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Golden Grahams S'mores Roll-Ups

Baker Peabody Recipe by

Golden Grahams S'mores Roll-Ups

A twist on the cereal marshmallow square that mimics our fave campfire treat.

(10 comments)
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 12

Golden Grahams S'mores Roll-Up  

As prepared by Baker Peabody

These s’mores roll-ups are easy, quick and best yet – there's no campfire required!


Many people love to camp. I do not. But I could always be bribed to go when I was a kid if I could see graham crackers, chocolate, and marshmallows peeking out of the grocery bags. S’mores…they say summer to me.

This Golden Grahams S’mores Roll-Up is the perfect way to make s’mores more portable or, better yet, to bring the best part of camping to you without actually going camping.

I added hazelnut spread, but the original idea from The Kitchen Cookie used peanut butter – so feel free to substitute.

 

Line a jelly-roll pan with parchment paper.

First, line a 10½ x 15½” baking sheet with parchment paper (makes for easier rolling and removal) and spray with baking spray.

 

Melt butter and marshmallows in a pan.

Melt butter in a 6-quart pot and add the marshmallows.

 

Stir marshmallows as they melt.

Melt the marshmallows and butter completely over low heat, stirring constantly to prevent scorching, and leaving a few marshmallows more whole to give the s'mores look.

 

Open Golden Grahams.

Open up the Golden Grahams box (you’ll use the whole thing).

 

Add the cereal to the marshmallow mixture.

Add the Golden Grahams cereal to the marshmallow mixture. Mix well and spread into the prepared pan.

 

Press mixture into prepared pan.

You can use a spatula sprayed with non-stick cooking spray to press the cereal and marshmallow into the pan. Be careful – the mixture is hot.

 

Combine chocolate chips and hazelnut spread.

In a microwave-safe bowl, combine chocolate chips and hazelnut spread.

 

Spread melted chocolate on cereal mixture.

Microwave at 1 minute intervals (stirring after each) until completely chips are melted and mixture is smooth. Spread on top of Golden Grahams base.

Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard or it will not roll easily.

 

Roll from the long edge.

Lift the parchment paper and start rolling from the long side. Use the parchment paper to keep it rolling as you go along.

 

Cut with a sharp, serrated knife.

Put roll in the fridge for a few minutes to help it set up.  Cut into individual rounds with a sharp, serrated knife.

Now they're ready to pack in individual Ziploc bags for that camping trip, hike or picnic!



Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.
See Recipe

Golden Grahams S'mores Roll-Ups

Ingredients

1/4
cup unsalted butter
1
(12-ounce) box Golden Grahams Cereal
1 (10-1/2
(10-1/2 ounce) bag mini marshmallows
1 1/2
cups milk chocolate chips
1/2
cup chocolate-hazelnut spread (such as Nutella)

Directions

  • 1 Line a 10½ x 15½ baking sheet with parchment paper (makes for easier rolling up and removal) and spray with baking spray.
  • 2 Melt butter in a 6 quart pot, then add marshmallows. Melt marshmallow and butter completely over low heat, stirring constantly to prevent scorching. Leave a few marshmallows more whole to give a s'mores look.
  • 3 Add the Golden Grahams cereal to the marshmallow mixture. Combine well.
  • 4 Spread mixture into the prepared pan. Spray the back of a spatula with cooking spray to help in pressing the mixture into the pan. (Be careful -- the mixture will be hot.)
  • 5 In a microwave-safe bowl, combine chocolate chips and hazelnut spread. Melt at 1 minute intervals, stirring after each, until completely melted and smooth. Spread over Golden Grahams base.
  • 6 Let set in a cool place until chocolate sets up. Be careful not to let the chocolate get too hard-set or it will be hard to roll.
  • 7 Lift the parchment paper and, starting on one of the long sides, begin rolling, using the parchment paper to help roll as you go.
  • 8 Put the roll in the fridge for a few minutes to set it. Using a sharp, serrated knife, cut the roll into individual rounds. Serve immediately or pack in airtight plastic food bags and bring with you to the beach, park or hike.
See Post

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