Or do you love every bit of the gooey, chocolaty, sweetness?
I know that I normally don’t post this many sweets on here, just some every once in a while, but I am sure loving all my s’more treats!
And I am sure my dentist is going to love me too, charging me to do an extra deep cleaning on my teeth. But I don’t care if that means taking one for the team and bringing you all this glorious goodness!
Today’s s’more recipe didn’t fail. A simple snack cake, that whips up and bakes in under 45 minutes, that is perfectly s’more flavored.
These were heavenly warm right out of the oven, and still maintained their texture and flavor the next time.
One Year Ago: Magazine Review: H.E.B Texas Life Magazine
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Three Years Ago: Texas Fruit Cooler
S´more Snack Cake
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 8x8 pan
1/2 cup all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
1 cup miniature semi-sweet chocolate chips
1 cup mini marshmallows
Heat oven to 350°F. Grease and flour 8x8-inch pan.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs, baking powder, baking soda and salt; mix well. Set aside.
In separate large bowl, cream brown sugar and butter. Add eggs, one at a time, until well blended. Mix in milk and vanilla. Add dry ingredients; mix at low speed until well blended. Beat at medium speed 1 minute. Stir in 1/2 cup of the chocolate chips. Spread batter evenly in greased and floured pan.
Bake at 350°F for 20 to 25 minutes until toothpick inserted in center comes out clean. During the last 2-3 minutes of cooking remove cake from oven and top with remaining chocolate chips and marshmallows. Return to oven and finish cooking, allowing marshmallows and chocolate chips to melt slightly.
Cool slightly, before cutting and serving.
Adapted from Tablespoon