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*** Classic S'mores

Source of Recipe

NET
Classic S'mores
Makes 1 serving

2 squares Honey Maid Grahams, any variety
1/4 of (1.55-ounce) milk chocolate candy bar
1 Jet-Puffed Marshmallow, toasted


Sandwich chocolate bar piece and toasted marshmallow between 2 grahams.

Indoor S'mores: Top 1 graham square with chocolate bar piece and marshmallow. Microwave at HIGH (100% power) for 10 to 15 seconds or until marshmallow puffs. Top with another graham, pressing slightly.

S'mores Galore:
Try one of these variations, and microwave at HIGH (100% power) for 10 to 15 seconds or until marshmallow puffs.


German Chocolate S'mores: Substitute canned chocolate frosting for chocolate bar piece. Top with a large marshmallow, chopped pecans and coconut.
Peanut Butter S'mores: Use chocolate grahams. Substitute fudge sauce for chocolate bar piece. Spread with creamy peanut butter. Top with miniature marshmallows instead of large marshmallow.
Peppermint S'mores: Substitute chocolate-covered peppermint patty for chocolate bar piece. Top with a large marshmallow.
Cookie 'N Cream S'mores: Substitute cookies 'n cream chocolate candy bar for chocolate bar piece. Top with miniature marshmallows instead of large marshmallow.
Chocolate S'more Fondue
Makes 1 1/4 cups

1 (10-ounce) package Jet-Puffed Marshmallows, divided
5 squares Honey Maid Honey or Chocolate Grahams, quartered
10 wooden or metal skewers
1/3 cup evaporated milk
1/3 cup semisweet chocolate chips


1. Halve 10 marshmallows. Thread 2 marshmallow halves and 2 graham pieces alternately on each wooden or metal skewer; set aside.

2. Place remaining marshmallows, evaporated milk and chocolate chips in large microwavable bowl. Microwave at HIGH (100% power) for 2 1/2 to 3 minutes, stirring after 2 minutes. Stir and set aside.

3. Toast or brown marshmallow skewers using grill or broiler if desired. Serve immediately with chocolate fondue.

Frozen S'more Dessert Cups
Makes 10 cups

15 squares Honey Maid Honey Grahams, divided
1 (4-serving size) package instant chocolate pudding & pie filling
1 1/2 cups cold milk
1 1/2 cups prepared whipped topping
1 cup Jet-Puffed Miniature Marshmallows, divided
2 (1.55-ounce) milk chocolate candy bars, chopped, divided


1. Coarsely break 10 graham squares; halve remaining squares and reserve for garnish.

2. Prepare pudding mix as directed on package using 1 1/2 cups cold milk. Let stand 5 minutes.

3. Fold whipped topping, broken grahams, 3/4 cup marshmallows and 3/4 of the chopped chocolate bars into prepared pudding.

4. Spoon into 10 foil baking cups. Top with remaining marshmallows. Melt remaining chopped chocolate bar and coat top edges of reserved graham halves; insert into chocolate cups. Cover; freeze until firm.

5. Let stand at room temperature for 10 minutes before serving.

S'more Meltaway Pie
Makes 8 servings

20 squares Honey Maid Honey Grahams, finely crushed (about 1 1/2 cups)
1/3 cup butter or margarine, melted
1 (12-ounce) jar hot fudge sauce, divided
1 pint vanilla ice cream, slightly softened
16 Jet-Puffed Marshmallows, halved


1. Mix graham crumbs and butter or margarine until well combined. Press firmly on bottom and side of 9-inch metal pie plate.

2. Bake at 350°F for 10 minutes or until lightly browned. Cool completely.

3. Carefully spread about half the fudge sauce over the bottom of the crust. Spread with softened ice cream. Freeze, covered, for 5 to 6 hours or until firm.

4. When ready to serve, preheat broiler and remove pie from freezer. Place marshmallow halves, cut-side down, on top of pie. Broil 4 inches from heat source until marshmallows are golden brown and puffed, about 2 minutes. Serve immediately with remaining fudge sauce.

Confetti S'more Treats
Makes 16 treats

40 squares Honey Maid Honey Grahams (2 sleeves)
3 tablespoons butter or margarine
1 (10-ounce) package Jet-Puffed Marshmallows
1/3 cup miniature semisweet chocolate chips
2 teaspoons colored sprinkles


1. Break grahams into bite-size pieces; set aside.

2. Heat butter or margarine in large saucepan over medium heat until melted. Add marshmallows, stirring constantly until melted.

3. Stir broken grahams into marshmallow mixture to coat evenly. Spread mixture into lightly greased 9 x 9 x 2-inch pan; sprinkle with chocolate chips and colored sprinkles, pressing lightly with greased hands.

4. Refrigerate at least 20 minutes before cutting into squares. Store in airtight container.

Creamy Chocolate S'more Squares
Makes 18 servings

30 squares Honey Maid Honey Grahams
1 (8-ounce) package cream cheese, softened
4 cups milk
2 (6-serving size) or 3 (4-serving size) packages instant chocolate pudding & pie filling
1 (8-ounce) container frozen prepared whipped topping, thawed
2 cups Jet-Puffed Miniature Marshmallows


1. Arrange 15 grahams on bottom of metal 13 x 9 x 2-inch pan, cutting grahams to fit if necessary.

2. Beat cream cheese in bowl with mixer until smooth. Gradually beat in 1 cup milk until blended. Add remaining milk and pudding mix. Beat at low speed for 2 minutes. Fold in whipped topping.

3. Spread half the pudding mixture over grahams. Top with remaining grahams and pudding mixture. Refrigerate for at least 4 hours or overnight.

4. When ready to serve, preheat broiler. Sprinkle top evenly with marshmallows. Place pan under broiler so top of pan is 4 inches from heat source; broil until marshmallows are golden brown and puffed, about 1 to 2 minutes. Cut into squares. Serve immediately.

For additional recipes and tips, visit [url]www.jetpuffed.com and www.nabiscoworld.com [/url]

SOURCE: Honey Maid® Honey Grahams
Jet-Puffed® Marshmallows






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