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S’mores Kit!

Here’s a fun little history lesson for you: Apparently, wayyyyy back in 1927, the first official recipe for s’mores was published. Appearing in a Girl Scout guidebook, they were called a “some more.” And, well, no surprises as to how that name came to be. All it takes is one bite of these iconic gooey-chocolatey-crunchy cookie sandwiches before you’re saying, “Gimme some more, please!!!” Moral of the story is: Thank you, Girl Scouts! (And Chef Emily, for the bomb homemade graham crackers… And VT chocolatier Lake Champlain, for the exquisite small-batch organic milk chocolate.)

Total prep time: 5-7 minutes

What’s in your bag:

  • Lake Champlain Chocolates milk chocolate bar
  • Chef Emily’s homemade graham crackers
  • Vegan vanilla marshmallows

What you’ll need from home:

  • Aluminum foil-lined sheet tray (for Option #2)

How to Prep:

Option #1 (over a campfire!):

We probably don’t need to explain this one to you. Marshmallow goes on stick, stick goes over fire… you know the drill! The only question is: Are you on Team Golden Brown or Team Marshmallows Ablaze? Chef Matt prefers his marshmallows totally torched, but as always, you do you!

Option #2 (in the oven):

  1. Preheat your oven to 400F. 
  2. Place 4 of your graham crackers on a sheet tray and top each with some chocolate and a marshmallow. 
  3. Pop your tray in the oven for 3-5 minutes — but don’t go anywhere! Keep an eye on your s’mores to make sure they don’t burn or get tooooo melty.
  4. When the marshmallows are toasted to your liking, remove carefully from the oven and top with the remaining graham crackers. 
  5. EAT ‘EM UP.

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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