Nothing says fall fun like making s’mores outside around a campfire. Even as the kids are getting older, these gooey delights have always been a favorite around our house. My daughter likes to roast her marshmallows until they are a perfect golden brown and warm in the middle. My son just likes to throw his marshmallows in the campfire and watch them burn up! That must be a guy thing! Either way, s’mores around our house celebrates family time together.
Recently, my daughter introduced us to this twist on classic s’mores. It’s like having a campfire dessert in a glass.
Prep Time: 20 minutes
Cook Time: 5 minutes
8 jumbo marshmallows
1/4 cup hot fudge, warmed
1/2 cup graham crackers, crushed
4 cups Brookshire’s Chocolate Milk
4 cups Goldenbrook Chocolate Ice Cream
1 Tbs Brookshire’s Sour Cream
Heat oven to broil. Line a baking sheet with parchment paper. Spread marshmallows on prepared baking sheet in a single layer. Place sheet pan under broiler; cook until lightly charred. Remove from oven and set aside to cool.
Place warm hot fudge in a small, shallow bowl; place graham cracker crumbs on a rimmed plate. Take each glass and dip rim in hot fudge, and then gently roll in crumbs to create a crumb edge. In a blender, combine chocolate milk, ice cream and sour cream until smooth.
Pour milkshake mixture into glasses, and garnish each with reserved toasted marshmallows.
Nutritional Information: Calories Per Serving: 650, Fat: 26 g (16 g Saturated Fat), Cholesterol: 95 mg, Sodium: 352 mg, Carbohydrates: 92 g, Fiber: 4 g, Protein: 14 g.
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