Albuquerque Journal - Parade - - FRONT PAGE - —Ali­son Ash­ton

What could be bet­ter than the tra­di­tional toasted marsh­mal­lows and milk choco­late sand­wiched be­tween two gra­ham crack­ers? Th­ese s’more twists, that’s what. Say good­bye to sum­mer with an amped-up ooey-gooey salute.

The Salty-Sweet

Thin pret­zel crack­ers + toasted

marsh­mal­lows + cooked ba­con + dark choco­late


Year the first known recipe for “Some More” ap­peared in a Girl Scouts man­ual

The Grasshop­per

Choco­late gra­ham crack­ers + fresh mint leaves + toasted marsh­mal­lows + mint choco­late


Weight in pounds of the world's largest s’more

The Elvis

Gra­ham crack­ers + toasted marsh­mal­lows + large Reese's Peanut But­ter Cup + sliced ba­nana + peanut but­ter

The Black & White

Thinly sliced Rice Krispies Treats + toasted marsh­mal­lows + dark choco­late

La Mex­i­cana

Cin­na­mon gra­ham crack­ers + toasted marsh­mal­lows + thinly sliced Fresno chile pep­per + al­mond dark choco­late


Record for num­ber of peo­ple mak­ing s’mores at one time

The Break­fast Club Toasted frozen waf­fle + toasted marsh­mal­lows + sliced straw­ber­ries + Nutella

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