Seems like every place I go lately — usually places involving food — there’s some new s’more flavored something or other. There’s a s’more flavored Pop-Tart. There’s a new s’mores Oreo cookie. Starbucks has even introduced a S’more Frappuccino, because who doesn’t need more ooey-gooey chocolate with their caffeine rush? Nobody, that’s who.
Still, there’s nothing quite like sitting before a campfire and roasting marshmallows. The gentle competition between kids over who will make the best, perfectly golden toasted treat adds to the jocularity. Said jocularity is followed by the impatience involved in achieving such a goal; and the inevitable charcoal marshmallow torch that ensues is a sad yet delicious reminder that patience in marshmallow roasting is essential. Or unnecessary, depending on whether or not you like burnt marshmallows.
As the summer gains on us, here’s a nifty recipe for s’more lovers that doesn’t involve open flame and the possibility of hair fires — yet does embody all the yum. I give you: S’mores in a Jar.
What you’ll need:
▪ 6 to 8 half-pint mason jars
▪ 1 1/2 cups graham cracker crumbs
▪ 1/3 cup white sugar
▪ 6 Tbsp melted butter
▪ 1 box chocolate cake mix, prepared as per box directions
▪ 1 bag large marshmallows
1) Prepare graham cracker mixture: Mix sugar, graham cracker crumbs and melted butter. Press 1/4 cup of the crumb mixture in the bottom of each of the half-pint mason jars. Bake at 375 degrees for 7 minutes.
2) Add the cake: Put about 1/3 cup prepared cake batter in each of the graham-cracker crusted jars. Place mason jars in a baking dish and add 1 1/2 cups water to the bottom of the dish. Bake for 30 minutes at 350 degrees, or until the cake is set.
3) Top with marshmallows: Add 3 to 5 large marshmallows to the top of each cake. Place back in the oven until the marshmallows are browned, about 3 minutes. Watch those marshmallows — they melt away when over baked.
The treats are ready to eat as soon as the marshmallows are golden. Enjoy!