Did you know there was a National S'mores day? Well there is and why not everything else has a day. The actual S'more Day was on August 10th but seeing as how I just found out about this awesome day I feel like there is still some time to celebrate!
I found it a little ironic that there is such a day because I have been having a craving (not a pregnant craving just my natural sweet tooth craving) this month for some gooey goodness in the form of a s'more. Sayward and I were actually just talking about it the other day how we definitely haven't had our fair share of s'mores this summer!
So in honor of s'mores here's some chocolate-marshmallow-graham cracker recipes to celebrate with. I think I'm going to make the s'more cookies tonight!
1 oz unsweetened chocolate cut up
1 cup flour
1 cup sugar
1 t. baking powder
1 t. vanilla
FILLING 6 oz cream cheese
softened1/4 cup margarine or butter, softened
1/2 cup sugar
2 T flour
1/2 t vanilla
1 cup semisweet chocolate chips
2 cups miniature marshmallows
1/4 cup butter or margarine
1/4 cup milk
1 oz unsweetened chocoloate, cut up
2 oz cream cheese, softened
3 cups powdered sugar
1 t vanilla
Preheat oven to 350. In a large saucepan, melt 1/2 cup butter and 1 oz unsweetened chocolate over low heat, stirring until smooth. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and remaining base ingredients; mix well. Spread into greased and floured 9x13 pan.In small bowl, combine the 6 oz cream cheese and all the remaining filling ingredients except chocolate chips and marshmallows. Beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture. Sprinkle evenly with chocolate chips.Bake at 350 for 25-35 minutes or until toothpick inserted comes out clean. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 2 minutes.Begin frosting while marshmallows are baking. In large saucepan, combine margarine, milk, unsweetened chocolate and 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat. Stir in powdered sugar and vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.