I love s’mores.
s’mores cookies I made earlier this summer. What is it about the combination of melted chocolate and (preferably burnt) marshmallows between two graham crackers that is so narcotic? I don’t know. But when my mom found a recipe for Christmas s’mores, we really had no choice. We had to make them.
So we did.
And then we ate them.
And they were so good.
The recipe calls for a chocolate graham cracker base, and that really would be best if you want a more obvious chocolate flavor, but since we had a box of plain graham crackers handy, we used those, and it tasted just as s’mores-y.
These were so easy to make, which is probably a dangerous thing if you like s’mores as much as I do. Thankfully you have to wait for them to cool completely before you can
eat the entire pan share it with your family and friends.
I think we just found a new Christmas tradition.
I hope you all are having a very merry Christmas week!
12 chocolate (or regular) graham crackers
3/4 cup butter
3/4 firmly packed brown sugar
3 cups miniature marshmallows
1 cup red and green M&Ms
Preheat oven to 350°F. Line a 15x10x1-inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with no-stick cooking spray. Place graham crackers onto foil so sides touch.
Melt butter and brown sugar in 2-quart saucepan over medium heat, stirring constantly, until smooth and mixture just comes to a boil (4 to 6 minutes). Pour evenly over crackers. Bake for 5 to 6 minutes or until bubbly.
Remove pan from oven; sprinkle with marshmallows.
Continue baking until marshmallows begin to soften (2 to 3 minutes). Sprinkle with M&Ms. Cool completely. Lift from pan using foil and cut into bars.
Source: Land O’ Lakes Recipe Collection: Holiday Cookies, 2006.