Dessert · Makes 4
Ballpark S'mores with Reggie! Bars
A regular s'more asks a lot of a plain square of chocolate. It has to melt, sweeten, and hold the whole thing together, all on its own. Swap in a Reggie! Bar and you give the job to a candy that already knows how to do it. The chocolate coating melts against the hot marshmallow, the caramel goes soft and stretchy, and the peanuts add a salty, roasty crunch the marshmallow and graham never bring. It's the same beloved campfire ritual, just with more going on in the middle.
Size-wise it works out nicely. A Reggie! Bar is close to the footprint of a graham square, so a whole bar per s'more sits flat without a lot of trimming. Break it to fit if you need to, and tuck any loose pieces in around the edges where they'll melt into the marshmallow. Below you'll find the classic fire method plus an oven version for a rainy night and a broiler version for a crowd.
Ingredients
- 4 Reggie! Bars (1.8 oz each)
- 4 whole graham cracker sheets, snapped in half (8 squares)
- 4 large marshmallows
- Chopped roasted peanuts, for sprinkling (optional)
- Flaky sea salt (optional)
Over the fire
- Set up your squares. Snap each graham sheet in half so you have two squares per s'more. Lay them out so you can build fast once the marshmallow is ready.
- Fit the bar. Break or cut each bar so it lies flat on a graham square. A whole bar is close to the right size, so this is mostly about tucking in any stray edges.
- Toast the marshmallow. Thread a marshmallow on a skewer and hold it over the coals, not the open flame, turning slowly. In a minute or two it will turn golden all over and go soft in the center. If you like it charred, give it a quick flame at the end.
- Build and press. Set the bar on one graham square, slide the hot marshmallow on top, and cap it with the second square. Press down gently so the marshmallow's heat starts melting the chocolate and softening the caramel.
- Let it settle. Wait about a minute. This is when the chocolate coating melts and the caramel turns to a slow, warm pull. Then eat it while everything is still soft.
In the oven or under the broiler
No fire, no problem. Heat the oven to 350°F (175°C). Lay out the bottom graham squares on a lined sheet, set a bar on each, and top with a marshmallow. Bake for 4 to 5 minutes, until the marshmallows puff and turn golden and the bars have softened, then cap with the top squares and press. For a faster, more toasted finish, run them under a broiler for 30 to 60 seconds instead, and stay right there watching. Marshmallows go from golden to burnt in seconds under direct heat.
Mind the hot caramel. The caramel inside a warm bar holds heat and gets very sticky, more than plain chocolate ever does. Give each s'more a minute to settle before handing one to a kid, and keep napkins close. It's worth the small wait for that stretchy, molten center.
A few easy upgrades. Sprinkle a little flaky salt on the bar before you cap the s'more to sharpen all that sweetness. Add a few chopped peanuts for even more crunch. Or swap the plain graham for a chocolate one and lean all the way in. If you're feeding a group, the oven method lets you make eight or ten at once instead of toasting them one at a time, which keeps everyone eating together instead of waiting their turn at the fire.
Good to know before you build. These s'mores contain milk, peanuts, soy and wheat from the bars and graham crackers, plus any peanuts you add on top. Reggie! Bars are made in a facility that also processes egg, almond, cashew, pecan and coconut, so they are not allergen-free. At a campout or a party, keep a heads-up handy for anyone with a peanut or wheat allergy.
However you make them, these disappear fast, so plan on more than you think you need. One bar per s'more means a box goes a long way at a backyard fire or a tailgate, and the leftovers, if there are any, keep just fine in the wrapper for next time.
Made with The REGGIE! Bar. It's one bar per s'more, so a box keeps the whole campout going.