Happy St. Patrick’s Day!

Update: I’m bringing back this oldie but goodie to share S’More {haha..get it?} with you

Mmm…S’Mores! Who doesn’t love the ooey, gooey goodness of a S’More?

How about changing it up a bit? A special Shamrock S’more, just in time for your St. Patrick’s Day celebration!

S’Mores are a treat that our family enjoys all winter. It’s become tradition at Christmas, the boys buy me something for the kitchen. In the past years, I have received a Hot Cocoa machine, a Quesadilla maker and last year I got a Popcorn maker from my son’s girlfriend. Several years back, they got a S’More maker, complete with long forks, trays to hold the marshmallows and graham crackers and sterno, which of course, has been replaced lots and lots.

Last weekend while scouring over the cookbooks at our local library, I came across this wonderful little book S’Mores, Gourmet Treats for Every Occasion by Lisa Adams. Oh my, I could spend hours just looking through the pages.

In the holiday section, I came across my inspiration for these S’Mores. A Shamrock S’More made with a chocolate and mint cookie. So, I did a little search, switched around a recipe a bit, and came up with these to share with you…

Shamrock S’Mores

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A fun twist on the original S'More. HoosierHomemade.com

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Ingredients

• 3/4 cup Butter
• 1 1/2 cups Brown Sugar, packed
• 2 tablespoons Water
• 1/4 cup Cocoa
• 2 Eggs
• 2 1/2 cups Flour, all-purpose
• 1 1/4 teaspoons Baking Soda
• 1/2 teaspoon Salt
• Andes’ Mint Chips, about 1/2 cup

Instructions

1. In heavy saucepan over low heat, cook butter, sugar and water until butter is melted.
2. Add cocoa, stir until completely combined.
3. Cook about 2 minutes, don’t boil.
4. Transfer into large bowl, and cool for 10 minutes.
5. Beat in eggs, one at a time on high speed.
6. Reduce speed and gradually add dry ingredients, mix until well blended.
7. Add Mint Chips, save a few for the tops of the cookies.
8. Mix well. Chill dough at least 1 hour.
9. Preheat oven 350 degrees.
10. Roll dough into balls and place on greased cookie sheet, flatten slightly and sprinkle with additional mint chips, press into dough a little.
11. Bake for 8-10 minutes, place on cooling rack to cool.

Assembly

1. Roast 2 large marshmallows, place one cookie upside down, place both marshmallows on cookie and top with another cookie.

Just in case you haven’t had enough sugar this past week or so, I wanted to share my St. Patrick’s Day treats one last time with you…

 

~Irish Trifle

~Lime Cream Cookies

~Pistachio Fluff

~Mini Shamrock Almond Cookies

~St. Patrick’s Day Cupcakes

~Mini Key Lime Cupcakes

~Irish Soda Bread

~Luck of the Irish Cupcakes