Sometimes the best part of camping are the snacks—especially those S’mores! But you want to surprise everyone with some new versions of the old classic. In part one we got a good start on sharing some new recipes variations on S’mores and even tossed in a few other tasty treats. In part two, we continue with the unique lip-smacking S’mores goodies and a few other gems too.
S’mores Monkey Bread Muffins (Makes 12 muffins)
These muffins are super easy to make and should be made at home. Pack them for your camping trip and eat as a breakfast or yummy snack. They are simply sinful!
- 1⅓ c. of graham cracker crumbs
- 6 tbsp. of cubed butter
- ¾ c. of marshmallows, miniature
- 15 frozen dinner rolls, thawed but cold
- ½ c. of sugar
- 1 c. of semi-sweet mini chocolate chips, divided
- 1 c. of powdered sugar
- 1-2 tbsp. of 2% milk
- ½ tsp. of softened butter
Preheat your oven to 375˚F. Put foil liners into 12 muffin cups.
Cut all dinner rolls into quarters with a sharp knife.
Blend sugar and cracker crumbs in a bowl. Microwave the butter in another bowl until it’s melted.
Take 3 dough pieces and dip them in butter, roll and coat them in the sugar crumb mix and put them in one prepared muffin cup.
Repeat the above step to fill all the muffin cups.
¾ c. of the marshmallows and chocolate chips should be sprinkled on top.
You may need to rewarm the butter before dipping the rest of the dough pieces in it. Now, put 2 more dough pieces in all the muffin cups; scatter the rest of the chocolate chips on top of each muffin.
Bake for 15-20 minutes or until golden brown; cool for 5 minutes prior to transferring the muffins to a wire rack.
Blend the icing ingredients in a medium bowl. Using a teaspoon, drizzle the icing over the muffin tops and pack them in a container. At the campsite, put over a fire for 1-2 minutes to warm them through and enjoy.
Campfire Cinnamon Twists (Serves 8)
This is a tasty version of the traditional cinnamon roll. Everyone is sure to love this treat so much that they’ll want it on every camping trip!
- 2 tsp. of ground cinnamon
- 2 tbsp. of melted butter
- ¼ c. of sugar
- 1 refrigerated 12.4 oz. tube of cinnamon rolls with icing
- 16 long, metal skewers
In a small bowl, blend the cinnamon and sugar. Move the icing that came with the cinnamon rolls into a plastic resealable bag and put aside to use for later.
Separate the cinnamon rolls and slice all of them in half.
Each half should then be rolled into 6-in. ropes. Starting a ½-in. from the pointed end, wind a “rope” tightly around 1 skewer then crimp both ends to close.
Over your hot campfire, turn periodically and cook for about 5 minutes or until they’re golden brown.
When the twists are done, brush each with the melted butter and dust with the sugar mix. In a corner of the icing bag, snip a tiny hole and drizzle over the twists.
S’mores Dipped Apples (Serves 8)
Apples with marshmallow and chocolate? You probably don’t think this pairs well but it’s actually quite scrumptious together! This is another recipe to make at home and devour in front of the campfire.
- 8 wooden Popsicle sticks
- 2 16 oz. pkgs. of large marshmallows
- 1 11½ oz. pkg. of chocolate chips
- 2 c. of graham crackers, coarsely crushed
- 2 tbsp. of butter
- 8 Granny Smith apples, large
Place wax paper on a baking sheet and coat the wax paper with a generous amount of cooking spray.
Rinse and dry off the apples then cut off the stems. Stick a Popsicle stick into each apple.
Melt the butter on medium heat in a heavy, large saucepan. Next, toss in the marshmallows and continuously stir until they’re completely melted.
One by one, dunk the apples in the warm mixture and let the extra drip off. Put each apple on the wax paper and refrigerate for roughly 15 minutes or until the marshmallow is firm.
Put the crushed crackers in a shallow bowl and set aside. Using a double boiler, place the chocolate chips in the top and mix until melted and smooth.
One at a time, dunk only the bottom half of each apple in the chocolate and then in the cracker crumbs; lay each apple back on the greased wax paper and refrigerate until firm.
Fruit & Almond Bites (Makes 4 dozen)
You’re on a hike and don’t want to stop to eat; but you need something to give you energy for the rest of your day. Well, this magnificent snack will do just that and is packed with flavor too!
- ¼ tsp. of almond extract
- 2 c. of dried apricots, finely chopped
- 1 c. of toasted pistachios, finely chopped
- 3¾ c. of sliced almonds, separated
- ¼ c. of honey
- 1 c. of dried cranberries or cherries, finely chopped
Put 1¼ c. of almonds in your food processor and pulse until almonds are finely chopped. Transfer the chopped almonds to a shallow bowl and set aside. Repeat this step for the pistachios.
Put the other 2½ c. of almonds in your food processor and pulse until they’re finely chopped. Add in the extract; as it processes, slowly add in the honey.
Transfer to a large bowl and mix in the fruit. Separate the mixture into 6 portions and form each one into a roll that’s ½-in. thick. Wrap each roll in plastic wrap and put in the refrigerator for 1 hour or until they’re firm.
Unwrap and slice each roll into 1½-in. pieces. Half of these pieces should be rolled in the pistachios and the other half in the almonds that were set aside. Be sure to press gently to make the coatings stick to each piece.
You can wrap each bite in wax paper; twist the ends to seal. If you don’t want to wrap them, you can layer them between wax paper in airtight containers.
S’mores Pizza (Serves 10-12)
Your kids love pizza and S’mores. Well, who says you can’t combine the two to make a sticky, mouth-watering snack? Kids of all ages will adore this one!
- 1 tbsp. of melted butter, divided
- 2 c. of mini marshmallows
- 2 c. of semi-sweet mini chocolate chips
- 3 graham crackers, crushed (cinnamon or honey flavor)
- 1 13.8 oz. pkg. of refrigerated pizza dough
Prepare a small campfire and have a lightly oiled grill grate waiting.
The dough should be rolled out to ¼-in. thick on a floured work surface. Lightly brush the dough with ½ tbsp. of melted butter; put the pizza dough on the greased grill grate, butter side down. Place the grate over the fire and cook for about 5 minutes or until the crust is golden brown.
Brush the other ½ tbsp. of butter on the dough and flip over. Now, evenly scatter the chocolate chips on the dough; top the chocolate chips evenly with the marshmallows and cracker crumbs. Grill for a little longer—just until the marshmallows have melted.
Transfer the pizza to a platter and slice into pieces. If needed, let it cool 1-2 minutes before cutting. Enjoy while warm or after the pizza cools completely.
We’re sure you’ll love all of these tasty treats we’ve come up with. Once you try one, you’ll want to try them all!