Courtesy Donna Hay

Nothing conjures up summertime more than s’mores. Try bringing Donna Hay’s version of this American classic to your next  beach bonfire, even though these are scrumptious anytime of year.  Kid’s love to finish these treats off with roasted marshmallows.

SERVINGS:    20

INGREDIENTS

1 stick butter

1 ¼ cup brown sugar1 teaspoon vanilla extract

1 egg

1 ½ cup  plain (all-purpose) flour, sifted

½ teaspoon baking powder, sifted

1 1/2 cups dark chocolate chips

1 1/2 cups milk chocolate chips

⅓ cup  rolled oats

 20 pieces dark chocolate (Hershey’s is my traditional favorite)

20  medium size marshmallows

PREPARATION

Preheat oven to 355°F.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and beat until well combined.

Add the flour and baking powder and beat until just combined.

Roll tablespoons of the mixture and place on baking trays lined with non-stick baking paper, leaving space between them to spread. Flatten slightly and bake for 10–12 minutes or until golden.

Cool on trays.

TO ASSEMBLE

Place the biscuits bottom-side up on a tray. Top half with a piece of chocolate and the other half with a marshmallow.

Bake until the chocolate and marshmallows are starting to melt. Sandwich the halves together and serve. Makes 20.

S’mores are a traditional campfire treat. You can melt the marshmallows on sticks and sandwich between ready-made biscuits (or graham crackers) with the chocolate. The heat from the marshmallows will melt the chocolate.

NOTE

Summertime is also the perfect time to check out Donna’s easy Ice Cream Cup recipe. Kid’s love helping make this delicious dessert. Or check out Donna’s fabulous website for more ideas.