A Little More S'more...

All righty, folks. We've officially hit that season where, in the Midwest, it will snow one day and be hot as Hades the next. SO, if you're a giant sweet-tooth like myself, I have the perfect recipe for you this time of year. Why is it perfect? You ask... WELL:

• For your crazy hot days: it's a take on a classic summer recipe.
• For your snowy days: it's a warm, cozy treat.
• MOREOVER: it's a delicious combination of flavors.
• Plus: you can make it over a campfire, in an oven, or even in a microwave. I chose oven. 

Here are the ingredients you will need:

• Rollos/Rollo Minis. (One bag of Rollo Minis should make about two s'mores... based on how many you use per s'more.)
• Marshmallows. (I went mini-marshmallow since I'm making oven-baked s'mores. If you're doing traditional fireside, you'll want to go for a bigger marshmallow.)
• Graham Crackers. (Don't be weird. Use traditional/honey.)
• Peanut Butter. (Again, don't be weird. Use creamy.)

Okay, so I'm going to show you what I did with the oven-baked version. If you're using a different means--microwave, fireside, stovetop, sheer will power, whatever--you'll have to intuitively make adjustments. 

Step 1: Get a graham cracker and put it on an oven-safe plate.

Step 2: Cover it in Rollos. 

Step 3: Cover it in marshmallows. 

Step 4: Put it in the oven on low-ish heat until the chocolate gets melty and the marshmallows get toasty.

Step 5: Slather some peanut butter on another graham cracker.

Step 6: Smush the two pieces of graham cracker together. Then wait a bit for it to cool down.

Step 7: Now, prepare to make one delicious mess, eat, and enjoy.