Skillet S’mores

I’ve seen this idea floating around the internet, probably on Tasty or Buzzfeed, and I had the perfect size (read: smallest) cast iron skillet to try it in, so here’s a great way to prepare for the summer in the safety and warmth of your kitchen while waiting for the March Nor’easter to pass.

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This is a good and fast thing to whip up if you have people over and are trying to keep them happy – but for that, you’ll probably want a bigger skillet…

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Just load up the components of a s’more, minus the graham cracker, into a cast iron skillet. So, that’s really just the chocolate and marshmallows. Use milk or semi-sweet chocolate chips (or both, hi), depending on your taste. Add the marshmallows on top until you can’t fit any more. Pro-tip, which I did not do: cut the marshmallows in half so it’s easier to get to the chocolate once everything is melted. It will also allow the marshmallows to melt more, before the chocolate seizes.

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Needs more padding
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Perfect

 

Throw it in the top half of the oven and broil for a few minutes – go nowhere! Keep a close eye on the marshmallows and take out the skillet once the marshmallows have browned to your liking.

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Now! Grab your graham crackers and dig in. But really, you’ll need some wrist pivoting and finagling to get up under the marshmallows for the chocolate. Not that it’s difficult, this is just fair warning for you and your friends. Actually, speculoos biscuits may be the true pro-route here.

Disclosure: Graham crackers are prone to snapping under pressure.

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Enjoy your premature summer treat with the crew while we wait for the 60° weather to return in New York.

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Leave any more pro tips you come across in the comments!

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Speculoos Rice Crispy Treats

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You know those “baking” recipes that don’t require baking…skillet cookies, bars of various sorts, icebox cake, rice crispy treats. Rice crispy treats are like a blank canvas from which you can create beautiful art. Add peanut butter, use chocolate rice crispies, add unmelted, mini marshmallows, or add cookie crumbs! One of the final nights of senior year, my friend Desirée and I were trolling the internet for some baking ideas and we somehow came up with rice crispy treats, with speculoos biscuit crumbs for an added toffee-like taste. One late-night Wegmans run later, and we were equipped with rice crispies, speculoos biscuits, marshmallows, and butter. We got some speculoos spread for good measure. The best part about any rice crispies is that you can adjust the texture to your personal taste: ooey gooey? More marshmallows. Crispety-crunchety? More rice crispies. While this recipe is quick, the cleanup can be a little tricky. Make sure to soak your pot as soon as it’s empty!

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Melt butter and marshmallows, + salt
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It should look something like this
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Add the cereal quickly
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Flatten into lined pan

Speculoos Rice Crispy Treats
Makes about 12 bars

Ingredients
1/2 cup unsalted butter
8-12 oz marshmallows
7 speculoos biscuits, crushed
4 1/2 cups rice crispies
1 pinch salt

Instructions
Melt the butter in a large saucepan. Add the marshmallows and mix diligently until it’s all melted. Add a pinch of salt. Add the rice crispies and speculoos crumbs, in half increments, until the cereal and cookies are coated evenly. Quickly transfer to a lined pan to cool and eat.

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