I gotta hand this one to my son, who came up with this glorious concoction all by himself during our grocery haul on Friday! He gets it from his momma :)
I let him work out the details on his own, pick out the ingredients at the store, and then plan it out when we got home. Lets not talk about the mess! There was lots of sticky fluff everywhere, cereal all over the floor and melted chocolate drizzled in places, but he was SO PROUD of his first real success in the kitchen and I was too!
Wishing you are yours a healthy and happy s’mores with plenty of delicious treats!
S’mores Rice Krispies Treats
16oz. marshmallow fluff
5 cups Rice Krispies cereal
6 graham crackers, crushed
9oz. mini chocolate chips
1 tbsp coconut oil, butter or trans fat free margarine
Using a greased spatula, transfer the marshmallow fluff to a microwave-safe container and microwave until melted, about 1 minute. Add the Rice Krispies and half of the graham crackers to a large mixing bowl and stir in the fluff, mix until incorporated. Stir in 1/3 cup mini chocolate chips. Transfer the Rice Krispies to a greased 9×13 pan pan, pressing down to flatten and smooth out the cereal.
Add the remaining chocolate chips and oil to a bowl and microwave in 15 second increments, until melted and smooth. Pour the chocolate over the Rice Krispies and spread evenly. Top with remaining crushed graham crackers, and salt, if desired.
Refrigerate the treats until solid and slice into squares.
VARIATION: to up the ante on these, use marshmallows instead of fluff and toast them over the fire before mixing into the s’mores. Then finish the s’mores with some Maldon salt!
I can’t let summer go by without a s’mores recipe. I mean, what’s summer without s’mores, right? I’m a huge fan of the classic, and so are my kids. I try and whip them up whenever we have a BBQ. I just wrap up my s’more sandwich in foil and throw it on the grill for a quick and easy dessert everyone loves.
I don’t know what it is with me and breakfast s’mores, but here I am at it again, trashing up my most important meal of the day. OK, so these are not exactly breakfast munchies, but they are made with cereal, and one of my favorite ones at that. Corn Flakes are my all-time-favorite coating for so many things, from shnitzel to ice cream. I use Corn Flake crumbs in my homemade kishke, throw them into patties instead of bread crumbs, and sprinkle them over kugels and quiche for some sweet crunch. One of my favorite snacks are those chewy Corn Flake crunchies made with corn syrup and that’s what inspired these S’mores Corn Flake Clusters.
Like Jerry Seinfeld, I’m a total cereal fanatic, and I would eat it for breakfast, lunch and dinner if I could. After Pesach, when everyone is out getting their pizza fix, I just go to my nearest supermarket and have an all-out cereal party! I buy like 4 or 5 kinds, and I get to skip the whole pizza-line-around-the-block thing to get my chometz fix.
Cereal doesn’t have to be a bowl-only food, but these marshmallow-infused Corn Flake clusters do sorta taste like Corn Flakes and milk. Enrobe them in chocolate and it just takes it to a whole ‘nother level! And I don’t use just any chocolate either. I am legit obsessed with the California Gourmet brand. It tastes like the finest Belgian chocolate that’s not too sweet, just how I like it.
How much do I love California Gourmet chocolate? Let me count the ways…
1. it’s vegan
2. it’s got 45% cocoa
3. it’s got the nicest packaging (hey, I was trained in graphic design so that matters, ok?!)
4. it comes in red or blue bags, soy-based and soy-free, respectively.
5. it’s kosher pareve
6. it’s gluten free
7. it’s allergy friendly
8. it’s got great recipes on the back of the bag (amazing chocolate chip cookies on the red one and my chocolate ganache tart on the blue one).
9. it’s available in 100 stores!
10. it’s rich and chocolatey with few ingredients that I can recognize and pronounce.
What have I done with my all-time favorite chocolate? Well, I made this chocolate ganache tart with a macaroon crust that is so decadent, guilt-free and delicious, that they printed it on back of the bag! I also made this easy homemade nutella with just 3 ingredients! I also showed my love for Israel with these halva krembo’s that are the ultimate remake of the classic kid snack.
You can never have too much chocolate, so while I add these chips to my homemade trail mix and I melt some up for homemade fondue, I don’t mind just eating ’em straight from the bag, no recipe required!
What’s your favorite way to use chocolate chips? Share it with me in the comments below!
S’mores Corn Flake Clusters
5 cups lightly crushed Corn Flakes cereal
8 oz. marshmallows
2 tbsp butter, margarine or coconut oil
1 cup California Gourmet chocolate chips
4 cinnamon graham crackers, crushed
Over medium heat, melt the butter and marshmallows and stir in the cornflakes, mixing until they are well-coated. With damp hands, roll the corn flake mixture into balls and place on a baking sheet. Refrigerate or freeze the clusters until they are set and no longer sticky.
Melt the chocolate chips over a double boiler. Dip the corn flake clusters into the chocolate, and then into the graham cracker crumbs. Place them on a baking sheet and refrigerate until chocolate hardens.
VARIATION: Try using Rice Krispies instead.
QUICK & EASY: Spread the Corn Flakes mixture into a 9×13 pan. Cover with a layer of chocolate and graham cracker crumbs. Refrigerate until set and cut into squares.
TIP: If your chocolate is too thick for dipping, add a bit of oil to thin it out.
I don’t know if I’ve ever walked you through the BIB process before, but I think it’s about time. Let me start by telling you that my posts don’t happen in realtime. If you want to follow what I’m cooking/eating now, check out my Instagram feed or follow me on Facebook. As for the blog, the stuff you see here may or may not have been cooked weeks, or even months, ago. Case in point: I did not make this decadent s’mores oatmeal for breakfast today (I am currently on the Whole30 diet cleanse!). I didn’t make it yesterday, or even last week. I made it back on December 24th – last year! Even I can’t believe it’s been that long! Why has it taken me so long to post? Read on.
As you might imagine, blogging takes up lots of time. From testing the recipes to photographing them – there are hours of work involved. Hours, that I don’t usually have with 4 kids in tow. So instead of cooking and photographing every day, I usually reserve a day for a full-fledged cookingfest. I’ll make and photograph 3 or 4 recipes at a time and save them on my computer to post at a later date. I usually invite over some family or friends to share the bounty!
When I have a handful of recipes saved, plus some ideas for future ones, I set up a blogging calendar that I fill up between holidays. Sometimes, recipes get lost in the shuffle, especially when I have to squeeze in holiday-related posts some 2 weeks before it begins. This is one such recipe, and I’m sorry it’s taken so long. I guarantee it was worth waiting for!
Breakfast could not get any better than rich and creamy chocolate oatmeal topped with toasted marshmallows and crushed grahams. The best part is, you get to make it from scratch, so it’s not full of ingredients you can’t pronounce, like all those funky flavors in the store. I love that you get to deguiltify the whole smores-for-breakfast thing by incorporating into a healthy dish like oatmeal. After all, who said oatmeal has to be boring?
1 cup quick cooking oats (see note)
1 3/4 c milk
1/8 tsp salt
1 1/2 tbsp cocoa powder
2 tbsp sugar or sweetener of choice
1/2 tsp vanilla extract
1 handful mini marshmallows
2 tbsp chocolate syrup
1 graham cracker, crushed
warm milk, for serving
Bring milk to simmer , stir in oats and salt and cook for 1 minute. Stir in cocoa, sugar and vanilla and stir to combine. Divide oatmeal between 2 ramekins and top with marshmallows. Broil for 1 minute, until marshmallows are toasted. Drizzle with chocolate syrup and top with crushed graham crackers. Serve with warm milk.
NOTE: You can adapt the recipe to use old fashioned or steel cut oatmeal. Just prepare according to package directions (adjust milk amount, as needed) and proceed as above.
TIP: To avoid the cocoa from clumping inside the oatmeal, whisk it with the sugar to break up the lumps before adding, or, dissolve it in a bit of water.
It’s funny to see just how crazy people are about cookies. Me included. Recently, I posted a review of my day at Governor’s Island. I mentioned, in passing, what we brought along for our picnic, s’mores cookies included. I was so excited to receive lots of feedback on my post – but it was all in the form of a recipe request. “Did you say s’mores cookies?” Why, yes I did. “Can I have the recipe?” Well, of course.
So, here I am sharing my accidental recipe for s’mores cookies.
When it comes to cookie making, I’m always in sort of a dilemma. And I’m going to be frank here. So please don’t run away after you read my serious foodie confession, ok?
I don’t like butter.
There, I said it.
I don’t like butter.
Now before you close the screen and punish me for my culinary blasphemy, let me explain. It’s not so much that I don’t like it. It’s just that it doesn’t sit well with me. Anything too creamy or buttery just makes me feel sick.
And there’s something else too, which makes baking entirely difficult.
I HATE margarine.
If you’ve read up on it, you probably know just how bad margarine is for you. In fact, it’s just ONE molecule away from plastic! When I was in culinary school recently, we only had a meat kitchen (it’s a kosher school and under kosher dietary guidelines, milk and meat are not eaten or prepared together), so whenever a recipe called for butter, we used margarine instead. I had a habit of teasing my instructor about all the “plastic sauces” we were preparing.
So, back to cookies. When you can’t use butter or margarine, cookie-making becomes quite a difficult task. It’s hard to get that perfect crumb when using oil, but I try anyway. In this case, I succeeded. Filled with chocolate chunks, marshmallows and graham cracker pieces in every bite, these smores cookies have become a family favorite. And you know what the best part is? They’re not made of plastic.
2 cups of flour
1 cup of sugar
1/3 cup of brown sugar
2 teaspoons of baking powder
1 teaspoon of salt
1/2 cup of canola or melted coconut oil
1 teaspoon of vanilla
2 graham crackers, lightly crushed
1/2 cup mini marshmallows
1 3 0z. bar chocolate, cut into chunks
Pre-heat the oven to 350 degrees. In a bowl, Mix the flour, baking powder, salt, sugar and brown sugar. In a separate bowl, combine the oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix to form a dough. Add graham cracker pieces, marshmallows and chocolate chunks. Form balls with approximately 2 tbsp worth of batter and place on a parchment-lined cookie sheet (8 per sheet). Try to form the cookies so that the marshmallows and chocolate chunks are mostly covered in the dough (you may need to press it together with your hands). Bake for 12-14 minutes.
It has been quite a few years since the hype of matza crack (made famous by Marcy Goldman of BetterBaking.com), but the thrill of the chocolate & toffee covered matza cracker has not been lost on me. I can eat it nonstop (that’s why they call it crack!) In the spirit of summer and Fourth of July celebrations everywhere, I decided to reinvent traditional matza crack into a s’mores version with graham crackers and marshmallows. Would you believe it if I told you that it’s even better than the original?! If there is one dessert recipe that you try from my blog, make it this one, you will not regret it!
Smore’s Chocolate Toffee Bark AKA Graham Crack(er) Bark
15 graham crackers
1 cup (2 sticks) unsalted butter or margarine, cut into pieces
1 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
a pinch of sea salt
1 9 oz. bag good quality chocolate chips
2 cups mini marshmallows
Preheat the oven to 350 degrees. Line a cookie sheet with graham crackers, making sure to fill in any gaps (you can break the graham crackers into pieces to do this). In a small pan, melt the butter and brown sugar over low heat, whisking the mixture so that it combines into a caramel . Once it has begun boiling, let it bubble for 3-5 minutes, until thickened. Remove from the heat and add the salt and vanilla. Pour the toffee over the graham crackers and spread it over the crackers with a spatula. Bake for 15 minutes. The toffee will bubble as it bakes but watch carefully to make sure that it doesn’t burn (if it starts burning, reduce the heat to 325 or 300 degrees). Remove the crackers from the oven and pour on the chocolate chips. Let it sit for a few minutes until the chocolate melts, and spread over the caramel. Sprinkle the marshmallows over the chocolate and place under the broiler (set to high) for approximately 3 minutes, until the marshmallows start to brown. Remove the crackers from the oven and with a spatula, press down lightly on the marshmallows so that they melt into the bark a bit.
Place the bark in the fridge or freezer to set for a few hours. Once it has set completely, break into pieces. Place in a container with layers of parchment paper between the pieces to keep them from sticking together. I find that it keeps better in the fridge (especially in the summer), but it will keep for up to 1 week when tightly sealed (I doubt it will last that long though!)
Variation: To make matza or saltine bark, just use matza or saltines instead of the graham crackers. Top with toffee, chocolate and then sprinkle with nuts (sliced almonds, pecans, walnuts or whatever you prefer).
NOTE: I used a disposable cookie sheet, but if you are using a sheet pan, it might be a good idea to line it with foil and/or parchment paper for easier clean up.