KITCHEN FUN Three

updated classic

MARSHMALLOW MADNESS

It’s a s’moresgasbord! These simple treats, filled with squishy goodness, take inspiration from summer’s most savored dessert— no campfire required.

BY JOY HOWARD

CHOCOLATE-DIPPED BONBONS

Line a tray with parchment paper. In a small bowl, melt 1 cup chocolate chips according to the package directions. Place ½ cup crushed graham crackers in another bowl. Quickly dip one marshmallow at a time in the chocolate, then in the cracker crumbs (you should have enough for 12 bonbons). Let them cool on the tray.

SWEET AND TOASTY PARFAIT

Place 3 marshmallows on a parchment-lined baking sheet and broil on high for 1 minute. Place 3 tbsp. graham cracker crumbs in an 8-oz. glass or jar. Add ¼ cup chocolate pudding and top with the marshmallows.

TEDDY BEAR CRUNCH

On a parchment-lined baking sheet, toss 2 cups chocolate Teddy Grahams with ¾ cup mini marshmallows. Melt ½ cup white chocolate chips according to the package directions, then drizzle it over the other ingredients and let cool. Break into pieces before serving.

seasonal recipe

MAKE PICKLES PRONTO!

Need pickles in a hurry? This recipe lets you turn small summer cukes into burger toppers in a matter of minutes. Cut an English cucumber into ¼-inch-thick slices. Place them in a bowl and toss with 1 tbsp. chopped fresh dill. In a small saucepan over medium heat, combine 1 cup water, ½ cup vinegar, 1 tsp. salt, 1½ tsp. sugar, and 2 crushed cloves fresh garlic. Bring to a boil and cook 4 minutes. Pour the mixture over the pickles. Refrigerate until cool, about 25 minutes.

EASY PEASY

SEA MONSTER SUB Feed a crowd with this supersize sandwich that kids can help prep and decorate. Simply slice a large baguette lengthwise, layer on your favorite sandwich fillings, and cut and arrange portions on a platter. At one end, add olive slices for eyes and a roasted red bell pepper tongue.