/4Happy National S'mores day! If you had no idea that National S'mores Day was a thing, you're not alone. I just found out about it a few weeks ago, but when I did I knew I had to make something for it. S'mores are a classic childhood treat. I have vivid memories of camping during the summer and roasting marshmallows until they were perfectly gooey for s'mores.
Summer is supposed to be full of core memories for kids. And one of those classic right of passages is making s'mores. I thought this fun little twist on a classic favorite would be fun! It's super simple and I bet you have most, if not all, of this already in your pantry.
Ingredients:
- 1 stick of grass fed butter
- 75g organic brown sugar
- 75g organic sugar
- 1 tsp organic vanilla
- 135g sourdough starter
- 170g organic flour
- 1/4 tsp baking soda
- 1/4 tsp aluminum free baking powder
- 1 tsp salt
- 1/4 cup organic chopped dark chocolate bar
- 1/2 cup mini chocolate chips
- 1/2 mini marshmallows (or chopped large marshmallows)
- 1/2 cup crushed graham crackers (I use gluten free because they tend to have better ingredients)
Directions:
- Melt butter in a saucepan until bubbly (careful not to burn). Remove it from heat and let it cool until it's room temperature but still liquid.
- While that's cooling, combine flour, baking powder, baking soda, and salt together. Set aside.
- Once butter is fully cooled off, transfer to a large bowl. Add sugars, vanilla, and sourdough starter. Mix until combined.
- Add dry ingredients to the wet ingredients and mix until combined, being careful not to over mix.
- Fold in crushed graham crackers, marshmallows, and chocolates.
- Cover and let chill in the fridge for 2 hours.
- Preheat oven to 350ºF.* Line baking sheet with parchment paper. With a 1.5 Tbsp cookie scoop, scoop out and roll dough into balls. Place them about 2-3 inches apart from each other to avoid them oozing together. Bake for 15 mins or until golden brown.
- They may look a bit messy but that's ok! While they are still hot, lift the parchment paper and drop them on the baking sheet to help flatten them out. You can use a butter knife too to mold them back into a circular shape. Let them cool completely before transferring to a container.
*The temperature and time will depend on your oven. You may need to bake at 375ºF for 10-12 mins, or 350ºF for 15-18 mins. It just depends. I would go with the lower temp for longer first and see how that works.
