For all of you fall campers, here is a sweet and salty halloween treat that can easily be made with the family at the campsite or made ahead of time at home.
They’re so simple and very spooky. We took them on last year’s Spooky Run and they were a big hit.
1 (12-ounce) package white chocolate chips (2 cups)
36 pretzel sticks and rods of various sizes
72 mini-marshmallows (about 1 cup)
1. Line a rimmed baking sheet with parchment or wax paper.
2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler so the chocolate’s temperature doesn’t keep rising.
3. Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel.
4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.
You can find more Halloween treats in the Ghoulish Goodies cookbook:
Labor Day is fast approaching, which means the unofficial end of summer. Many folks spend their last summer weekend enjoying the great outdoors by going camping, hiking, or just spending some extra time outside. So I thought it would be a great time to share one of our favorite campsite snacks….S’moradillas. They are a fun alternative to the traditional S’more.
This great camping recipe is from the book Campfire Cuisine by Robin Donovan. I first found it at my local library while searching for recipes for a camping trip we a took earlier this year to Pawnee National Grasslands. It was a such a great book, that I had to buy my own copy. Anyways, here’s the simple and tasty recipe for S’moradillas.
4 small flour tortillas
1/2 cup semisweet mini chocolate chips
1/2 cup mini marshmallows
Cinnamon to taste
Place 2 tortillas on a grill over high heat. Top each with half the chocolate chips, marshmallows and cinnamon. Place the remaining 2 tortillas on top. Cook for 3-4 minutes, until the bottom tortilla is lightly browned and crisp. Carefully flip the tortillas. Cook for 3-4 minutes more, until the second side is lightly browned and crisp. Cut each into quarters and serve.
Make them at camp or make them at home…we’ve done both!
Grab your copy of Campfire Cuisine: Gourmet Recipes for the Great Outdoors here…