Pot of S'mores Recipe

Reviewed on Jul. 10, 2012 by footrenewspecialist

These are awsome! We never have leftovers, the pot is scrapped clean!

Reviewed on May. 19, 2012 by txbooper

Really liked this recipe. May cut back on the butterscotch chips next time. Has anyone tried it in a slow cooker? I think that would be interesting.

Reviewed on Jul. 28, 2010 by meganshakes

Joanfw: I just made this in the oven and it turned out fine. I halved the recipe and put it in a 9-inch round cake pan and baked it at 350 for about 13 minutes. It is an ooey, gooey, yummy treat.

Reviewed on Jul. 28, 2010 by Joanfw

How could this be adapted to oven cooking (vs. grill cooking)? Has anyone tried?

Reviewed on Jul. 27, 2010 by MartinwoodForest

To cover a few of the concerns listed before, it's clear that using a dutch oven is not necessary in the preparation of this dish. The pan pictured in the photograph is actually significantly smaller than the average sized dutch oven, and if one would take time to study the picture, one would discover that those are indeed miniature marshmallows that have puffed in the cooking process--compare them to the size of the butterscotch morsels next to them.

And for those caring cooks who worry about unwarranted negative reviews, I recommend not wasting your time responding to them--that's what they want. But do feel free to report them to the webmaster (most of them are just bored kids who create bogus accounts to stir up trouble).

Reviewed on Jul. 27, 2010 by betty13crocker

This is almost the same recipe as Hello Dolly's or Magic Dream bars... I'm thrilled to get the directions for a dutch oven because those are one of the best cookies on the planet and now I can make them when I'm camping!!! Thanks!!!

A few years back I came across a great recipe for a s'mores dip. It is a bag of chocolate chips, a can of sweetened cond. milk - microwave it for a few minutes until it's all melted - stir it and pour it into a glass pie pan. Top with dollops of marshmallow creme - microwave for about 30 seconds - take it out and swirl it with a toothpick or knife. Serve with graham cracker sticks - it's also a great dip for strawberries or bananas - whenever I make this it is gone quicker than quick - friends of mine are always requesting it.

Reviewed on Jul. 27, 2010 by c1cooper1

OMGracious!! This was wonderful and a to die for summer recipe! Thank you!!

Reviewed on Jul. 27, 2010 by AngelRyan75

Wow are these ever good! We made them in our backyard fire pit and love them! Thank you so much for sharing :0)

Reviewed on Jul. 27, 2010 by cheercoach1915

The ONLY people rating ANY recipe should be ones who ACTUALLY made it. This rating is not for you to criticize photos or say how you THINK you might or might not like it. They're not asking if you WILL OR WON"T make it. This was a GREAT variation to be made at home when a campfire is unavailable. For those looking for a spin on smores. The recipe name is NOT just Smores... it is Pot of Smores meaning it's a variation of some kind. Unopened minds are ones who don't appreciate the art of cooking and diversity. Go find another site. I have been a subscriber for 15 years. You truly do not appreciate the value of this company and all the country cooks who contribue.

Reviewed on Jul. 27, 2010 by Carla Weeks

I wouldn't make this recipe again as my family didn't care for it as much as other recipes I've used.

Reviewed on Jul. 27, 2010 by txkcarol

Looks and sounds disgusting.

Reviewed on Jul. 27, 2010 by wombatt

sounds awfull way to much stuff in it i've made it like this but only used choc chips g crackers and marshmallows turned out wonderful !!!!!!!

Reviewed on Jul. 27, 2010 by dougjanie

Actually, I think the picture is showing a serving size, not the entire recipe. So.......they could actually be mini marshmallows and a serving dish wouldn't require the aluminum foil. Other than that, the recipe sounds good but way too sweet.....and way to fattening for our tastes.

Reviewed on Jul. 27, 2010 by bubba73

This was a little sweet, just cut back on the amount of butterscotch chips and condensed milk. Also the picture was not sent in by the person submitting the recipe, taste of home provided it.

Reviewed on Jul. 27, 2010 by dbray4

First the picture is not a dutch oven and there is no foil, and those are not miniature marshmallows, and s'mores don't use sweetened condensed milk or butterscotch, not to say you can't make them the way you want to but call them something else and if your going to include a photo show it like you write it. I found the it too sweet for my liking.

Reviewed on Jul. 27, 2010 by sleopold

The sweetened milk and extra chips only add excess sugar that the original S'mores didn't have and that none of need.

Reviewed on Jul. 27, 2010 by meanmary5

Butterscotch chips do not belong in S'mores!!!

Reviewed on Feb. 01, 2010 by ricosdada

This is VERY sweet, but delicious. I did not have butterscotch chips, so I added extra chocolate chunks. I baked it in the oven @ 400 for 15 minutes. My son requests it often. Yummy!

Reviewed on Sep. 09, 2009 by boosmama103

Burns easily on the bottom, so keep low in heat. Is VERY sweet, must serve with ice cream or tall glass of milk. But it's amazing! Easily one of my most requested recipes of the summer!

Reviewed on Aug. 11, 2009 by gavingrma_OH

One of my pet peeves about this site is when recipes like this get bumped and everyone cannot see them.  Here is the recipe for those that are not subscribers.

Pot of S'mores

Taste of Home - try a FREE ISSUE today!

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

Ingredients:

• 1 package (14-1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Directions:

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
    Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
    Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
    Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.