[The following post is sponsored by Hershey’s]
A few months ago some new people moved in next door, and they have a fire pit. I’m totally jealous of their fire pit, mostly because I love s’mores! They’re the best part of camping. In fact, pretty much the only part of camping that I actually like.
When Hershey’s asked me to write about how I use Hershey’s Syrup to sweeten up my summers, I had a wonderful thought: what if I tried to recreate the taste of s’mores in a sundae?
I made up a batch of S’mores Cookies (recipe at the end of the post), my own take on what is commonly known as toffee bark or cracker candy.
Then I made some Caramel Whipped Cream by whipping a cup of heavy cream with half a cup of Hershey’s Syrup Caramel Flavor. (Did I just invent this? Because if I did, I’m a genius!) Yes, I know that caramel isn’t normally part of a s’more (what a mess that would be!) but trust me, it totally works in this sundae, and really complements the cookie. I put that in the fridge to stay cold until needed, and I was ready to go!
I started with three scoops of my own homemade vanilla bean ice cream and broke off a big piece of cookie to stick in the bowl, then sprinkled some smaller chunks of cookie on the ice cream. I drizzled on several tablespoons of Hershey’s Syrup Milk Chocolate Flavor, and topped it with a huge dollop of the caramel whipped cream, sprinkling on some of the cookie crumbs for good measure.
Oh. My. God.
Of course, you don’t have to go to the trouble of baking cookies to have an extra-special sundae. Just add the smooth, rich flavor of Hershey’s Syrup to your favorite ice cream, then add whatever else you have around – I especially like breaking up bits of candy bars on mine. Perfect for a hot summer night!
You can get even more great ideas on how to use Hershey’s Syrup if you visit Celebrate with Hershey’s. It’s filled with recipes, crafts, and party ideas using all of my favorite Hershey’s products!
Whichever Hershey’s Syrup flavor you like to use, your sundaes will look extra fancy if you win this sundae prize pack from Hershey’s Syrup!
- 8 graham cracker sheets
- 1 stick unsalted butter
- 1/2 cup sugar
- 1 heaping cup mini-marshmallows
- 4.4oz (large) Hershey’s Milk Chocolate Bar (or 3 of the regular size ones)
2) Line the bottom of a 13x9x2 baking pan with parchment paper; lay the graham crackers out in the bottom of the pan (you should have half of a sheet left – eat it!)
3) Melt the butter over medium heat in a saucepan
4) Add the sugar and stir until completely dissolved
6) Pour the mixture as evenly as possible over the graham crackers
7) Carefully spread the mixture to the ends of the pan and bake for 15 minutes
8) Remove pan from oven and scatter the marshmallows evenly over the mixture, and return to the oven for 5 minutes
9) In that last five minutes, break the chocolate bar up into pieces
10) Remove pan from oven and scatter chocolate evenly on top
12) With an offset spatula or the back of a large spoon, carefully spread the warm marshmallows and chocolate; try not to disturb the crackers (they should be pretty well set in the butter mixture), and don’t burn yourself on the side of the pan!
13) When the pan is cool enough to touch (about twenty minutes), move it to the fridge and let it cool down for another hour
14) Remove from the fridge and cut or break the cookie into pieces, as big or as small as you like. Store in an airtight container or plastic bag (if the weather is warm you’ll want to keep them in the fridge)