Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Brownie Smores, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, Marshmellow, Marshmellow brownies, Marshmellow Chocolate, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Smores, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I used to be a girl scout! It was a fun hobby, and very educational as well. We always had the best time camping in the forest and telling ghost stories until we were all so scared we couldn’t sleep all night!
Instead, we made a lovely fire and started roasting our favorite treat; s’mores. How is it that everything tastes even better when you’re outside? I could have eaten a dozen s’mores at once (in fact, I probably did, which might be why I wasn’t sleeping much. I think it was all that sugar that kept me awake!
Who doesn’t like a wonderful mash-up of two favorites? Between moist chocolate, and fluffy melting marshmallow, you can barely eat just one. A perfect marriage between a brownie and a s’more, what more could you ask for? This recipe yields 12, 2-inch squares, but I doubt they’ll stay on the plate for long.
And since you don’t have to start a fire to make these, you can now enjoy the classic flavor any time of year – and any place where you have an oven!
Recipe and photo courtesy of The Food Network
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Use your favorite crackers for the crust.