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If you’ve read my blog before, you know I like s’mores. Last fall, I made them using pumpkin spice marshmallows. Recently I came across a new product called Stuffed Puffs. These are marshmallows stuffed with chocolate!
The geniuses who came up with these must have experienced the various frustrations of making traditional s’mores. Like, how long do you roast the marshmallows to get them hot enough to melt the chocolate bars? Or, how do you keep the chocolate bars from sliding out of the whole gooey marshmallow/graham cracker mélange?
I don’t have an issue with getting the marshmallows hot enough because I like to set mine on fire and let them burn. They look like a meteor burning up during reentry. 🙂
But I have experienced the chocolate bars not staying put on the graham crackers.
I do love the flavor combo of traditional marshmallows and chocolate bars and graham crackers. But this seemed like one less step and a different way to make this timeless snack. And, now that it’s summer, if you’re going to a cookout or having a bonfire, this is an easy way to transport the ingredients without having a bunch of melted chocolate bars.
It’s HOT already here in Texas but there are always occasions to eat s’mores, even in the summer. 4th of July cookouts are just weeks away. Bonfires in the backyard or on the beach, or even just a fire pit on the patio.
When we lived in Virginia, we would go to the beach in Delaware for summer vacation. At the end of the week, there was always a HUGE bonfire on the beach and everyone who was vacationing there all got together and roasted marshmallows, hot dogs, and s’mores.
Everyone brought their own stuff to share and the beach staff would make the bonfire and have big long sticks ready to roast everything. It was always so much fun, and I wish these had been a thing back then because we certainly would have taken them!
So I tried making a s’more using these Stuffed Puff Marshmallows. I noticed while roasting the marshmallows that they flame up a little differently, almost as if there is some type of sugar coating on the outside of them. They almost looked like when you caramelize the top of a crème brûlée.
The chocolate on the inside didn’t completely melt, which was good in my opinion, because it wasn’t runny. It was just a soft chocolate pillow on the inside of the marshmallow. This is a plus for people who don’t like hard chocolate bars that don’t melt when they make a s’more. The longer you roast these marshmallows, the softer the chocolate center becomes.
I decided to dissect one of these marshmallows to see what was inside. 🙂
The chocolate has a solid but soft consistency, a bit like fudge.
You can scoop it out with a spoon.
It is smooth, tastes like cocoa powder and it is very sweet.
These marshmallows taste really good between the graham crackers. Admittedly, the flavor isn’t quite the same as a traditional s’more, so if you are a purist, you may try these and decide to go back to the original ingredients. But they are definitely worth a try. As I said, they sure make transporting all the s’more components a breeze when it’s hot.
If you do decide to go the traditional route, there are some other new marshmallows on the market called StackerMallows. They are square marshmallows that fit nicely on the graham crackers.
There are also S’moreMallows, which are square shaped, as well.
Whatever route you decide to go, any of these marshmallow options are definitely worth a try. So surprise all your friends at your next barbecue or bonfire by showing up with some Stuffed Puffs Marshmallows and graham crackers. A new way to S’more! 🙂
What is your favorite s’more ingredient list? Share in the comment section!
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