a classic staple of camps everywhere, uniting kids and adults alike with their sticky, chocolatey, melted deliciousness!
But where did this addicting little snack come from? No one really knows who first stuck a ‘mallow on the end of a stick and decided it needed to be roasted, but after a little research, I found that many attribute them to the Girl Scouts, who included a recipe for ‘some mores’ in their handbook “Tramping and Trailing with the Girl Scouts”. Other claims have been from the Campfire Girls or Mallomar, a treat greatly resembling a s’more, that was first manufactured by Nabisco in 1913 and sold in New Jersey.
According to an article from National Geographic, “the original marsh mallow (Althaea officinalis) was a swamp plant somewhat resembling a hollyhock, native to Europe and West Asia. Its roots produce a sticky white sap used medicinally for centuries as a sore-throat cure. In the Middle Ages, chunks of the marsh mallow root were candied to make “suckets,” the medieval version of cough drops.”
Can you believe it?! We’ve come a long way from the ‘Althaea officinalis’, so to celebrate this camp favorite, here are a few recipes I’ve found to put a new spin on the old tradition we know and love!
- 1 cup milk chocolate chips
- 2 tbsp milk
- 1 ¼ cup mini marshmallows
- Graham Crackers for dipping
In a medium sauce pan add the chocolate chips, milk and 1 cup of marshmallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape mixture into a small casserole dish. Top with remaining marshmallows. Place dish under broiler for approximately one minute or until top has started to brown. Serve and enjoy!
- 12oz box Golden Grahams Cereal
- 12oz bag Chocolate Chips
- 10.5oz bag mini marshmallows
- 12oz can salted peanuts (optional)
Mix all ingredients together and enjoy as an easy snack. Store in an airtight container.
- 9 graham cracker squares
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 2 cups mini marshamallows
- 1 1/2 cups chocolate chips
- Preheat oven to 400 degrees F. Line an 8x8in square pan with aluminum foil, leaving a 1in overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Written by: Jana Life and Lindsay Boehmer