Savor Summer Before It Leaves

September 2017

While we savor the rest of summer, let’s also sneak in a sweet snack to remember it by. And what says summer better than s’mores? (besides boating, of course)

Now, since fire and water don’t make the best combination, we’ve found a way to serve this traditional treat in a nontraditional way. You wont have to roast the mallow, but you will have it get just as brown and melty. But watch out, making it so easy might cause you to eat a lot more. Don’t worry, though. We won’t judge.

Here’s how you do it:

Take an 8-inch cast iron skillet and place it in the oven while it preheats to 450°F. Once preheated, remove the skillet and coat it by melting about ½ tablespoon of butter on it. Then, pour chocolate chips in an even layer into the bottom of the skillet, and with the marshmallows cut in half, place those evenly in a layer on top of the chocolate chips. Put it all back in the oven until the marshmallows look the way you want them to, and then remove and let sit for just a few minutes. Finally, just dip those graham crackers in and grab up some grub chips and salsa style.

If you don’t have a heavy cast iron skillet, a normal oven-safe baking dish will suffice. Be warned, though, chocolate will probably melt more evenly, and will stay melted more consistently, in a skillet.

The nice thing about this recipe is that it isn’t an exact science! You want to use little marshmallows instead of jumbo ones? Go ahead! Do you prefer dark chocolate to milk chocolate? Okay! Would you rather do it all fondue style? We see no problem with that. Just make sure you get a little summer back in you before the leaves start falling.

And if you don’t like s’mores, well—you’re killin’ me, smalls. 

Photo from Samatha at Five Heart Home

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