I’m still waiting for some warmer weather. We get a tease of it occasionally, but I’m ready for the real thing. I’m ready to open the windows and enjoy the fresh air, and I can’t wait to spend some nights sitting around the bonfire with some cool beverages and s’mores.
There’s nothing better than slow roasting a marshmallow over the open flame. It takes a lot of patience for me to get mine just right. I like to get a nice brown on the outside, so it’s almost a little crunchy with the warm gooey center inside. Of course, I have no issue if one accidently catches on fire, and I get a bonus marshmallow to eat.
Unfortunately, it seems like I may have to wait a while before I can enjoy s’mores around the bon- fire, so I’ll have to settle for s’mores bars. My grandma used to make the best ones. They were always super gooey with chocolate mixed in and covering the Golden Grahams cereal perfectly.
I have her recipe for her s’mores bars, but mine never turn out as good as hers did. They usually end up hard, and they aren’t as chocolatey as hers used to be. I don’t know if she made some adjustments to her recipe when she made them, or I’m doing something wrong. Either way, mine are never as good as hers used to be.
I decided to look for another recipe and see if I can get that great s’mores taste another way. This recipe caught my eye right away, because it’s easy to put together and has everything you need to get that great s’mores taste that we all love. Enjoy!