Today is National S’Mores Day and as a Girl Scout leader and I am so excited that I’ll be able to spend this day at Girl Scout Day Camp making S’mores and celebrating all things Girl Scout!
These heart-warming gooey treats are the true definition of everyone’s campfire favorite. Loretta Scott Crew is credited with the first recorded recipe in a 1927 Girl Scout publication. She reportedly made the S’mores for a group of Girl Scouts while by the campfire.
in addition to making the world a better place, let’s make the world a more delicious place by trying out some great inventive S’mores recipes.
You can stick with the classic recipe or step it up using some of your leftover cookies in your freezers (come on, I know you have some in there. If you don’t – be sure to stock up next cookie season). Try using Your Caramel deLites®, Thanks-a-Lot® or Lemonades® instead of the traditional graham crackers & chocolate OR try some of these recipes from a Taste of Home. The following recipes were orginally posted on Girlscouts.org blog.
S’mores Frosted Crispy Bars
Delightful Caramel Bars
TOTAL TIME: Prep: 15 min. + cooling
1/4 cup butter, cubed
1 package (10-1/2 ounces) miniature marshmallows
6 cups Rice Krispies
1-1/2 cups Girl Scout Thanks-A-Lot®, crushed
1 cup milk chocolate chips
3/4 cup butter, softened
1 cup confectioners’ sugar
1 jar (7 ounces) marshmallow creme
1/4 cup crushed Girl Scout Thanks-A-Lot®
2 milk chocolate candy bars (1.55 ounces each)
In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed Girl Scout Thanks-A-Lot®. Fold in chocolate chips. Press into a greased 13×9-in. baking pan. Cool to room temperature.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed Girl Scout Thanks-A-Lot® over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar. Yield: 2 dozen.
S’mores Ice Cream
Lemon Shortbread Cheesecake
TOTAL TIME: Prep: 40 min. + freezing
1-1/2 cups whole milk
1-1/2 cups heavy whipping cream
1/4 cup marshmallow ice cream topping
1/4 teaspoon salt
2 cups miniature marshmallows
10 Girl Scout Thanks-A-Lot cookies, coarsely chopped, divided
Preheat broiler. In a large bowl, whisk milk, cream, marshmallow topping and salt until blended. Arrange marshmallows in a single layer in a nonstick foil-lined 15x10x1-in. baking pan. Broil 5-6 in. from heat 20-40 seconds or until golden brown. Cool slightly; freeze while processing ice cream.
Meanwhile, fill cylinder of ice cream maker no more than two-thirds full. Freeze milk mixture according to manufacturer’s directions, adding half of each of the chopped Thanks-A-Lot cookies and toasted marshmallows during the last 5 minutes of processing. (Ice cream maker may be very full.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Serve with remaining Thanks-A-Lot cookies and toasted marshmallows. Yield: 2 quarts. Makes: 16 servings.
S’mores Peanut Butter Pudgy Pie
Nutty Caramel Turtles
TOTAL TIME: Prep/Total Time: 10 min.
2 slices cinnamon bread
2 tablespoons Nutella
1 Girl Scout Peanut Butter Patties® / Tagalongs®, crumbled
1 tablespoon miniature marshmallows
Place one slice of bread in a greased sandwich iron. Spread with Nutella; sprinkle with crumbled Girl Scout Peanut Butter Patties® / Tagalongs® and marshmallows. Top with remaining bread slice. Close iron.
Cook over a hot campfire for 1 to 1-1/2 minutes or until golden brown, turning occasionally. Yield: 1 serving.
S’mores Summertime Cheesecake
Shortbread Fudge Tiramisu
TOTAL TIME: Prep: 30 min. + chilling Bake: 1-1/4 hours + cooling
1 cup Girl Scout Shortbread / Trefoils®, crushed
1 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
1 package (11-1/2 ounces) milk chocolate chips
1 can (12 ounces) evaporated milk, divided
3 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
2 tablespoons cornstarch
1 teaspoon vanilla extract
3 eggs, lightly beaten
2-1/2 cups miniature marshmallows
Preheat oven to 325°. In a small bowl, mix Girl Scout Shortbread / Trefoils® crumbs, cracker crumbs and sugar; stir in melted butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips with 3/4 cup milk; stir until smooth. Pour into crust; freeze just until chocolate is set, about 20 minutes.
In a large bowl, beat cream cheese until smooth. Beat in marshmallow creme, cornstarch, vanilla and remaining milk. Add eggs; beat on low speed just until blended. Pour over chocolate. Return pan to baking sheet.
Bake 65-75 minutes or until center is almost set. Sprinkle with marshmallows. Bake 6-8 minutes longer or until marshmallows are light brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 16 servings.
If you have a favorite S’mores recipe, please share it using the#NationalSmoresDay hashtag.
all images and recipes courtesy of Girlscouts.org & Girl Scouts Facebook page.