Dani Dishes: Want S’more Summer?

By admin
February 25, 2013

Warm breezes have been replaced with crisp, biting air, and patches of ice cover the lake; sure signs another summer season has come and gone.  Days are shorter and colder and evenings spent lingering near campfires are distant pleasant memories. For those of us who cherish the smell of campfire smoke on our clothes and the taste of scorched marshmallow, the passing of the summer season can be less than desirable.

I find I spend many cold and dreary days thinking about sitting near a campfire and achieving a perfectly, golden toasted marshmallow. While I am gearing up for summer already, it still remains many months away. The question becomes whether to spend the coming months snuggled in a flannel braving the weather, or to try and find another way to bring about those warm fuzzy nostalgic feelings.

If you don’t mind the fact that the marshmallows aren’t flaming hot, s’more bars are just the solution. They are the perfect way to curb your craving until you find yourself under the starry summer sky, warm s’more in hand!

S’more Bars

Makes one 9 x 13 inch pan 

Yield 48 bars

Dairy or Parve (depending on the brand of graham crackers used)


As Needed Non-Stick Cooking Spray

1 Package Graham Crackers

2 Packages Kosher Marshmallows

2 Packages Parve Chocolate Chips

2 Tablespoons Sunflower Seed Butter


1. Spray the 9 x 13 inch pan with non-stick cooking spray. Set aside for later.

2. Place the graham crackers in a plastic bag and break into small bite size pieces.

3. Cut each marshmallow into small bits (about 3 or 4 chunks per marshmallow).

4. Combine the graham cracker and marshmallow bits in a bowl.

5. In a microwave safe bowl, combine chocolate chips and sunflower seed butter. Heat for 30 second intervals and stir well after each heating until mixture is completely melted and smooth. Be careful to not overheat the mixture or the chocolate will scorch or seize and harden.

6. Pour the melted chocolate mixture over the graham crackers and marshmallows and mix completely.

7. Spread the s’more mixture into the greased 9 x 13 inch pan using a wooden spoon. Chill in refrigerator until the bars are firm.

8. Cut the bars into 6 by 8 rows with a sharp knife. 

9. Enjoy or wrap with plastic and save for later!


Dani Knaptsad

Head Chef, Camp Solomon Schechter