Tag Archives: s’mores

S’mores Muddy Buddies

Smores muddy buddies 2

Happy Friday!  I thought I’d pop in here quick to share an easy, fun, and tasty recipe just in time for… National S’mores Day!  I can’t make this stuff up. 😉  National S’mores Day is August 10th, and I couldn’t let this little food holiday pass by without whipping up a little something s’mores-ish.

Although I’ve certainly enjoyed my fair share of cooler temperatures while in New York (I believe anything is more temperate than Florida’s August weather), it’s been a bit humid to turn on the oven the past few days.  So I had no-bake s’mores treat on the brain.  Something simple that still screams s’mores.  Enter: s’mores muddy buddies!

Smores muddy buddy mix

Not only do you not have to worry about turning on the oven to make this recipe, but it really comes together in no time.

I use a mix of Ghiradelli white chocolate melting wafers and peanut butter to coat the rice cereal. Earlier this week, I received a package of chocolate goodies from Ghiradelli, including their new melting chocolates.  I can’t wait to play around with the dark chocolate too!

Smores muddy buddies top

Anyway… if you’ve ever made muddy buddies (or “puppy chow”), you know the drill — you coat your cereal (rice Chex) with the melted chocolate/peanut butter mixture, then toss with powdered sugar.  But!  This recipe is different.  Since this is s’mores mix, I coated the cereal in a graham cracker crumb mixture.  So good.

Mini marshmallows and chocolate chips round out the mix, resulting in a sweet snack mix that is the perfect summer snack for s’mores lovers.

Smores muddy buddies

Warning: this recipe makes a lot.  I made sure to make enough for my family to enjoy, and also to be able to bring some on a little road trip this weekend (to New York City, woohoo!).  You can easily cut the recipe in half if you’d like, though if you’re like me, I’m sure you’ll find a way to inhale enjoy the big recipe. 😉

[print_this]S’mores Muddy Buddies

A sweet cereal snack mix made with graham cracker crumbs, marshmallows, and chocolate chips for a simple summertime snack.  For an extra chocolate flavor, use milk or dark chocolate in place of the white chocolate melting wafers.

Makes about 12 cups

Prep time: 20 minutes

Cook time: n/a

  • 8 cups rice chex cereal
  • 2 cups mini marshmallows
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups Ghiradelli white chocolate melting wafers
  • 1/4 cup creamy peanut butter
  • 2 cups graham cracker crumbs
  • 1 cup powdered sugar

Place the cereal, marshmallows, and chocolate chips in a large mixing bowl. Set aside.

Place the graham cracker crumbs and powdered sugar in a large ziploc bag.

In a small microwave-safe bowl, melt the white chocolate and peanut butter on HALF power, about 30-60 seconds, stirring occasionally, until melted.  Immediately pour over the cereal mixture; gently stir until coated.

Place the coated cereal into the graham cracker crumb bag.  Close and shake until well coated.  Allow the mix to cool before storing.[/print_this]


German Chocolate S’mores Gooey Cake Bars

Hey guys!   Happy Monday from across the pond!  I thought I’d interrupt my quick postcard-like posts with a delicious recipe for you today, prepared by Erin from The Spiffy Cookie.  If you’re not familar with Erin and/or her blog, she’s a lot like me — she loves baking just as much as I do, spent a portion of her life in upstate New York, and is currently working towards earning her PhD!   I actually guest posted for Erin while she was in Europe last month, so she’s been nice enough to return the favor by keeping your mouths drooling while I’m frolicking around Europe. 🙂  Take it away, Erin!


Seems like everyone is going off to Europe this summer. Too bad we couldn’t all have gone at the same time, but then who would guest post while we were away? Since I had my turn in Europe last month, I am now returning the favor of guest posting to Liz, as she guest posted for me while I was abroad. My name is Erin and I blog over on The Spiffy Cookie. In case we’ve never been introduced before, I am a graduate student by day (and night actually) but cooking and baking is a priority during my minimal amounts of free time (after I work out of course). Good food keeps me sane!

But now I have a question for you. Do you crave s’mores no matter what the season? They usually remind me of campfires during camping trips in the summer, but with all the different variations that have popped up, it’s hard to not think of them year-round. On my blog, most of my s’mores creations involve peanut butter: Reese’s Peanut Butter S’mores Cookies, Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies, and Peanut Butter Cup S’mores Ice Cream. I did also make a S’mores Molten Lava Cake without adding any peanut butter – gasp! In case you couldn’t tell I have a real attraction to peanut butter, but today I went out of my usual pattern and made a s’mores treat without using my favorite ingredient.

I present to you, German Chocolate S’mores Gooey Cake Bars. These beauties are very thick, and their centers are nice and gooey thanks to the combination of sweetened condensed milk and marshmallows. Also in the middle is graham cracker, shredded coconut, and pecans which truly solidifies the sense of eating a piece of German chocolate cake combined with a s’more but in a richer, denser format.


Makes 16 bars


  • 1 box German chocolate cake mix
  • 1 egg
  • 1/2 cup unsalted butter, softened (I used Melt)
  • 9 squares of graham crackers
  • 10 oz. semisweet chocolate chips
  • 2 cups German chocolate marshmallows (regular mini marshmallows work too)
  • 3/4 cups pecans, chopped
  • 3/4 cups shredded coconut
  • 1/2 cup sweetened condensed milk


  1. Preheat oven to 350 degrees, and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges because it will be a full pan.
  2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms, similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, chocolate chips, marshmallows, pecans and then coconut.
  3. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars). Let cool completely then remove bars from pan with foil edges. Cut bars into squares and serve.

Source: Adapted from Picky Palate.[/print_this]


Thanks so much, Erin!  I agree, we should’ve coordinated our Europe travel plans this summer — food bloggers take over Europe!  We’ll all just have to plan another trip over — who’s in?! 😉

S’mores Oatmeal Bites

Happy day after the 4th of July!  I know, that’s almost as bad as saying “Happy Monday!”

Hopefully you’re enjoying the rest of this strange long weekend the 4th of July has produced this year.  Unfortunately, the only day I had off from work was yesterday,the 4th, but I’m doing my best to keep that holiday spirit going through the weekend!

If you pay any attention to the news, you know that much of the eastern United States is having quite the battle with heat this week.  Actually, here in upstate New York it hasn’t been that hot — high 80’s — but in Little Bitty Bakes land, that warrants switching over from baked to no-bake desserts… like these little s’mores oatmeal bites!

I’m pretty much obsessed with everything s’mores, especially in the summer.  But you definitely don’t need to be around a campfire to enjoy the flavors of a s’mores treat!  These little oat bites are the perfect snack that can be enjoyed any time of day.  And for you summer road trippers out there, these would make the perfect car snack!

Enjoy — and happy extended 4th of July!

[print_this]S’mores Oatmeal Bites

These simple no-bake oatmeal bites pack the flavors of a s’mores treat in each bite.  They make for the perfect on-the-go snack! 

Makes about 20 bites

Prep time: 15 minutes

Cook time: n/a

  • 1 cup rolled oats
  • 1/2 cup graham cracker crumbs
  • 1/3 cup miniature chocolate chips
  • 3/4 cup marshmallow fluff

In a small mixing bowl, stir the rolled oats and graham cracker crumbs and chocolate chips.  Add the marshmallow fluff; mixed until combined (it will be very sticky — I sprayed a spoon with nonstick cooking spray to make the mixing easier).

Form the mixture into small balls, about 1 inch in diameter.  Store in an airtight container at room temperature.[/print_this]

S’mores Mini Cookie Cups

So, I’m pretty sure someone spilled molasses into my week while making their holiday cookies because the past few days have moved sooo sloooow.  It’s like in Home Alone when Kevin uses his Talkboy to make that realllllyyy slow voice.  “Credit caaaard?  Youuu gotttt itttt!”  Can you tell my mind is in holiday mode?

Lucky for me (and you) I’ve got just the thing to speed things up a bit… because sugar cures all… s’mores mini cookie cups!

I don’t know about you, but if I smell or see s’mores, I’ll come running.  OK, maybe that’s not fair, since I voluntarily go running at 5am without the promise of anything sweet.  But I think you get what I’m saying.  Like, I would eat cheesecake for breakfast if you told me I could eat s’mores for lunch.  And I do not like cheesecake.  Bleh.

I think it’s the marshmallows and grahams in s’mores that get me.  Seriously, I know you’re going to disagree, but I’d be completely content with chocolate-less s’mores.  Meeeelllttyyyy marshmallows.  Oh, that reminds me of these.  Is it summer yet?

When I randomly decided to make a bunch of Christmas cookies in a row and blog about them, I made a list of different cookies to make.  That list was incredibly long with lots of cookies that ultimately were not made (in due time, my friends), but one I was sure to make happen was a s’mores cookie.  I browsed through Pinterest for inspiration and ultimately decided to go with a super-graham-y cookie with marshmallows mixed in, and a chocolate square on top.  And because I am obsessed with my mini muffin tin lately, I made them into little cookie cups.  All in favor of a mini cookie cup trend in 2012, say I!

[print_this]S’mores Mini Cookie Cups

Buttery graham cracker cookie cups with marshmallows and milk chocolate.  Like all s’mores, these little cups are best served warm!

Makes 5 dozen

Prep time: 30 minutes

Cook time: 10 minutes per muffin tin

  • 1 cup browned butter, softened (instructions here) or regular unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 cups graham cracker crumbs
  • 1 cup mini marshmallows
  • 15 Hershey’s snack size bars, broken into squares

Heat the oven to 375 degrees F.  Spray a mini muffin tin lightly with non-stick cooking spray (or line with paper liners).

In a large mixing bowl, beat the butter and sugar with an electric mixer on high speed until fluffy.  Add the eggs and vanilla and beat until mixed.  In the same bowl, add the baking powder and salt and beat until mixed.  Gradually add the flour and graham cracker crumbs, beating on medium speed until mixed well.  Stir in the mini marshmallows.

Roll the dough into 1-inch balls, then press each ball into an ungreased mini muffin cup pan.  Bake 8 minutes, then remove from oven and press one chocolate square into each cookie cup.  Bake 2 to 3 more minutes, or until chocolate is melty.  Allow the cookie cups to cool 10 minutes before removing from pan to cool completely (or eat while they’re still warm!).[/print_this]