Living in the US has some benefits – I was walking in our local grocery store this weekend and found some gluten-free graham crackers … on special! So I bought two boxes and thought I could FINALLY try some s’mores. And use them in a crust for a pumpkin pie later this week (my friend Sam swears by a graham cracker crust for pumpkin pies … we’ll see!). Anyway, I started making the s’mores for me and the family while we were watching a movie and realised I had a whole pile of mini-marshmallows leftover, so I wondered how I could use them up … and this is what I did.
I made some rocky road slice, using the graham crackers as an extra fill-in – these worked ok, but the recipe called for golden syrup and I substituted molasses for this. In Australia, when I didn’t have molasses, I substituted golden syrup with great success, but it didn’t quite work in the other direction. Don’t think this was really a success, we all tried them and then they ended in the bin!
I had a recipe for peanut butter s’more cookies – basically peanut butter cookies with choc chips and marshmallows with some graham cracker crumbs. These were yummy – so yummy that I had to take them to work to share or else I would have eaten way too many of them! The dough was AWESOME as well!
And then the traditional s’more … I didn’t have any blocks of chocolate, so used chocolate chips instead and these didn’t melt quite as much as they probably needed to. The taste was awesome though … but I think I’m over the whole s’more thing now!
Depending on how the cookies are received at work, I may add the recipe to this website – also, if you would like me to add it without trying them, please just leave a comment below.
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Until next time, enjoy cooking at home!
Sarah