S’mores Dump Cake

S'mores Dump Cake | www.revamperate.com
Hey there, happy Tuesday! If you’re as exhausted as I am today, you probably had a really great weekend. 4th of July is my favorite holiday (other than Christmas) so I look forward to fireworks every year, and this year the fireworks show we saw was probably the best I’ve ever seen! Even though the beach was incredibly crowded, we had so much fun walking around, drinking beer, eating popcorn and bundling up in the sand to watch fireworks over the Huntington Beach pier. Now, it’s back to work, life and healthy eating. Well, maybe not so much about the healthy eating part…

I made this super easy s’mores dump cake for RecipeChatter recently, and it’s up on their site today! If you need a good go-to lazy dessert that doesn’t look lazy, dump cake is it. It’s just like it sounds and results in a cake that’s moist and usually packed with good stuff like fruit or candy – in this case, marshmallows and a graham cracker crust. 

Head over to RecipeChatter for the full recipe!

Roundup: 10 S’mores Recipes to Love

10 S'more Recipes to Love | Revamperate
Guys, it’s National S’mores Day! I had a quick recipe for s’mores donuts all planned out for today buuuut it didn’t really work out like I hoped. Too bad, so sad, but they did taste good…sorry I couldn’t share them today! Instead I put together a roundup of 10 s’mores recipes that I know you’re going to LOVE because all of them made me want to drop whatever I was doing and make s’mores. Only five are pictured above but all ten awesome recipe links are below. Check them out and prepare to drool a little… 

s’mores cinnamon rolls // Nutella s’mores puff pasty pop tarts // s’mores layered cake // s’mores cheesecake // s’mores cupcakes // s’mores nachos // s’mores macarons // s’mores truffles // s’mores lasagna // s’mores ice cream

Have a happy S’mores Day everyone! I am on vacation…so here’s to hoping I’m finding s’mores somewhere onboard my cruise ship!

Easter | Peeps S’mores with Cadbury Creme Eggs

Easter: Peeps S'mores with Cadbury Creme Eggs
I don’t know about you, but I end up with tons of leftover candy after pretty much every holiday. Easter is no exception. I’m lucky enough to come from a home where there is no shortage of sweets and my mom still gives me an Easter basket every year. It always makes for a really fun holiday at my parents’ house, and I end up going home with a huge bag of candy. This year I thought why not re-purpose all that Easter candy into Peeps s’mores?! Even better, take it up a notch and layer them with a couple classic Cadbury Creme Eggs. Are you drooling yet?

Seriously, I love s’mores. I don’t love marshmallows very much by themselves, but I absolutely love them in s’more form. Cadbury Creme Eggs and Peeps are a staple in any Easter basket, so I figured this is the perfect time to share. Even after Easter, you can still enjoy a spring treat in as little at five minutes!

Easter: Peeps S'mores with Cadbury Creme Eggs
Ingredients (one s’more):

  • 1 Peep (the bunnies smoosh better!)
  • 1 Cadbury Creme Egg
  • 2 graham crackers

Line a baking sheet with foil and preheat the oven to 350 degrees. Place a Peep on top of one graham cracker (inside) and bake for about 3 minutes until the Peep has puffed up and spread out with a little browning on the sides. I like to use the bunny Peeps if you have them because they’re flatter – the chicks are too round to smoosh. While it bakes, cut two Cadbury eggs in half (longside) with a sharp knife. Take the Peeps out of the oven and immediately place the four pieces of Cadbury eggs on top of the marshmallow. Let sit for a moment as the chocolate begins to melt, and squish down the top graham cracker and admire the chocolate and marshmallow as it oozes out the sides.

Easter: Peeps S'mores with Cadbury Creme Eggs Easter: Peeps S'mores with Cadbury Creme Eggs
Eat it while it’s warm! The stickier, meltier and gooier, the better. I’m prepared to make many more of these in the future.

If you like the crackers a bit more toasted, you can leave the top graham cracker in the oven as well with the chocolate on that side. Personally, I preferred a less baked cracker, but this method gives the chocolate more time to melt in the oven.

Happy Easter! Enjoy!

S’mores Toffee Crunch

S'mores Toffee Crunch | Revamperate
I’m at Craftcation in Ventura, CA this week for four days of crafting and business classes and meeting people like me! Seriously, it’s awesome. This is my first time, and it’s been the greatest experience so far (and I’ve only gotten through day one). I’ve met a couple of my favorite bloggers and it’s like meeting a celebrity…is that weird? Successful bloggers are my celebrities. I can’t wait to see what the next few days have in store. So far, I made screen printed coasters (not my greatest success) in a great class by Vitamini, a resin coated pendant, and an adorable fox appliqué piece. One day down – three more to go!

Moving on to the sweets…I’m talking toffee again this week. After making cracker toffee a little while back, Andrew told me it reminded him of s’mores. Then, it dawned on me – s’mores toffee! Made with the same base as my cracker toffee recipe, it has marshmallows added in between with crushed graham cracker on top. Best of all, it’s super easy to make and will totally remind you of your nights around a campfire.

Ingredients (makes 15-18 pieces):

  • 1 1/2 cups of milk chocolate chips
  • 2 cups large marshmallows
  • 10-12 graham crackers + extra for topping
  • 6 tbs butter (1 stick)
  • 1/2 can of condensed milk
  • 1/4 cup brown sugar

S'mores Toffee Crunch | Revamperate
First, line a square or jelly roll pan with foil. Melt 1 tbs of the butter in the pan while the oven preheats to 425 degrees. Once melted, spread the the butter over the pan and line it with graham crackers. In a small saucepan on the stove, melt the remaining 5 tbs of butter on low heat. Stir in the brown sugar with a whisk, and bring to a boil on medium heat. Then remove from heat and stir in the condensed milk. Pour the toffee mixture over the graham crackers and spread with a spatula. Space out the large marshmallows over the top of the toffee, about 2 inches apart, and bake on 425 degrees for 10 minutes.

S'mores Toffee Crunch | Revamperate S'mores Toffee Crunch | Revamperate
The marshmallows should be golden brown and doubled in size at this point. Remove the toffee from the oven and immediately pour chocolate chips over the marshmallows. Let them sit for a minute to melt slightly before spreading the chocolate over the marshmallows. It will be really sticky and may not look pretty, but no worries! It still tastes the same.

Place about five graham crackers in a ziplock bag and and crumple them into pieces. Sprinkle over the melted chocolate and let sit for at least an hour to harden completely. Remove the foil from the pan and use a sharp knife to cut it into pieces. You can also break it with your hands, but it’s so sticky that a knife tends to be easier.

Now pretend you’re sitting in front of a smoking campfire with your s’mores toffee. Maybe with some hot chocolate? Mmm…enjoy!

S’more Oatmeal Cookie Sandwiches

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If you haven’t caught on by now, I love s’mores. For more on my love of chocolate, graham cracker and chocolate, you can see the recipe for my s’more brownie bars.

These oatmeal cookie sandwiches with marshmallow filling, dipped in chocolate were made for my company’s summer barbecue. They’re not very difficult but a little time consuming because this recipe calls for a lot of cookies. This will make you at least 60 cookies total, translating into about 30 sandwiches.

You will need:

  • 3 sticks of butter, softened AND 1/4 stick of butter (set aside)
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 teaspoons of cinnamon
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of baking soda
  • 3 cups of flour
  • 2 cups of oats
  • 1 10.5 oz bag of mini marshmallows (easier to melt)
  • 2 cups chocolate chips
  • 2 teaspoons of vegetable oil

First, whip together the softened butter, white sugar and brown sugar. Then beat in each egg and vanilla. Combine cinnamon, salt, baking powder and flour, and beat into sugar mixture. Use a large spoon to mix in the oats. Then put the bowl in the fridge for 45 minutes to an hour.


In the meantime, preheat the oven to 375 degrees.

Once dough has cooled for an hour, place one-inch balls (I recommend a cookie scoop – it’s my new favorite kitchen tool!) onto cookie sheets and use your hand or the back of a spoon to flatten the balls. Bake for 10-12 minutes until lightly browned. Flat cookies are good because they’re easier to make into sandwiches.

While the cookies bake, begin melting your marshmallows. Place a small amount of butter (about 1/4 stick) in a pot on the stove, melt on low and slowly add in marshmallows, stirring as you go. Continue on low heat until all the marshmallows are melted.

Once all the cookies have cooled, choose similar sized cookies to make sandwiches, using a spatula or knife to spread marshmallow filling over one cookie and placing the second on top. Set aside and continue to fill all of the sandwiches.


In a microwave safe bowl, melt about 2 cups of chocolate chips for 1 minute. Add vegetable oil, stir and continue to melt for 15 seconds at a time until chocolate is completely melted. Add more oil as necessary and stir well. Then dip the cookies into the mixture so that about one-third of the sandwich is covered in chocolate. Set them on a piece of foil overlaying a cookie sheet and place in the fridge to set.

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I brought these for our company picnic, and they were popular enough that I didn’t have any leftovers! I chose not to make all of the cookies into sandwiches and served the oatmeal cookies by themselves as well, and because they’re pretty limited in oats, they taste more like brown sugar cookies with a hint of oatmeal. Enjoy!

S’more Brownie Bars


I love s’mores and I love brownies, so I thought it was about time I put them together into one delicious treat – thus s’more brownie bars were born!


For this dish, you’ll need:

  • Graham crackers, approx. 10-12
  • Granulated Sugar
  • Melted butter, 6 tbs
  • Fudge brownie mix (Ghirardelli Triple Fudge Brownie Mix is my first choice)
  • Eggs
  • Vegetable Oil
  • Mini marshmallows
  • Cooking spray
  • Food processor
  • Medium-large baking pan.

First, preheat the oven according to your brownie packaging instructions. 350 degrees should be the average.



While the oven heats, make the graham cracker crust by breaking up 10-12 graham crackers, and adding approximately 2 tbs of sugar into a food processor. Grind until the mixture is very fine. I did this a few crackers at a time to ensure they were as fine as possible. Place the crumbs into a large bowl while you melt 6 tbs of butter. Pour this into the bowl and stir together with a spoon or spatula. I find that it’s easier to add a little bit at a time as you try to stir it all together. The mixture should be able to stick together when pressed. If necessary, add a small amount of water to get the right texture.



Spray the bottom and sides of the pan with cooking spray. Then press the graham cracker mixture to the bottom of the pan, covering it completely and assuring that it is pressed together firmly. Set the pan aside and begin mixing the actual brownies.


Mix the brownies according to the directions on the package – eggs, oil, water, etc. I prefer the Ghirardelli Triple Fudge Brownie Mix because it has a fudge packet that not only makes the brownies more rich, it adds necessary moisture to the finished dessert.


When completely mixed, carefully spread over the graham cracker crust. Do this carefully because the crust is quite fragile when not cooked and will fall apart easily by sticking to the brownie mix. Then pop the brownies in the oven according to the directions on the package, which should be anywhere from 30-40 minutes, depending on your choice of bakeware.

Halfway through baking, pull the pan out and lay the mini marshmallows on top, covering the surface without overlapping too much. Pop the dish back in the oven for the remaining time. You want to add the marshmallows after the brownies have been baking for a while to ensure that the marshmallow topping does not overcook but browns slightly. You’ll also notice that the marshmallows swell up in size in the oven, which can be alarming, but have no fear – when they cool, the topping flattens.



When you take the brownies out of the oven, let them cool for at least several minutes before attempting to cut them. You may also have to scrape the sides of the marshmallow down because it is extremely sticky. But they are done and ready for eating!

Note that because the marshmallow top is SO sticky, layering the brownies on top of each other makes them difficult to get apart. Good luck getting all of the marshmallow off of your hands and enjoy!