I’m a bit of a s’mores addict. I love them whether prepared over an open campfire or on a stove. I love the Kellogg’s Smorz cereal. When I was 18 I lived in Holland Michigan for a little bit and worked as a cashier at the Meijer on 16th st. At the time, the company that makes those little packets with the cheese on one side and breadsticks on the other was making a s’mores version and I pretty much had a few packs of those every night. Basically, I really love s’mores. Anytime I hear about a s’mores flavored dessert, I’m there. S’mores churro at Boqueria? Must have it. S’mores ring ding at Ring Ding Bar? I’m on my way. That’s why it really irritates me when the s’mores desserts turn out to be really bad. Something is off. Either it’s the texture or the taste. I mean, how can you f up s’mores? It’s just graham crackers, chocolate, and marshmallows. If you can duplicate the flavor of those things it can’t possibly turn out badly.
I decided to start doing a series of sorts where I make my version of things that I’ve had when I’ve eaten at restaurants, food stands, whatever, regardless of whether it was bad or really good. I like food and I like cooking and baking so I figured it would be a fun thing to do. These pics may not be the best (in fact, I know they suck) but I’m not a food photographer, just like I’m not a product photographer. The taste of the food however was pretty darn good if I do say so myself. My mom loved it. Even the security guard in my building loved it. I used my point and shoot (Sony DSC RX100iii) to take these pictures. I would have gotten better pics with the a7Rii but I just didn’t feel like having to worry about getting that camera sticky with marshmallow fluff or chocolate.
Since this was a first try and I was going without any sort of recipe I’ll be offering some suggestions on how to make it better. Also, this is semi no bake so it won’t take long to prepare. On to the recipe. Here’s what you’ll need:
2 packs of graham crackers
1 stick of butter
1 16oz. container of marshmallow fluff
1 package of milk chocolate chips
1/4 cup of milk
Using a food processor, grind 2 packages of graham crackers into crumbs. It doesn’t have to be a powder. Melt 1 stick of butter in the microwave and add to graham cracker mixture.
The mix should look wet. When you make things like cookies and whatnot, sometimes the recipe says that the mixture should be crumbly or that if it looks dry that it’s okay. With this, the mix should look wet.
Press the mixture into a pan sprayed with non stick cooking spray and bake at 350°F for 15-20 minutes depending on your oven. Let cool for 30 minutes to an hour.
Once the crust has cooled, add in one container of marshmallow fluff.
On the stove, melt one package of milk chocolate chips (you can use dark chocolate if you want but I personally can’t stand dark chocolate so I used milk chocolate) in 1/4 cup of milk. Add to the top of the marshmallow fluff and spread out using knife or a spatula sprayed with non stick cooking spray. I was too impatient and the crust hadn’t cooled completely so the whole thing wound up looking bubbly. I don’t mind. I’m not one for food having to look perfect. As long as it tastes good, that’s all I care about.
Put in the refrigerator and let set for 3-4 hours. Cut into squares and enjoy. When I took this picture it was the next day when it had a chance to set overnight.
When I made this I only used 1 1/2 packages of graham crackers which accounted for the thinner crust. I also only used a half a container of marshmallow fluff, and I had a bag of chocolate chips that was 3/4 of the way full. Next time I make this I’m going to increase the measurements for a thicker crust and marshmallow layer.