Tag Archives: Graham cracker

S’mores Granola

SmoresGranola_NancyCreative.com The last time I made granola, I made Chocolate Chip Cherry Granola. It was the first time I had added chocolate to granola and I loved the combination! And now that summery weather is here, it seemed like the perfect time to try making S’mores Granola. S’mores are such a classic summer treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.

This S’mores Granola makes a good snack to munch on any time of day and you can also spoon it over vanilla yogurt for an easy breakfast or dessert. If you like sweet cereal, you could also serve this granola in a bowl with milk.

S’MORES GRANOLA by NancyC

Makes about 10 cups

  • 1/2 cup plus 1 Tablespoon honey
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 1/2 teaspoon salt
  • 4 cups old-fashioned rolled oats (do not use quick oats)
  • 1/2 cup wheat germ or ground flaxseed
  • 1 cup coarsely chopped pecans
  • 3 cups Golden Grahams cereal
  • 1 1/2 cups Kraft Jet-Puffed Mallow Bits
  • 1 1/2 cups mini semi-sweet chocolate chips (or chop an equivalent amount of Hershey bars into small chunks)

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.

In large bowl, toss the oats, wheat germ or flaxseed, and chopped pecans. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well.

Spread mixture evenly on your parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.

Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, put granola mixture in an extra large bowl and stir in the Golden Grahams, Jet-Puffed Mallow Bits, and mini chocolate chips (or chopped up Hershey bars). Store in a tightly sealed container for up to 2 weeks.

S’mores are such a classic treat and it’s fun making variations on the chocolate-graham cracker-marshmallow combination. Did you have S’mores often as a kid and do you make them now?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspiration Thursday.

Advertisements

S’mores Popcorn from The S’mores Cookbook and a Giveaway!

ncSmoresPopcornnm

bildeWhen I think of summer treats, I think of S’mores around a campfire. But when I looked through my review copy of The S’mores Cookbook  by Susan Whetzel, I realized that you can enjoy the great taste of S’mores all year round in lots of different ways! This hardcover book is filled with lots of wonderful full-color photos of the many recipes you can make. And the publisher, Adams Media, has offered to send a giveaway copy directly to the winning commentor on this post! See the end of the post for details.

So S’mores are not just for summer anymore…you can make a great S’mores dessert whenever you crave it! And actually, S’mores are not just for dessert anymore, because this book also includes breakfast recipes, too! Some treats from this book that I’d like to try out are:

  • S’mores Stuffed French Toast
  • S’mores Popovers
  • Mini Dark Chocolate S’mores Muffins
  • S’mores Coffee Cake
  • Dark Chocolate S’mores Pie
  • S’mores Mousse Cups
  • S’mores Dip
  • S’mores Cupcakes
  • S’mores Chocolate Chunksters

I decided to make the S’mores Popcorn first because it’s been really hot and humid lately, and I wanted to do a no-bake recipe. Plus, this is a great recipe to give as a food gift, packaged in a cellophane bag–and with Christmas just 4 months away, I’m on the lookout for some tasty and easy food gift ideas! 🙂 It’s really kind of addicting, so you’ll want to either have lots of people help you eat it up or share with your friends! The two kinds of chocolate mixed with the caramel corn and marshmallows make a really rich and yummy treat! It’s also a great snack to make in the fall if you’re having a tailgate party or watching the games at home. Store-bought caramel corn works great in this, or you can use homemade if you like.

When I melted the chocolate, I added just a little bit of coconut oil, about 1 teaspoon per cup, to make the chocolate a  little smoother for drizzling. If you do this, the chocolate will take a little longer to dry or set, and it may not package as well since the chocolate will be a little gooier, so it’s definitely an optional thing. If you decide to add some oil when melting the chocolate and if you’ve used an extra large sheet pan to spread your popcorn mix on,* you can put your pan of S’mores popcorn in the fridge, after everything is mixed together, for at least a half hour or until chocolate is set.

Here’s the recipe…

S’MORES POPCORN BAGS from The S’mores Cookbook

Yields: 10 gift bags

Feel free to make your own caramel popcorn for this amazing treat, but store-bought works amazingly well and tends to hold up and look nicer in the gift bags. Either way, it’s a win-win situation!–Susan Whetzel

  • 1 cup semi-sweet chocolate chips, melted (Note: I used an extra 1/4 cup later in the recipe)
  • 1/2 cup crushed graham cracker crumbs
  • 8 cups caramel popcorn
  • 1/2 cup white chocolate chips, melted
  • 2 cups mini marshmallows
  • 10 cellophane gift bags
  • Ribbon, to tie bags, as needed

Cover the counter with parchment paper (*I lined an extra large sheet pan with parchment paper instead). Drizzle the parchment with melted semisweet chocolate and immediately sprinkle with graham cracker crumbs and popcorn, making as even a layer as possible.

Drizzle the white chocolate over the popcorn; allow to dry. (NOTE: I melted an additional 1/4 cup semisweet chocolate chips and drizzled this over the popcorn, too, for an extra chocolatey taste). Once chocolate is dry, pour the popcorn from the parchment into a large bowl; add marshmallows.

Divide evenly into cellophane bags, and tie with decorative ribbon.

This makes a great game snack or food gift and it’s so easy to make, so keep it in mind for football season and gift- giving at the holidays!

bildeThe Giveaway is Now Closed. Congratulations to commentor #8, Linda G., for winning the book!

Now for the Giveaway….if you’d like to enter to win a copy of The S’mores Cookbook, leave a comment on this blog post between now and Sunday, September 1, at midnight (CST)–the random drawing will be made from the comments on this post only! Winner will be chosen ramdomly via Random.org and announced on Monday, September 2. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post telling me if you make S’mores often or if you’ve made any S’mores-inspired recipes this summer.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following!

Don’t worry if your comment doesn’t show up right away–because of spam, I need to approve all the comments before they show up! Hope you all have time to enter, and enjoy your Labor Day Weekend!

 

Dark Chocolate-Toffee Magic Cookie Bars

ncDkChTofMgCkBrs1nm

If you’ve never made Magic Cookie Bars, you really need to try them! The original Magic Cookie Bars recipe is from Eagle Brand®, a classic and well-loved recipe, and I decided to try making them with dark chocolate chips and toffee bits. These are really rich and yummy, and they’re so easy to make! They are also very addictive. I gave some to my friend Alisa and she said she couldn’t stop eating them! 🙂 This recipe makes a nice big 9×13″ panful, so there’s plenty for sharing!

DARK CHOCOLATE–TOFFEE MAGIC COOKIE BARS by NancyC, adapted from Eagle Brand®

Makes a 9×13″ pan

  • 1/2 cup butter (1 stick), melted
  • 1 1/2 cups graham cracker crumbs (you’ll need about 8 to 8 1/2 whole crackers)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (10-ounce) bag, or 1 3/4 cups. dark chocolate chips (or substitute a 12-ounce bag of semi-sweet chocolate chips, which is equivalent to 2 cups)
  • 1 1/3 cups (or a 3 1/2-ounce can) sweetened flaked coconut
  • 2/3 cup Heath® English Toffee Bits (also called Bits ‘O Brickle Toffee Bits)
  • 1 cup chopped pecans (or substitute walnuts)

Preheat oven to 350˚F (or 325˚F if using a glass baking dish). Grease or spray a 9×13″ baking pan with non-stick cooking spray.

Combine graham cracker crumbs and butter. Press evenly into a thin layer in bottom of greased or sprayed pan (see below, left photo).

ncDkChTofMgBrs1a

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, toffee bits, and nuts. Press all ingredients down firmly and evenly in pan with a fork (see above, right photo).

Bake 25 minutes or until lightly browned. Cool, then cut into bars. Store covered at room temperature.

For perfectly cut cookie bars, here’s a tip from Eagle Brand®: Line the entire pan with foil, extending foil over edge of pan (or you could use parchment paper). Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.

Here are some other variations you can make on Magic Cookie Bars:

  • 7-Layer Magic Cookie Bars: Substitute 1 cup (6-oz.) of the following: butterscotch flavored chips, peanut butter flavored chips or white chocolate chips, for 1 cup of the dark or semi-sweet chocolate chips.
  • Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 lb.) chocolate-covered peanuts for the dark or semi-sweet chocolate chips and chopped nuts.
  • Magic Rainbow Cookie Bars: Substitute  2 cups plain M & M’s for the dark or semi-sweet chocolate chips.
  • Other Ideas: You can also substitute the chocolate chips or nuts with dried cranberries, raisins or mini-marshmallows.

Enjoy making and eating these! 🙂

Have you made Magic Cookie Bars before?