Reviewed: Oct. 27, 2009

Really good. I love marshmallows so this was awesome for me. I think next time I would use 2/3 of the crust mixture on bottom and 1/3 on the top. So much of the top crust crumbled off, it seemed like a waste. So easy and fast. I refrigerated before cutting which made it very easy. Actually easier than making real s'mores!!

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Oct. 10, 2009

OMG!!! This is sooo good! Very sweet though. Only one problem...the recipe doesn't say how much of the crushed crackers to keep for the top...so i just made an additional 1 cup with sugar and butter and used that for the top. Baked an additional 5 min also. Thanks for the recipe!

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carol

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Reviewed: Oct. 9, 2009

Wow are these good! The only reason I gave them four stars instead of five was because the crumb mix didn't hold together very well- I think it needs more butter. It was still delicious- just messy. The worst part was waiting for them to cool enough to cut into them. Great recipe- will tweak and make again. Thanks so much!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 4, 2009

A great way to use up my S'mores ingredients that were leftover from camping!

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NicoleMarie

Cooking Level: Beginning

Home Town: Park Falls, Wisconsin, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Sep. 30, 2009

Not a bad recipe, it satisfied the craving for a smore! However, I felt the crust didn't hold together well, and overall didn't turn out quite as I had hoped. There's a few other recipes I'll try from this site, don't think this is a keeper for me, but good luck!

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sugarnspice

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Reviewed: Sep. 29, 2009

Awesome! I used all 3 cups on the bottom and used about 1 cup on the top. They held together well. They are addicting!

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 22, 2009

This was delicious but a little messy. I didn't use all chocolate chips, I threw in a few butterscotch ones also. I also used more of the crumb on the bottom than on the top. It might have been better not to press down on them at the end also.

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tmhoff

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Reviewed: Sep. 18, 2009

i followed someone's suggestion to double graham crackers, sugar, and butter. i tried to cut a piece after it cooled down, it was just way to crumbly and the bottom fell apart. the graham cracker part will be crumbly either way, but placing it in the fridge before cutting definitely helped. i kept mine in the fridge, but would heat up a slice for about 10-15 sec in the microwave---just enough to warm up the marshmallows on top before eating :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 14, 2009

These are so good and very easy. I can't stop eating them . . .

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SusanScott

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

Wonderful....ooooh so yummy. I didn't have enough left of the crust to add on top...next time I'll make alittle extra. Thanks for this easy and super yummy recipe!! Will definitely make again!!

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hungry mama

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Reviewed: Sep. 9, 2009

This was so good! I didnt have enough chocolate chips so I finished it off with some butterscotch chips and it was great! Definitely will make this again.

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SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 5, 2009

These are insanely good! Gooey and yummy are the two words my boys used to describe them. I followed the recipe to a "T" and had no problems whatsoever with the crust staying together. I used my food processor to make my graham cracker crumbs and it worked great. I used slightly more than half the crumbs on the bottom and sprinkled the rest on the top. Will absolutely make again!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I made these to bring to a week long camp for high schoolers to sell at the snack bar. They were a HUGE hit. They were gone by the third day, and as they were buying snacks and drinks for the ride home, people were asking if there were any left. These were super easy, I will DEFINITELY make them again! **I made two changes-I only used a bottom crust, since they had to travel I didn't want the top crust to get smashed), and I added about 1/4 cup rice syrup to the crust mix and reduced the butter a bit...it helped them stay together and gave them a really nice chewy/crispy texture. (If you want to try it, corn syrup would work just as well, I know most people don't bake with rice syrup!)

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rceklarc

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

This was just okay for me. I am not sure why I didn't like these as much as I thought I would. I may try putting it in the fridge to see if they would be better like that instead of eating them at room temperature. Thanks for sharing.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

This was okay. You really need to like marshmallows to like this dish. Next time, I think I will use fewer marshmallows. My kids liked it, though.

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RHAZHA

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Reviewed: Jul. 31, 2009

The crumb part didn't hold together as much as it should have, but all in all this pleased my two girls...Not as good as the campfire version but nothing ever tastes as good as it does in the mountains!. Keeper recipe..Thanks for the recipe!

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MOM-2

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

I've made these a few times now. I've messed around with all crumbs on bottom, using milk chocolate chips, using more butter...basically trying some of the most popular suggestions. Our favorite? AS WRITTEN! The semi-sweet chips are the best compliment to the sweet marshmallows and crust and I love the look and little bit of extra "crunch" you get with the first bite when the crumbs are on the top and bottom. The butter amount is perfect. If you put more in, it's just TOO rich. But, once I accidentally used 3/4 a SICK instead of 3/4 a CUP (which is 1 and 1/2 a stick) of butter. That did not work very well! So make sure you use 3/4 a cup (not 3/4 a stick) and you will be fine. Don't forget to butter or "Pam" the pan. SOMETHING I JUST DISCOVERED: I made these last weekend for a family gathering. I used pre-crushed graham crackers I bought from the store. BIG MISTAKE! I saw where a lot of reviewers were having problems with dryness/not-sweet-enough-ness. Every time I make these with graham crackers I crush myself and use the amount of butter and sugar called for, they are SUPERB. But this time the crust did not hold together and it was not sweet enough. Down right "yucky" compared to the normal turn out. I learned my lesson! No more pre-crushed graham crackers for me.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jul. 17, 2009

These are exceptional!!! They are SO easy and taste great!! I followed the recipe exactly and they turned out perfect!! I greased the pan with butter well and they came out great and didn't stick at all! I will definitely make them again!

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