Ingredients

Scale

For each S’more:

2 peanut butter cookies (I used Betty Crocker’s recipe, with a little extra vanilla & salt)
1 square of chocolate (I loved Ghirardelli Dark Sea Salt Soiree, but the kids preferred regular milk chocolate)
1 marshmallow

Instructions

Set up something that will hold your cookies over the campfire. Set a cookie on there, with the chocolate on top so that it melts right on the cookie.
Meanwhile, put the marshmallow on a toasting stick and roast the marshmallow.
Slide the marshmallow onto the toasted cookie/melted chocolate and set a second cookie on top. Quickly flip the s’more so you are holding the cooled cookie (not the toasty hot one!) and pull the roasting stick out.

Notes

To make an indoor S’more: Preheat the oven to 400 F. Set individual cookies on a baking sheet (as many as you want to make) and top each with a square of chocolate. Cut a marshmallow for each cookie in two and set the two sides on top of the chocolate. Set in the oven to toast until the marshmallow is browned and the chocolate is melted. Add a second (cooled) cookie onto each S’More, flip and enjoy!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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