Looking down at my calendar, I’m stunned to see it’s already Friday. The week has flewwwn by, thanks to lots of catch up after a great trip to Monterey earlier in the week with a group of other bloggers to tour the fields of Dole Salads (I hope you didn’t miss the Instgrammed hairnet shots? Just lovely.)
I almost didn’t want to come back, Monterey is one of my favorite spots in the world. More on my trip to come next week.
What else was on my dance card? I had Mother’s Day in the mountains, I ate lettuce in a field, watched a man make art at the ocean and was dubbed the solo coach this week for Smudge’s soccer team. Please Lord, let us play our best. And a win wouldn’t hurt either.
Last weekend we packed up the kids, everyone brought a potluck dinner something or other and we headed to the canyon for a spring campfire dinner.What a way to ring in spring. There’s something that makes you feel so connected when cooking and eating in the great outdoors. I’ll soon be sharing more about our night, and the tasty vittles we devoured while negotiating with the kids to stay out of the river.
While I made this recipe a while ago and ate it wholeheartedly at home with my Smudge, I fully intended to resurrect it and surprise everyone campside with S’mores In a Jar. But as will happen, time ran out and I didn’t have the chance to thrill them with its decadence. We still snacked on flaming marshmallows smooshed with chocolate in between the sweetness of yet another twist on a sweet I’ll share soon. I’m such a tease.
But in the meantime, you should totally give these s’mores a go. The sweetened-up graham crust is the secret. Well, not anymore.
S’mores in a Jar
- 12 graham crackers or 2 cups graham cracker crumbs
- ¾ cup 1 ½ sticks butter, melted
- ¼ cup sugar
- 1 3.4- ounce package instant chocolate pudding prepared to package directions
- 1 ½ cups marshmallow fluff
- 12-15 large marshmallows
- Preheat oven to 350°F. Crumble graham crackers into the bowl of a food processor and process until fine. Add butter and sugar and pulse until mixtures hangs together. Transfer to a small baking sheet lined with foil and press graham cracker mixture into the bottom. Bake for 10-12 minutes or until lightly browned. Remove from oven and allow to cool then break into irregular chunks.
- To assemble jars, you’ll need 4 8-ounce canning jars or equivalent. Layer crumbled graham crackers, then a layer of pudding, then marshmallow fluff, repeating layers until ending with the pudding layer. Place 3 large marshmallows on top of the pudding, and broil on a top rack of the oven for 2-3 minutes or until tops begin to brown lightly. Serve immediately or at room temperature.
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