Saluting the s'more! Tasty recipes using this summer treat

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By Tami Hoey By Tami Hoey

PHOENIX -- Whether you like your marshmallows lightly toasted or charred to oblivion, they are a key component to a favorite summer treat: the s'more.

August 10 is National S'mores Day, so on Thursday's Good Morning Arizona, we offered a salute to this popular goodie by highlighting some easy-to-make recipes. 

Julie Moreno, owner of Jewel's Bakery and Cafe in Phoenix, showed us some quick and delicious variations of the classic s'more.

For example. the S'Mores Pie contains all your favorite ingredients. "It's a graham cracker crust with homemade graham crackers," says Moreno. "We make our own marshmallow fluff on there, over a chocolate pie."

Moreno showed off some homemade s'mores bars and s'mores brownies.  "It's not hard to make your own marshmallow," she says. "There are a lot of recipes online you can look at. It's really fun."

Moreno also demonstrated a homemade, no-bake cheesecake, using graham cracker crumbs, marshmallow and chocolate ganache.

Here is the recipe:

No Bake S'mores Cheesecakes



Ingredients:Crust and topping

4 tablespoons unsalted butter, melted

2/3 cup graham cracker crumbs

1/2 cup marshmallow fluff or cream

4 marshmallows, toasted and cut in half


Chocolate ganache

4 ounces milk chocolate, chopped

3 tablespoons heavy cream


Marshmallow cheesecake

1/2 cup whipped cream cheese, at room temperature

1/2 cup marshmallow fluff or cream

1/3 cup sweetened condensed milk

2 teaspoons vanilla extract


In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc.) with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.

In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache, leaving space on top for more chocolate and marshmallow.

Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a tablespoon or so of marshmallow fluff on top of the ganache, then top with a toasted marshmallow. Sprinkle extra graham crumbs on top and serve!

For more information:

Jewel's Bakery and Cafe
4041 E Thomas Road
Phoenix, AZ 85018

(602) 714-5243
Weekdays 7:00 a.m.-3:00 p.m.
Weekends 8:30 a.m.-3:00 p.m.