S’more or English is an abbreviation of “some more”, which means “a little more.” This traditional dessert that is usually eaten in campsites around a campfire, popular in the United States and Canada. It consists of fried marshmallows and chocolate, which are stacked between the two Graham crackers. Smory traditionally cooked at the stake, but they can also be cooked at home in in the oven, or in the microwave. The real recipe goes into side of the traditional way of cooking smor – ingredients laid out in layers and baked with one large tile, which then cut into squares. In addition to traditional marshmallows, chocolate and graham crackers in these pastries used peanuts, peanut butter and condensed milk. Share with friends: 
Time: 2 hours. 20 min Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter, plus some more for lubrication forms
- 18 Graham Crackers
- 400 gr. condensed milk with sugar
- 2 tbsp. milk chocolate granules
- 1 tbsp. peanut butter granules
- 1 tbsp. peanuts
- 280 gr marshmallows
Recipes with similar ingredients: butter, crackers, milk condensed milk chocolate, peanut paste granules, Peanuts, marshmallows
Recipe preparation:
- Place the oven grate in the center and heat to 180 ° C. Line a heat-resistant baking dish measuring 22 by 33 cm. foil so that the foil hangs on both sides by 5 cm. Lubricate foil butter.
- In a food processor, grind 14 Graham crackers into small baby Mix melted butter and crumbs with your hands Graham crackers in a medium-sized bowl (mix should stick together when creasing). Transfer the mixture to the prepared baking dish and press it to the bottom of the form in an even layer, using the bottom measuring cup. Pour condensed milk on top of the crumbs. Then sprinkle chocolate granules on top of condensed milk, granules from peanut butter and peanuts. Break 4 remaining graham crackers into pieces and sprinkle them on top.
- Bake until the edges are golden brown and begin to go beyond the edges of the form, 30-35 minutes. Remove from oven and turn on the grill. Scatter marshmallows on top of baked tiles and grill and bake until marshmallows dark golden and toasted, 3-4 minutes. Let it cool completely then refrigerate for 1 hour. Using loose ends foil as pens, pull the tile out of the baking dish; remove the foil. Cut the tile into squares with a side of 5 cm.
Cook’s Notes
To prevent marshmallows from sticking to your knife during cutting, moisten hot water before making an incision and wipe clean with a towel.
