by guest blogger Maya Rodale, writer of historical tales of true love and adventure.
Inside S’mores—or Baked S’mores—were invented by necessity. Rain ruined the campfire plans of 18-plus tech guys on a camp-in-the-backyard weekend and we had no other dessert or snacks planned. But we did have all the necessary ingredients and a big oven.
I’ve been making them again to perfect the indoor recipe. It’s ideal if you need a single serving of something dessert-ish to satisfy a craving. Assembly is also super simple, so I imagine this would be a fun rainy day snack activity for kids.
Here’s what you’ll need:
- Baking sheet
- Graham Crackers
- Chocolate bars
- Pinch of salt
Instructions per s’more:
1. Start with half a graham cracker on your baking sheet.
2. Place ¼ bar of chocolate on top (about 3 squares).
3. Sprinkle with salt because salted chocolate is gorgeous.
4. Add one marshmallow.
5. You can precariously balance another graham cracker if you wish, but as one Inside Camper said, “It’s all about the open face,” as opposed to the traditional sandwich s’more. I find this provides the perfect ratio of taste and textures and yummy-ness.
6. Pop the s’more in the oven, set it to 400 degrees, and watch it cook. It really takes about 1 to 2 minutes to get perfectly done once the temperature hits 400. You’ll know it’s ready when the marshmallow quadruples in size and starts to brown—just like over a campfire, but without the smoky flavor, alas.
7. Serve IMMEDIATELY, but for goodness’ sakes, be careful because these are HOT.
Maya Rodale is the author of numerous historical romance novels. She lives in New York City with a rogue of her own and their dog, Penelope. Find her on Facebook [facebook.com/mayarodalewriter], on Twitter [twitter.com/mayarodale], or at www.mayarodale.com.
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