Time to say some more to S’mores

Did you ever read one of those survey questions that asked, “How old were you when you found out about ______?” Well, here’s one for me: “How old were you when you had your first s’mores?” I was 52 years old at a cookout at a friend’s home.
After the main meal they called the children together and said, “Okay kids, it’s time to make s’mores!”, and I had to ask what they were. Oh, I can feel eyes going wide, confusion on the face, and, “She’s never had s’more before?!” The answer is no.
With summer here, camping and barbecuing will be in full swing, and it seems s’mores are a big deal west of the Mississippi.
Any stores selling food products already have a display of boxes of graham crackers, bags of large marshmallows, and packs of Hershey’s milk chocolate bars. Oh, and here’s a rant from me: I remember when those Hershey’s bars were sold in packs of six. Now they only come in packs of four. Outrageous!!!
The origin of s’mores seems to center on the east coast, but that’s not exactly how it looks right now. I remember when we had overnights at camp, the only things we roasted over the campfire were hot dogs and large marshmallows on sticks we collected from trees.
The combination of graham cracker, marshmallow and chocolate came in a yellow package sold in the cookie aisle and were called “Mallomars”.
Family Dollar sells a similar cookie – “Eatz Fudge Marshmallow Chocolate Cookies”. Is that name long enough for you?
Anyway, the cookie has a graham cracker round, marshmallow on top, and the entire cookie is drenched in chocolate. Sounds like what you all probably know as s’mores, right?
Another product similar to s’mores is the “moon pie”. Moon Pies originated in Chattanooga, Tennessee in 1917 at the Chattanooga Bakery. The story goes that a traveling salesman, Earl Mitchell, was inspired to create the snack after talking with Kentucky coal miners who wanted a large, filling treat for their lunch breaks.
The miners suggested the snack be “as big as the moon,” leading to the moon pie’s name and size. It’s still a popular treat in the south.
Ah, but who invented the s’mores that is popular around campfires? In 1927 girl scout leader Loretta Scott Crew was given credit for creating the recipe for her troop. She gave it the name “Some More”, and published the recipe in the Girl Scout handbook, “Tramping and Trailing with the Girl Scouts”.
The recipe retained its name for about 50 years before it was reduced to “s’mores”. According to Colorado State University, the recipe name – either version – signifies that after eating one there is a strong desire for another. Sounds a bit like Oliver Twist, “Please, sir, I want some more.”
Now I’m going to go one better on the simplistic s’more, and offer up a recipe for a complete dessert, S’mores Brownies. These brownies can be created entirely from scratch, or semi-homemade using a fudge brownie mix.
Personally, I cheat and go the semi-homemade route, using the directions for cake-like brownies. Even though the box states for high altitude, “no change”, I still add three tablespoons of flour or the center remains too gooey and sinks. If you prefer, and have a fabulous homemade brownie recipe, then use it!
S’mores Brownies (semi-homemade recipe for cake-like brownies)
Ingredients: 1 (16.3 oz.) box of Betty Crocker Fudge Brownie Mix, 2 Tbsp. water, ½ cup vegetable oil, 3 large eggs, Optional and for high altitude, add 3 Tbsp. all-purpose flour, 9 graham crackers; four of the crackers should be broken up into dime-size pieces, 2 cups mini-marshmallow, 3 (1.55 oz.) bars of Hershey Milk Chocolate, each small piece broken into halves
Preparation:
Preheat oven to 350F. Lightly spray a 9”x9” baking pan with nonstick spray, then place 1-8”x12” piece of parchment paper long-ways across pan, turn pan and place a second piece of parchment long-ways again. Crease paper along bottom edges of the pan to help with brownie removal and help keep them from falling apart when moving to a platter.
At the bottom of the pan, lay out five graham crackers, breaking pieces off to make them fit side by side, and cover the bottom. Mix together brownie mix, water, oil, eggs, and extra flour if needed, and pour over the graham crackers, making sure to spread out evenly and smoothly. Place pan in oven and bake for 32 minutes, remove and set on towel or hot pad.
On top of the, not completely baked, brownies, spread out the broken-up graham crackers. Next, spread the mini-marshmallows, and last, but not least, spread out the broken-up Hershey bars.
Place back into the oven for another five minutes; the chocolate will get melty, and the marshmallows will begin to spread a bit, and slightly brown.
Remove pan from oven and let brownies cool for 15 minutes before removing from pan. Carefully lift by the edges of the parchment paper and set onto a platter; carefully, using a long spatula, lift each side of the brownies and remove the paper.
To cut the brownies, use a very sharp knife as the graham cracker crust is still crispy; it does not soften up from the batter’s moisture.
Serves 12 to 15.
There you have it. There’s more to s’mores than you knew before. Enjoy the sweet pleasure.