Celebrating National S’mores Day on Global’s The Morning Show

August 9, 2020 Laura

If you saw this morning’s segment on Global Morning Show then you know no fire means no problem. For National Smore’s Day, I’ve taken smore’s, the beloved campfire dessert, from the great outdoors into your kitchen. Now you can enjoy the gooey greatness of this summer night classic any time. Try these easy to bake and blitz recipes that deliver on all the heavenly flavours of a traditional S’more’s including sweet graham, rich chocolate and oozy, toasted marshmallows.

Sheet Pan S’more

Sheet Pan Smore’s

Makes: 8 – 10 servings

Print Recipe

Prep Time 10

Cook Time 10

Total Time 50

Ingredients

1 14.4 ounce box graham crackers
3 tbsps sugar
1/4 tsp salt
1/4 cup unsalted butter, melted
2 eggs
2 12 ounce packages of semi-sweet or dark chocolate chips
24 marshmallows, snipped in half

Instructions

Preheat the oven to 350.
Line a 9×12 baking sheet with parchment.
In a food processor add graham crackers, sugar, salt, butter and eggs. Pulse until crackers are a fine crumb. Pour in your prepared baking sheet. With your hands, flatten the mixture into an even layer being sure to press into the corners.
Bake in the oven for 10 minutes.
Remove baking sheet from oven and sprinkle chocolate chips evenly across the hot crust and allow to melt for a few minutes. Spread melted chocolate in an even layer and allow to completely cool, about 30 minutes.
Top with marshmallows and broil for 1 minute or until the marshmallows brown along the top. Remove from the oven and cut into squares.

Smore’s Cookies

Get the cookie recipe he re

Scarlett’s Smore’s Smoothie

Scarlett’s S’more Smoothie

Print Recipe

Prep Time 5

Cook Time 3

Total Time 10

Ingredients

4 marshmallows
1 medium
banana, fresh or frozen
4
florets of cauliflower, frozen
1 cup plain Greek style yogurt
2 tbsps cocoa powder
4 squares graham crackers. (2 full sheet)
3/4 cup almond milk

Instructions

Preheat oven to 400 and line a baking sheet with parchment paper.
Place marshmallows on prepared sheet. Bake in oven until puffed and browned, about 2-3 minutes. (Keep a close eye on the marshmallows given they can burn easily.)
In a blender, combine banana, cauliflower, yogurt, cocoa powder, toasted marshmallows, one of the graham cracker sheets and almond milk. Blend until smooth or desired consistency.
Pour smoothie in glass and crumble remaining graham cracker sheet on top.