SO – I’m loving my clothing iron (not that I’m using it for clothes). After the success of making a grilled cheese and a quesadilla with this trusty iron, I thought I’d try my hand at an ironed s’more. Why not complete the trinity of goodness?
As it turns out, ironing a s’more is pretty easy. Admittedly, it’s not as fun as roasting a marshmallow over a fire. But you can make these s’mores without having to know how to actually start a bonfire. Especially good for this wintry cold weather. You just have to know how to plug in an iron and hey, we’re the leaders and best, I think we can manage that. Plus, ironed s’mores taste just as amazing as campfire s’mores. The iron toasts the graham cracker, making it nice and crispy, and melts the marshmallow into gooey deliciousness. And there’s chocolate. We can’t forget the chocolate.
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My final plug for making ironed s’mores: they are perfect for procrastinating during finals season (or any other time, really). Take a break from studying by busting out your iron and making yourself a s’more. Hell, make s’mores for your whole dorm floor. The longer you spend making treats, the longer you can put off studying.
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes
Ingredients:
- 1 graham cracker, broken in half
- 3 squares of a chocolate bar
- 1 marshmallow
Photo by Alex Weiner
You’ll also need:
- Clothing Iron
- Aluminum foil
Directions:
1. Turn the iron on and let it heat up (I have mine set to ‘cotton’). Place a square of aluminum foil in your work area. Make sure its big enough to cover the s’more once it’s assembled.
2. Place half of the graham cracker on the foil, and put the marshmallow on top of the graham cracker.
3. Put the other half of the graham cracker on top of the marshmallow.
4. Cover the marshmallow and graham cracker sandwich you’ve made with the foil.
5. Hold the iron on top of the sandwich for 3 minutes, alternating sides every 30 seconds.
6. Open up the foil, add the chocolate to your ‘sandwich’ (it gets far too melty if you iron it) and enjoy your s’more.
Photo by Alex Weiner