The summer is always full of barbeques and other outdoor get-togethers, and I'm always searching for the perfect dish to bring to the party. When this month's issue of Self magazine showed up, it had a section of "fresh, easy, fun" dishes that don't take a lot of cook time. The recipe for the s'more bites immediately jumped out at me because, well, who doesn't like s'mores?!
I made these for a 4th of July barbeque and they were a big hit. And according to the magazine they're not too unhealthy
They were pretty easy to make, though I had to make sure I was spreading things out evenly. The rice crispy layers I ended up just using my hands to break it apart and make sure I filled in any holes. And I had spread the chocolate a little too thin and in some pieces the graham cracker didn't adhere to the chocolate, so next time I'll make sure that I leave it a little thicker so it can fuse together a bit better.
What's also great about this is that you mix the butter, marshmallow and rice crispys on the stove, and you have to melt chocolate, but there's no oven used in this and it's served at room temperature, so I was able to make this shortly before we walked out the door and didn't have to make it in advance enough to cool down, etc.
S'more Bites (recipe from Self magazine)
3 tbsp unsalted butter
1 bag (10oz) marshmallows
6 cups rice-crisp cereal
1 cup melted, semisweet chocolate chips
rectangular graham crackers (approx. 15 squares)
1 cup marshmallow crème (such as Fluff)
- In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring until smooth, 2 minutes; remove from heat.
- In a bowl, combine marshmallows with cereal; mix well.
- In the bottom of a 9x13 in pan, spread half of the cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in a single layer over chocolate, breaking crackers as needed to fit; top with crème. Spread remaining half of cereal mixture over crème; press lightly to cement layers together.
- Let it sit at room temperature for at least 15 min before cutting and serving.