On the seventh day of the Christmas Cookie Challenge Ö

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I mocked Mother Nature by bringing a piece of summer into my kitchen.

I love símores. I love setting a marshmallow to flames, then squishing it between to graham crackers and chocolate. I love the messiness and the stickiness, and the feeling of happiness that comes with eating a snack that makes you feel like a kid again.

We spent a week at a dude ranch in Wyoming this summer and every night we sat around a campfire with the ranch owners, wranglers and other guests, talking, laughing and making símores. I lost track of how many my kids had, but Iím glad I didnít police their sugar, as those were the only símores we made all summer, thanks to the drought.

I knew I had to make indoor símores as part of the Christmas Cookie Challenge. The fact that I made these hours before our first blizzard of the year is simply great timing.


  • 8 cups Golden Grahamsģ cereal
  • 5cups miniature marshmallows
  • 1 Ĺ cups milk chocolate chips
  • 1/4 cup light corn syrup
  • 5 tablespoons butter or margarine
  • 1 teaspoon vanilla
  • 1 cup miniature marshmallows, if desired

Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

Source: The Golden Grahamsģ cereal box

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