This edible s’mores cookie dough is a fun, festive treat perfect for summer. It’s easy…
How to Make Firecracker Cinnamon S’mores Treats
These gooey and delicious firecracker cinnamon S’mores Treats are the perfect make-ahead version of the classic dessert that you can take with you to 4th of July gatherings or any cookout. picnic or summer event.
(Disclosure: This post is sponsored by Barlean’s. All opinions are my own)
Today is the last day of #CookoutWeek and what a week it’s been!
Monday, I shared my recipe for Strawberry Protein Muffins, made with the flavorful Chef Shamy Strawberry Honey Butter. Mmmm. They’re perfect for busy mornings or on-the-go snacks!
Tuesday, I shared my recipe for indulgent and EDIBLE S’mores Cookie Dough made with Butter Flavored Coconut Oil from Barlean’s. OMG! Soo good! My kids loved it!
Wednesday and Thursday, I shared a delicious meal of BBQ Meatball Subs and Garlic Parmesan Roasted Asparagus and Red, White, and Blue potatoes (both made with Chef Shamy’s amazing Garlic Butter with Parmesan Basil seasoning.) My kids gobbled up the meatballs and I have to admit—it was pretty hard to put down those parmesan garlic veggies.
Don’t forget: Chef Shamy is running a special now through July 4. Save 10% with Code: 10BUTTER10
Friday, I shared one of my favorite recipes—Magical Unicorn Fudge. I used Chef Shamy’s Strawberry Honey Butter and dehydrated strawberries. The result was a sweet and sour mix of pure decadence.
And finally—today’s recipe is Firecracker Cinnamon S’more Treats made with Barlean’s Butter Flavored Coconut oil. Mmm. So good.
But before we get to the recipe, I just want to give a big THANK YOU to Allison Boyer of the PinterTest Kitchen for organizing this whole event. If you missed any of this week’s recipes from any of the 50 fabulous participating bloggers, Follow our #CookoutWeek board on Pinterest.
And I’d like to thank our wonderful and generous sponsors, without whom this event would not have been possible. Be sure to check them out. They make wonderful products that will help your recipes shine!
And now on to today’s recipe!
How to make Firecracker Cinnamon S’more Treats
There’s something special about summertime s’mores. The magic of the open fire, the melty gooeyness of the marshmallow, the warm chocolate safely sitting on the crunchy graham cracker.
These delicious s’mores treats capture all of that magical gooey goodness PLUS the red hot firecracker fun of 4th of July Fireworks!
AND they’re portable because..let’s face it, we don’t always have an open fire close by, so sometimes we have to improvise and create that magic. By preparing the s’mores in bar or “treat” form, you’re doing just that-creating a make-ahead version of a classic dessert that you can take with you to any cookout. picnic or summer event. The Barlean’s Butter Flavored Coconut Oil is a great substitute for regular butter. It tastes rich and buttery (no tropical coconut taste at all!) while providing the healthy benefits of coconut oil.
Ingredients
- 1 10 oz bag of mini marshmallows (separate out a handful to sprinkle on top when you’re done)
- 2 tablespoons Barlean’s Butter Flavored Coconut Oil
- 2 cups of broken graham crackers (I used a mix of chocolate and regular flavor)
- 1 cup Trader Joe’s “Crunchy Cinnamon Squares Milk Chocolate Bar” (Nestle also makes cinnamon morsels and you could use that instead)
- 1 cup Hershey’s Chocolate bar (I used the classic chocolate bar, but you can also use chocolate chips)
- about 6 graham cracker sheets
- red hot candy decorations (from the baking aisle)
Preparation:
Grease a cookie sheet.
Prepare the graham crackers by breaking them into smaller pieces.
Instructions
- In a sauce pan, combine the mini marshmallows (be sure to save some to sprinkle on top before broiling), the Barlean’s Butter Flavored Coconut Oil and both kinds of chocolate. Simmer over medium heat, stirring often until everything is melted.
- Stir in the graham cracker pieces then remove from the heat.
- Line the cookie sheet with whole graham crackers.
- Press the mixture on top of the whole graham crackers.
- Sprinkle with mini marshmallows, red hots and any graham cracker crumbs left over from when you broke them.
- Broil on low until the marshmallows are brown. Keep an eye them-it only takes a few minutes.
Tips: Some s’more recipes say to broil for 4 minutes, but I found that to be way to long and this is what happened:
Luckily I was able to salvage a couple for my pictures.
- 1 10 oz bag of mini marshmallows
- 2 tablespoons Barlean’s Butter Flavored Coconut Oil
- 2 cups of broken graham crackers (I used a mix of chocolate and regular flavor)
- 1 cup Trader Joe’s “Crunchy Cinnamon Squares Milk Chocolate Bar” (Nestle also makes cinnamon morsels and you could use that instead)
- 1 cup Hershey’s Chocolate bar (I used the classic chocolate bar, but you can also use chocolate chips)
- about 6 graham cracker sheets
- red hot candy decorations (from the baking aisle)
- Preparation:
- Grease a cookie sheet.
- Prepare the graham crackers by breaking them into smaller pieces. You don’t want crumbs.
- In a sauce pan, combine the mini marshmallows, the Barlean’s Butter Flavored Coconut Oil and both kinds of chocolate. Simmer over medium heat, stirring often until everything is melted.
- Stir in the graham cracker pieces then remove from the heat.
- Line the cookie sheet with whole graham crackers.
- Press the mixture on top of the whole graham crackers.
- Sprinkle with mini marshmallows, red hots and any graham cracker crumbs left over from when you broke them.
- Broil on low until the marshmallows are brown. Keep an eye them-it only takes a few minutes.
Don’t forget to check out the rest of today’s recipes of #CookoutWeek!
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HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!
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