Friday, August 10, 2012

Happy National S'mores Day!

Girl Scouts attending day camp at Program Place for Girls
enjoyed making s'mores last Friday.
Almost everyone knows how to make a s’more, but making the perfect s’mores sometimes requires more than just marshmallows, chocolate, graham crackers and the roar of a campfire. It might call for a few more ingredients like milk, flour, baking powder and a pie shell. Who wouldn’t want to sink their teeth into a s’more cupcake, brownie, cookie or pie?

Today, Girl Scouts everywhere are celebrating National S’mores Day and in honor of camping’s most infamous treat, we’re sharing some of the most unconventional s’mores recipes we’ve come across on our Pinterest board. (Yes, we're on Pinterest! Follow us for fun recipes, SWAPS, Girl Scout funnies and more!) You’ll definitely want to share the experience with your friends under a star-filled sky.

Click "Read More" below for one of our favorite recipes we've pinned for S'mores Cheesecake Bars!


Credit: annies-eats.com

S'mores Cheesecake Bars

Makes 12-16 bars
via annies-eats.com

Ingredients
For crust:
1 cup graham cracker crumbs
1 Tbsp. sugar
4 Tbsp. unsalted butter, melted

For cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
1/4 cup sour cream
1/2 cup marshmallow cream
2 tsp. cocoa powder
3/4 tsp. vanilla extract
2 large eggs

For topping:
1 1/2 cups mini marshmallows
Milk chocolate chips, melted (optional)

Directions
To make the crust, preheat the oven to 350˚ F.  Line an 8×8″ baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar and melted butter in a small bowl.  Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan.  Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.

To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly.  In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.