Marshmallow Treats That Are So Much S’more Than Meets The Eye!

This summer when you are sitting around the campfire with your closest friends and family, you will be making memories that last a lifetime! You’re likely to commemorate these joyous occasions by roasting marshmallows over an open flame, but why not amplify your s’mores to the next level?  Not all marshmallows are created equal! Stuffed Puffs® are delicious, fluffy marshmallows filled with real milk chocolate. Great for toasting, roasting, baking and snacking, these sweet treats are the perfect addition to any pantry. That’s why So Yummy partnered with Stuffed Puffs® to bring you six unconventional s’mores recipes just in time for your small summer gatherings.

There are no rules when it comes to putting together your perfect s’more. Skip the graham cracker and sub in a peanut butter cookie for a s’more that is scrumptious. Better yet, try a Chocolate-on-Chocolate Stuffed Puff® roasted in between two mini cherry pies. By taking a traditional marshmallow, flipping it on its head, and stuffing it chock-full of creamy milk chocolate that melts from the inside out, Stuffed Puffs® are here to say the possibilities with s’mores are endless.

So, ask more of your s’mores! Look for Stuffed Puffs® at your local retailer and you will be thanking us. You’ll never enjoy a s’more the same way again!

Chocolate S’mores Bars

Complexity: Medium
Time: 30 minutes, plus 1-2 hours refrigeration
Servings: 6-8

Ingredients: 

• 2 sleeves graham crackers
• ½ cup peanut butter
• 1 ⅓ cup semisweet chocolate chips
• 1 cup heavy cream
• 6-8 Stuffed Puffs

Directions: 

1. In a food processor or blender, process the graham crackers and peanut butter. We chose not to add sugar to the crust because the ganache and the stuffed puffs will be sweet enough! But, if you’re tripping over not having sugar in the crust, add 2 tablespoons to the crust.
2. Once the crust comes together (meaning that when pressed, it clumps together) press it into a lined 9×9 or 8×8 baking dish. Refrigerate the crust while you assemble the other ingredients.
3. Warm up your cream in a saucepan and bring it to a simmer. Pour the chocolate chips in a bowl and pour the hot cream over the chips. Cover and let the cream melt the chips for five minutes. Mix the cream and chocolate mixture and once it has reached a smooth consistency, pour it into the crust.
4. Cut the Stuffed Puffs in half and place them cut-side down onto the ganache. Place the bars in the refrigerator for at least 1 hour.
5. Once the ganache is set, use a torch to lightly toast the marshmallows. Slice into squares and serve immediately to enjoy the gooey, melty center of the Stuffed Puffs.

Bananas Foster S’mores

Complexity: Easy
Time: 30 minutes
Servings: 12

Ingredients: 

• 1 banana
• ½ cup turbinado sugar
• 12 Stuffed Puffs®
• 12 pecan halves

Directions:

1. Slice the banana into 1-inch coin slices and dip the coin slices in sugar. You only need to coat one side.
2. Turn the banana slices upside down, place a Stuffed Puff on each banana slice, and stab through with a skewer.
3. Toast the banana as you toast the Stuffed Puff and when you are satisfied with the toastiness, put both on a graham cracker and top with a pecan half.

Choco Cherry Pie S’mores

Complexity: Medium
Time: 1 hour
Servings: 10-12

Ingredients:

• 2 frozen pie crusts, thawed in the refrigerator
• 1 can cherry pie filling
• 1 bag chocolate-on-chocolate stuffed puffs
• 1 egg, for egg wash

Directions:

1. Preheat your oven to 350º F. Unroll one of your pie crusts. Spoon the filling into small rounds around the crust.
2. Unroll the second crust and place it onto the other crust, pressing down around the mounds of filling.
3. Use a biscuit cutter or a glass and cut the mounds into tiny pies. We were able to get 12 pies total, but it depends on which brand of pie crust you use. Discard any extra dough.
4. Using a fork, crimp around the edges of the mini-pies to completely seal the filling in. Use a knife to cut a few small slits in the top to allow steam to escape.
5. Next, whisk your egg with some water (like, 2 tablespoons) and brush the pies with the egg wash. Optional — you can sprinkle some coarse sugar on top to make your cherry pies extra sweet.
6. Bake the pies for 25 – 30 minutes. Every pie crust brand is different, we recommend to check it at 25 and if it doesn’t look browned, let it keep cooking for 5 minute increments.
7. Bring out the pies! Don’t even give them time to cool, flip them over and on 6 of them place a chocolate-on-chocolate stuffed puff marshmallows.
8. Place the pies with marshmallows back into the oven for 3-4 minutes or until the marshmallows look adequately gooey.
9. Sandwich with an additional mini-pie and enjoy!

Peanut Butter Cookie S’mores

Complexity: Easy
Time: 30-35 minutes
Servings: 12

Ingredients:

• 1 cup peanut butter
• ¾ cup light brown sugar
• 1 egg
• 6 Stuffed Puffs®

Directions:

1. Preheat your oven to 350º F. In a large bowl, mix together peanut butter, light brown sugar, and egg. If you only have dark brown sugar, that’s fine, we recommend using about a tablespoon less. Dark brown sugar has more molasses, which means more liquid, so it can alter the texture of your cookie. So use a little less and you should be fine!
2. Once your dough is homogenous, roll into 1-inch balls. From here, you can shape however you want. You could go classic and smash it down with a fork or be groovy and use a grid cooling rack!
3. Once all of your cookies are pressed, bake them for 10-12 minutes.
4. While your cookies are baking, toast some Stuffed Puffs!
5. Cool your cookies for 2-5 minutes before using them to sandwich your toasted Stuffed Puffs.

Tips: Do not use fancy, natural peanut butter. It is too loosey goosey, and will make sad, spread out cookies. For optimal fluff and texture, we recommend using a more processed peanut butter, such as Skippy or Jif. 

Edible Cookie Dough S’mores

Complexity: Easy
Time: 30 minutes
Servings: 8-10

Ingredients: 

• 1 ½ cup flour
• 1 cup brown sugar
• 1 stick of butter
• 1 cup whole fat greek yogurt
• 1 bag Stuffed Puffs®

Directions: 

1. First, you need to toast your flour. This is to kill the bacteria in the raw flour which could make you sick, BUT it’s also an important step for flavor. Toasting the flour gives it a roasty-toasty-nutty flavor, which ultimately gives you a more delicious cookie dough. Win-win!
2. We found that toasting your flour on the stove top toasts it more evenly and quickly than in the oven. Pour your flour into a dry nonstick skillet over medium heat. Stir the flour with a rubber spatula every minute or so. Toast for 10 minutes, stirring frequently, until the flour has reached a light tan. You can toast for up to 15 minutes for deeper color and flavor.
3. Let your flour cool completely before mixing it with the butter, brown sugar, and greek yogurt. Greek yogurt, in this situation, acts as an egg substitute, but it also adds a lot of flavor and gives your cookie dough a light and fluffy consistency.
4. Once the dough has come together, mix in the chocolate chips and transfer to a piping bag or a ziploc bag.
5. Pipe your cookie dough onto the chocolate graham cracker. Top with a toasted Stuffed Puff and another chocolate graham cracker and enjoy!

Stuffed Puff Fondue

Complexity: Easy
Time: 1 hour
Servings: 12

Ingredients:

• 1 bag Stuffed Puffs®
• ¼ cup half and half
• Graham crackers, for serving

Directions: 

1. Pour your stuffed puffs into a wide saucepan over medium-low heat.
2. Let the stuffed puffs melt, add in your half and half (or cream, milk or whatever you’ve got!) in to help the melting process. Cover the pan if it feels like they aren’t melting evenly, that will help distribute the heat.
3. Once the marshmallows are mostly melted, stir quickly to incorporate. Once everything is homogenous, serve with graham crackers.
4. Enjoy!

Tips: You might be tempted to make this in the microwave, but when we tried it made the bottom layer of marshmallows burn while the top layer weren’t even warm. Stick to the stove top, you have more heat control and you’re able to stir if you need to.