Tasty Tuesday: S’more Bites

I’m so excited for today’s post, because it’s a guest post, of sorts, by my mom! She made some delicious s’mores bites for my nephew’s Sip ‘N See (if you missed yesterday’s post about the Sip ‘N See decor, check that out here). I knew these little treats would be a hit, and I wanted to share them with you, so I asked if she’d take pictures of her process and she happily agreed. So, welcome my mom, Kay, to the blog!

My mom was inspired by this recipe, but altered it just a bit to fit the theme of the Camping Sip ‘N See, using actual Hershey Bars, instead of kisses, just like you would in a real s’more. (A easy copy/paste version of the recipe, with no pictures, is included at the bottom of this post). 

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Here’s what she used…

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  •  batch Graham Cracker Cookies, omitting the bittersweet chocolate and incorporating all of the graham cracker pieces into the dry ingredients.
    • 2 cups all-purpose flour, spooned and leveled
    • 1 1/4 cups finely crushed graham crackers (8 to 10 crackers), plus 1 1/2 cups broken graham crackers (about 5 crackers)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1 cup (2 sticks) unsalted butter
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
  • 24 large marshmallows, cut in half
  • 48 Hershey’s rectangles (total of 4 bars needed)
  • Mini-muffin tin

And here’s how she did it…

1. Heat oven to 350° F. Whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt in a medium bowl.
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2. In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the coarsely chopped graham crackers.

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3. Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. Use your thumb to create an indentation in the center of each. Bake for 8 minutes.

4. Remove the pans from the oven and place ½ marshmallow, cut side down, into the indentation of each cookie. Return to the oven and bake until the marshmallows are slightly puffed, about two minutes.

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5. Remove the pans from the oven. While the marshmallows are still warm, press a Hershey’s rectangle into the center of each marshmallow. Let cool for 15 minutes before removing from pan.

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Everyone LOVED these treats at the party, and my mom said they tasted exactly like a s’more! I was a little jealous I wasn’t there to enjoy one. Or five. I can’t wait to use this recipe this winter at my annual Glamping Sleepover!

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Thanks, mom, for sharing this yummy recipe! I’ll be back on Friday with picture of the tablescape and snapshots from the party itself.

Until then, party on!
JW

COPY AND PASTE THE RECIPE FOR EASY PRINTING:

S’more Bites

Ingredients:

  •  batch Graham Cracker Cookies, omitting the bittersweet chocolate and incorporating all of the graham cracker pieces into the dry ingredients.
    • 2 cups all-purpose flour, spooned and leveled
    • 1 1/4 cups finely crushed graham crackers (8 to 10 crackers), plus 1 1/2 cups broken graham crackers (about 5 crackers)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1 cup (2 sticks) unsalted butter
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
  • 24 large marshmallows, cut in half
  • 48 Hershey’s rectangles (total of 4 bars needed)
  • Mini-muffin tin

Steps:

1. Heat oven to 350° F. Whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt in a medium bowl.

2. In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the coarsely chopped graham crackers.

3. Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. Use your thumb to create an indentation in the center of each. Bake for 8 minutes.

4. Remove the pans from the oven and place ½ marshmallow, cut side down, into the indentation of each cookie. Return to the oven and bake until the marshmallows are slightly puffed, about two minutes.

5. Remove the pans from the oven. While the marshmallows are still warm, press a Hershey’s rectangle into the center of each marshmallow. Let cool for 15 minutes before removing from pan.

4 thoughts on “Tasty Tuesday: S’more Bites

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