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* 1 Stick butter

* 1 Stick margarine

* 1 Cup packed brown sugar

* 1/2 Cup white sugar

* 1/2 Teaspoon baking soda

* 2 Eggs

* 1 Teaspoon vanilla extract

* 2 ½ Cups all-purpose flour

* 1 Cup chocolate chunks

* 1 Cup crumbled graham crackers (leave some chunks at least ½ inch in size)

* 1 Cup mini marshmallows

DIRECTIONS

Preheat oven to 375 degrees – use UNGreased cookie sheet or parchment paper.

In a large mixing bowl beat butter and margarine with mixer on medium-high speed for 30 seconds. Add brown sugar, white sugar and baking soda. Beat until mixture is combined, scrapping sides of bowl occasionally.

Beat in eggs and vanilla until combined.

Beat in as much of the flour as you can with the mixer and stir in the rest.

Fold in chocolate chunks, marshmallows and graham crackers.

Drop dough by rounded teaspoons 2-inches apart on cookie sheets.

Bake at 375 for 8-10 minutes or until edges are slightly brown.

Transfer to wire rack and let cool.

I made smore's brownies this weekend. Use a box of brownies, prepare as directed. Before you dump it in the pan, lay graham crackers on the bottom, cover with brownie batter. Bake it until it has about 5 -10 minutes to go, take it out of oven and sprinkle with mini marshmallow's, broken up graham cracker and either chocolate bar broken up or chocolate chips. Put back in the oven to complete baking. The marshmallow's should brown a little and chocolate melt. mmmmmm!

Angel Food Cupcake Recipe

Ingredients

• 1 1/4 cups all purpose flour

• 1 1/2 cups sugar

• 12 egg whites from large eggs ( enough for 1 1/2 cups)

• 1 1/2 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 1/2 teaspoons vanilla extract

Angel Food Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.

Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.

Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.

Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.

Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Cool cupcakes completely before removing from pan.

http://allrecipes.com/Recipe/Smores-Crumb-Bars/Det...

http://allrecipes.com/Recipe/Sunshine-Smore-Cupcak...

http://allrecipes.com/Recipe/Oatmeal-Smore-Cookies...

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