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
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.
3/4 cup brown sugar
1/2 cup margarine, at room temperature
2 teaspoons vanilla extract
1¼ cup flour
1 teaspoon baking powder
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.