I have always been a big fan of s’mores. A Maine summer is incomplete without them. But recently it has come to my attention that the s’mores I have known and loved my whole life aren’t as common as I thought they were. So I decided it is time to share my secret ingredient with the world (and of course how to integrate it into the perfect s’more).
Step 1: Gather all of your ingredients. This includes: graham crackers, marshmallows, Hersey’s chocolate bars, and *drum rollllll* peanut butter. For tools you will need a knife, a roasting stick or branch, a brick or cement block, and an open fire.
Step 2: Break a graham in half and spread a golf ball size portion of peanut butter on one side of it. Then stick two or three squares of chocolate onto the peanut butter and place the two pieces of graham next to the fire. The chocolate and peanut butter need to get soft. Here we placed them on a small brick nearby.
Step 3: While the peanut butter and chocolate is getting gooey and yummy, roast your marshmallow (some prefer two). You can slowly brown it or use the set it on fire and blow it out technique, it’s really up to you. A patient, lightly brown, and expanded mallow provides the best texture for a perfect s’more.
Step 4: The marshmallow removal. This can get tricky. Use the un-peanutbutter and chocolatized graham to push the marshmallow off the roasting stick. Hold the other graham piece underneath and you can slide it right off into the perfect position to finish your s’more sandwich.
Step 5: Slightly smush, ENJOY, then have S’MORE!
Other s’more additions instead of PB: bananas, raisins, blueberries, nuts, and strawberries. One should make as many s’mores that they can in the summer with bon fires and good weather but if you must, in the winter, you can use a gas stove or microwave to get your fix.