Well, kids, it’s a new week, and that means MORE SMORES from friends old and new here on the blog. I’m so touched that so many great bloggers have reached out to post for me, and share their recipes with you. Especially new to me bloggers, like Gwynn from Swirls of Flavor.
Gwynn is fairly new to the world of blogging (not everyone is an old fogey like me) and I think she’s got lots of great posts ahead of her! She is here today offering up her S’mores Puddin’ Bars, which seem entirely too simple to be safe to have the ingredients for in the house. My butt! It stands NO chance!
Treat Gwynn nice, lovely readers. And I hope you have a great week!
Who doesn’t love a gooey toasted marshmallow and warm melty chocolate nestled between two sweet graham crackers? There’s something about a S’mores that evokes comfort, deliciousness and Americana. The origin of this beloved campfire dessert is credited to campers in the early part of the 20th century but the first written mention of it was by the Girl Scouts of America in their 1927 Girl Scout Handbook. The name S’mores seems to have come from everyone asking for “some more” of this deliciousness, understandably so! And S’mores are such a part of our culture that August 10th is officially National S’mores Day! On National S’mores Day this year you can change things up a bit and serve up the mouthwatering flavors of S’mores in a pudding bar that has layers of chocolate fudge pudding mousse and graham crackers topped with mini marshmallows, graham cracker bits and a hot fudge drizzle! And if you’re craving a frozen treat just pop them in the freezer and you’re all set!
S’mores Puddin’ Bars
- 1 pkg. (3.9 oz.) instant chocolate fudge pudding and pie filling
- 1 cup milk
- 1 cup thawed nondairy whipped topping, such as Cool Whip
- 9 whole graham crackers, divided 1 cup mini marshmallows
- 1/4 cup hot fudge sauce
1. Line 8″ x 8″ baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
2. In bowl combine pudding mix and milk until blended. Let stand until just beginning to thicken, about 5 minutes.
3. Fold in whipped topping until blended; reserve.
5. Spread 1 cup reserved pudding mixture evenly over graham crackers.
6. Repeat with graham crackers and pudding mixture to form another layer.
7. Cut remaining whole graham cracker into small pieces.
8. Top pudding layer with graham cracker pieces and mini marshmallows, gently pressing into pudding.
9. Drizzle with hot fudge sauce.
10. Refrigerate or freeze at least 8 hours-overnight. 11. Using foil overhang, lift out of pan. Cut into 2″ x 2″ bars. Makes 16 bars.
For almost 4 solid weeks, I will have a guest blogger here sharing their own S’mores recipe with you. I hope you’ll share their posts the way that you share mine, and show them some love like you do to me!
And, if you are itching for more S’mores recipes…here’s that book of mine. Grab a copy on Amazon!