1/2 minutes or until melted, stirring after 45 seconds. Add cereal; mix to coat well.

Press cereal mixture firmly over graham squares in pan.

Drizzle with remaining melted chocolate. Immediately top with remaining 15 graham squares. Cool; cut into squares. Makes 15.

How to press cereal mixture in an even layer:

Grease bottom of flat drinking glass or metal measuring cup. Use to press cereal mixture into an even layer.

S’MORE TRUFFLE PIE

Prep: 25 minutes plus refrigerating

16 squares Honey Maid Honey Grahams, finely crushed (about 1-1/3 cups crumbs)

1/4 cup (1/2 stick) butter or margarine, melted

1/4 cup sugar

2/3 cup whipping (heavy) cream

1 package (12 ounces) Baker’s Semi-Sweet Chocolate Chunks

2-1/2 cups Jet-Puffed Miniature Marshmallows, divided

1/4 cup milk

1 tub (8 ounces) frozen whipped topping, thawed

Mix graham crumbs, butter and sugar; press on bottom and side of 9-inch pie plate.

Microwave cream in medium microwavable bowl on HIGH 1-1/2 minutes or until simmering. Add chocolate chunks. Let stand 2 minutes.

Whisk until chocolate is melted and mixture is smooth. Pour into crust. Refrigerate 30 minutes or until firm.

Meanwhile, microwave 2 cups marshmallows and milk in large microwavable bowl on HIGH 1-1/2 minutes or until melted and smooth, stirring after 1 minute.

Refrigerate 15 minutes or until mixture is completely cooled. Gently stir in whipped topping.

Spread over chocolate mixture in crust.Refrigerate 3 hours or until firm.

Sprinkle with remaining 1/2 cup marshmallows.

Makes 8 servings.

Special Extra: Garnish with grated Baker’s Semi-Sweet Baking Chocolate.

For additional recipes and tips, vis

it www.bakerschocolate.com, www.kraftfoods.com and www.nabiscoworld.com