Summer’s end is always bittersweet. While I love fall, I know it means we’re one step closer to winter’s bitter cold. So it’s important to savor the flavors of summer as long as possible.
For me, a classic summertime flavor is the s’more. This no-bonfire-required recipe was inspired by the new stackable, flat marshmallows I found at my local grocery.
All you need is three ingredients (chocolate chips, graham crackers and marshmallows) and 90 seconds in the microwave to feed that childhood craving for a sweet treat.
Start by melting a cup of Hershey’s milk chocolate chips in a microwavable ramekin. After 90 seconds, stir the chocolate chips to facilitate the melting. If needed, heat in additional 30-second increments and stir until melted and smooth.
You could use your fingers, but I’ve found that to be really messy. So I recommend taking a small fork and piercing a marshmallow, then dipping it in the chocolate until the bottom is coated.
Then dip the marshmallow, chocolate side down, in the graham cracker crumbs.
Shake off the excess crumbs, and set the s’mores marshmallow pop’ms on a plate with the chocolate side facing up. Repeat the process with remaining marshmallows.
Before you know it, you’ve got 2 dozen bite-sized portions of s’mores goodness to share with your family. Or not. That’s totally your call.
Pour the graham cracker crumbs in a ramekin or small plate for dredging. Set aside.
Pour the chocolate chips in a microwavable ramekin. Cook on HIGH for 90 seconds in the microwave. Stir the chocolate chips to facilitate the melting process.
If needed, cook in additional 30-second increments, followed by stirring, until chocolate is melted and smooth.
Using a fork, pierce a marshmallow on one side. Then dip the other side of the marshmallow in the chocolate, followed by dredging in graham cracker crumbs. Shake off loose crumbs, and put on a plate.
Repeat with remaining marshmallows to make 24 s’mores marshmallow pop’ms.