National S’mores Day is on August 10th!

From a decadent Butterfinger s’mores pie recipe to leveling up a traditional s’mores using CRUNCH bars and snacking on Fannie May’s iconic S’mores Snack Mix, which features a

delicious balance of crunchy graham cereal and fluffy marshmallows coated in smooth milk chocolate, there’s a new way to enjoy s’mores for everyone! Available at retailers nationwide, including Costco. Check out Ferrero for more products.

Butterfinger S’mores Pie

Ingredients

1 Each (9”) Graham Cracker Crust Pie

2 Cups Chocolate Pudding

1 Cup Butterfinger Bits ® (available
at Walmart), Chopped

¾ Cup Marshmallow Fluff

1 Cup Mini Marshmallows

1 Cup Butterfinger, Chopped

¼ Cup Chocolate Syrup

For Topping: 1 Cup Butterfinger, chopped

Method: Layer each ingredient into pie crust as follows: chocolate pudding, Butterfinger, marshmallows, marshmallow fluff. Over a campfire (or microwave),
melt the marshmallow. Top with chopped Butterfinger and a drizzle of chocolate syrup.

CRUNCH S’mores

Ingredients: ·

1 bag of large marshmallows

1 box of graham crackers

CRUNCH bars (quantity remains in your hands)

Method:
Roast 1 large marshmallow over an open fire until it has reached desired level of crispiness. Sandwich the marshmallow in between 2 graham cracker squares and 2 pieces of a CRUNCH bar. Enjoy! (And be careful not to burn your tongue
😉).

*Another special rendition of the classic summer s’mores recipe includes the substitute of salty crackers for graham crackers and the addition of swipes of Nutella on the inner sides. YUM!

Butterfinger Bits® Baby Ruth® Buncha Crunch® S’mores-On-A-Stick

Ingredients:

3/4 cup Butterfinger Bits

3/4 cup Baby Ruth, chopped into ¼” pieces

3/4 cup Buncha Crunch, whole pieces

15 - 1 oz. extra-large marshmallows

3 cups graham crackers, chopped fine

1 cup peanut butter chips, melted, warm

1 cup caramel chips, melted, warm

1 cup dark chocolate chips, melted, warm

3 tbs. butter, salted

1 cup Butterfinger®, chopped into ¼” pieces

1 cup Baby Ruth®, chopped into ¼” pieces

1 cup Buncha Crunch®, whole pieces

Method: Place each type of chocolate chip in a separate bowl, add 1 tbs. of butter to each and melt over a double boiler until smooth and shiny. Chop the graham crackers finely, place in a deep bowl and set aside. Insert a pointed lollipop stick into the top of each marshmallow and place on a large baking sheet lined with bakers’ parchment. Make sure the stick is securely into the marshmallow. Lightly blow-torch the marshmallow to a golden-brown color and allow to cool.
While the chocolate is still quite warm, dip and roll each marshmallow into the melted chocolate, when the chocolate stops dripping, roll into the Butterfinger® Baby Ruth® Buncha Crunch® completely covering the side of the chocolate. Then dip the bottom of
the chocolate into the graham crackers, forming a foot or base for the marshmallow to stand. Take the remaining melted chocolate from each type and drizzle on the marshmallows. Place on a sheet pan to set completely, and chill in the refrigerator for 20 minutes
before serving. Makes 15 Marshmallow s’mores.