Friday, September 17, 2010


15 September 2010

A s'more is a traditional nighttime campfire treat consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham crackers.
Credit for inventing this sweet and gooey snack goes to the Girl Scouts of America.
The name "S'more" comes from their tasting so good that after eating one, people were said to ask for "some more".

Well, whoever can resists chocolate and marshmallow in the same sentence? Both are my favourites. I decided to make some s'mores myself - a less messy s'more of course.

Found the perfect recipe from Joy Of Baking. But since graham crackers are difficult to find here in Penang, I used digestive biscuits for the bottom layer. Crushed digestive biscuits with melted butter and sugar that is.
The top layer is then sprinkled with marshmallows and semi-sweet chocolate chips. And this is what you get.

After 10 minutes in the oven, you get a soft, light golden marshmallows and slightly melted chocolate chips. You can smell the aroma when it was baking in the oven.

Once cooled, cut them into squares and serve this yummy gooey snack!

Recipe: S'mores (copied from Joy Of Baking)

1 1/2 cups (150 grams) graham cracker crumbs
2 tablespoons (25 grams) granulated white sugar
6 tablespoons (3 ounces) (84 grams) unsalted butter, melted

1 cup (170 grams) semisweet or milk chocolate chips or chunks
2 cups (130 grams) miniature marshmallows or homemade marshmallows cut into bite sized pieces

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil.

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown. Remove from oven and evenly sprinkle with the chocolate chips and marshmallows. Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together. Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

Makes about 16 - 2 inch squares.

Source: Wikipedia and JoyofBaking

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