Frozen S’More Pops
(photo courtesy of The Hershey Company)
HERSHEY’S milk chocolate bar, chopped
Heavy whipping cream
7-oz jar marshmallow cream
¼ cup milk
Graham crackers coarsely crushed
Mini-marshmallows
Beat whipping cream into soft peaks. Add marshmallow cream and beat into stiff peaks. Add milk until blended. Spoon crushed grahams into paper cups. Add 3-4 mini-marshmallows, then 2 tsp. melted chocolate, then 3 Tbls. whipped cream mixture. Repeat layers and top with chopped chocolate. Poke in wooden pop stick and freeze 4 hours until firm. Remove paper to enjoy!
S’More Campfire Cone
(photo courtesy of The Hershey Company)
Mix mini marshmallows, pieces of HERSHEY’S chocolate bar and broken graham cracker. Fill a waffle cone(s) with the mix. Wrap tightly in heavy duty foil to prevent insides from spilling out. Warm over a fire, grill or in the oven for several minutes, depending how hot the fire. Let rest a couple minutes before unwrapping very carefully; steam might come out, and they could be hot.
Variations:
Smear peanut butter on inside of cone first.
Try different flavors of chips.
Add small fruit chunks.
Include mini peanut butter cups in the cone.
Drizzle with chocolate or butterscotch sauce.
Add chopped nuts inside.
Many more creative recipes at
www.hersheyland.com/recipes/smores-desserts
Skillet S’mores
Preheat oven to 450°.
½ Tbl. butter
1 ¾ cup milk chocolate chips
½ cup semi-sweet chocolate chips
Mini-marshmallows
Heat a 10-inch cast iron skillet on low. Melt and spread ½ Tbl. butter, then add all the chocolate chips, spreading evenly. Top with a single layer of mini-marshmallows or large ones cut in half. Slide the skillet into the oven for 5 or 6 minutes, until the tops turn golden. Remove from oven and dip in with graham crackers! Oh, yum.
