Some more s’more, please
Ah summertime, when the days are long and the nights are meant for sleeping outside.
But not all nights. And not too many of them in row. Camping is fun, but there are two essentials (in addition to all that gear, of course) that make the great outdoors bearable: 1. beer (bottles, no cans), and 2. s’mores.
What’s better than warm gooey, campfire roaster marshmallows sandwiched between crunchy graham crackers and semi-melted pieces of chocolate?
I tell you what: all that on top of cake.
Here’s a little summer treat minus the tent and bugs. You’ll need an oven for these, so you might as well skip the whole roughin’ it thing all together.
This recipe for S’mores Cake is quick, easy and might makes for a nice kid-friendly treat on one of those now school-free days. I do know they’re a hit with adults, especially those who may not want to camp – ever.
Note: these do, however, taste much better with a cold glass of milk, not beer.
½ C. melted butter
3 ½ C. mini marshmallows, or about 40 regular sized
4 C. cereal (Captain Crunch, Cinnamon Toast Crunch or Golden Grahams)
1 yellow cake mix
12 ounces milk chocolate chips
1 can sweetened condensed milk
Layer in jell roll pan in order: butter, cake mix (dry), marshmallows, chocolate chips, cereal. Drizzle condensed milk on top. Bake at 350 degrees for 25 minutes. (Tip: For ease, cut the cake into bars while it’s still warm.)