December 27, 2016

S'mores Indoors

The weather has been really really weird here in Utah lately.  One day it feels somewhat warm and it's in the 50's and the next day there is a snow storm.  On those cold snowy days, warm comforting food is what we all want.  Ooey, gooey s'mores are one of those ultimate comforting treats.

Thanks to these "S'mores Indoors" you can enjoy s'mores all Winter long.  The classic s'mores ingredients are stuffed inside a Rhodes Warm-N-Serv Roll.  Warm-N-Serv Rolls are great, because all you have to do for this recipe is let them thaw, which doesn't take long at all.  No waiting for rolls to rise.

Imagine a warm soft roll stuffed with rich and creamy chocolate, gooey marshmallows and crisp graham crackers.  This really is a yummy treat.  I enjoyed two of them myself.  I like them best served warm.  If they have been sitting at room temperature, just microwave for 10 seconds until warm again.

Let me show you how easy these are to make . . .
First, get your ingredients ready.  You need Rhodes Warm-N-Serv Soft Yeast Rolls that have been thawed, graham crackers, snack-size chocolate bars and regular-size marshmallows.  
Cut top off of rolls and set aside.  Pull middle out of the inside of the rolls to form a bowl.  
Break a 2 1/2-inch square of graham cracker into pieces and place in the bottom of each roll bowl. 
Break each snack-size chocolate bar into pieces and place into each roll bowl.  
Press two regular size marshmallows into the bowl over the chocolate.  
Place top of each roll over marshmallows.  Place each roll onto a baking sheet and bake in a preheated oven for 5-6 minutes or until edges of marshmallows start to melt.  Remove from oven and serve.
I am sharing this delicious recipe over at the Rhodes Blog today.  Click HERE to get this yummy RECIPE.  

This post is sponsored by Rhodes Bread and the recipe was provided by Rhodes Bread.   All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 


No comments:

Post a Comment