by Jodie Fitz

30 mini Reese’s peanut butter cups

½ cup peanut butter M&M’s 

6 PICS graham crackers

¼ cup PICS chocolate syrup

48 oz. PICS Heavenly Hash Ice Cream

1 cup PICS mini marshmallows

24 oz. PICS Vanilla Bean Ice Cream

PICS canned whipped topping

Frosting:

1 cup PICS butter (2 sticks), room temperature

7.5 oz. jar of Marshmallow Fluff

2 – 3 cups PICS confectioners sugar

2 teaspoons PICS vanilla extract

Remove the heavenly hash ice cream from the freezer and let it slightly soften.

Cut the peanut butter cups into quarters.

Chop the peanut butter M&M’s in a mini chopper or food processor.

Break the graham crackers into quarters, and grind them into crumbs in a mini chopper or food processor.

In a bowl, stir the graham cracker crumbs and chocolate syrup together.

Spread the softened heavenly hash ice cream into an eight-inch spring form pan, filling it almost half way.

Remove the vanilla ice cream from the freezer to let it soften.

Create a center of the cake by adding half of the graham cracker mixture, ½ cup of mini marshmallows, half of the chopped peanut butter M&M’s and half of the Reese’s peanut butter cups. Pack the center ingredients gently into the ice cream, using a spatula or the back of a large spoon.

Fill the remainder of the pan with vanilla ice cream, and smooth the top with a spatula, spoon or butter knife.  

Place the cake in the freezer for approximately 3 hours.   

Before removing the cake from the freezer, make the frosting by whipping together the butter, fluff, confectioners sugar and vanilla extract with an electric mixer.

Once the cake has frozen, remove from the freezer and using a wet knife, loosen from the edges of the pan before releasing the spring and removing.

Frost the cake with the frosting. Add the remaining graham cracker crumb mixture, M&M’s, Reese’s peanut butter cups and mini marshmallows on top. Create a decorative edge with the canned whipped cream to help keep the candy topping in place.

Freeze the cake for at least an hour before serving.

Make Ahead:  You can make this cake one to two days before serving.

Leftovers:  Leftovers can be cut into slices and stored in an airtight container in the freezer.

Ice cream:  You can use any combo of chocolate and vanilla based ice cream that complement the candies.  There’s a wide variety of PICS brand ice cream at Price Chopper/Market 32.

Cooking with Kids:  Every recipe is filled with life skills that encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:

  • Following directions
  • Chopping and chopper safety
  • Cutting and knife safety
  • Stirring
  • Layering
  • Freezing
  • Mixing and mixer safety
  • Spreading
  • Food storage





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DIY Marshmallow Roasting Sticks

by Jodie Fitz

Love S’mores? We do! Always looking for a roasting stick? We are or we were until we learned how to make DIY Marshmallow Roasting Sticks from hangers and we have been transformed ever since!

They are easy to make, the kids will love making this craft activity and they will make your next campfire simple; no trudging through the woods for sticks!

These little roasters will wow your friends and be a conversation starter around the fire.  Here’s how to start your S’mores making family fun!

Supplies needed:

Wire Hanger(s) with the cardboard tube at the bottom

Electrical Tape

Duct Tape (optional)

Wire Snips

Scissors

 

Directions:

Step 1: Using the wire snips separate the metal part of the hanger from the cardboard tube by clipping as close to the tube as possible.  You want to keep as much of the metal intact that you can.  There will be a little metal hook left behind in the cardboard tube.  Sometimes this pops out, sometimes you have to clip the cardboard (see the video for more on this step).

Step 2:  Straighten the hanger hook as much as possible.

Step 3: Insert the straightened hook part of the wire hanger into the cardboard tube.  The portion of the hanger with the prongs will be exposed and coming out of the tube; ultimately they will be your marshmallow roasters.

Step 4: Cover the cardboard tube with electrical tape to protect it from the fire!

Step 5: If desired, add a little portion of duct tape at the bottom of the tube, this simply allows us to remember who the stick belongs to.  

EXTRA:  Get creative with your electrical tape colors and designs!

Storing: When you are all done roasting, remove the single metal part from the cardboard tube, squeeze the open prongs together, and insert them into the tube for storage until you’re ready for a future roast.

Washing:  I let the sticks cool along with the marshmallow that’s left behind.  Simply wash with dish detergent and a scrub brush.

How we make our S’mores:

We love a traditional S’more with a roasted marshmallow, graham cracker and chocolate bar, but we have discovered and love a few other flavors as well.  Here are a few ingredients to pick up next time you are at your local Price Chopper/Market 32 Supermarket to make and try. 

Experimenting with S’more flavors makes for great fireside conversation with friends and adds that extra touch family fun; it’s all about making memories.

  • Roasted marshmallow, PICS graham crackers and Reese’s peanut butter cup.
  • Roasted marshmallow, chocolate graham crackers and either Ghirardelli Mint Chocolate Squares or Peppermint Patties.
  • Roasted marshmallow, honey graham cracker and Ghirardelli Caramel Chocolate Squares.
  • Roasted marshmallow, honey graham cracker and Ghirardelli Raspberry Chocolate Squares.

Allergies?

Gluten Free:  Check out Kinnikinnick S’morealbes Graham Crackers.  

Nut Free: Check out Sun Cups, which are nut free.

 

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