Summer is in full swing and you know what that means, right? It’s officially s’mores season! To celebrate, I’m teaming up with Lindt Chocolate to bring you a super fun contest that’s sure to excite any chocolate lover!
The challenge? Submit your spin on the classic s’mores using any of the Lindt CLASSIC RECIPE bars. You can submit your s’mores recipe ideas in the comment section of this blog post OR on in the comment section of this instagram post.
Here are the Lindt CLASSIC RECIPE bar flavors you can choose from:
- CLASSIC RECIPE Milk Chocolate
- CLASSIC RECIPE Hazelnut
- CLASSIC RECIPE White Chocolate
- CLASSIC RECIPE Wafer
- CLASSIC RECIPE Caramel with Sea Salt
- CLASSIC RECIPE Pretzel
The prize? One lucky reader will win a year supply of Lindt CLASSIC RECIPE Bars, plus have their recipe posted on my blog AND the Lindt blog/social channels! How amazing is that?!
Need a little inspiration to get you started? I’ve got you covered! Here are just a few ingredients I love incorporating in my s’mores:
- cookie dough
- salted caramel sauce
- pretzels
- dulce de leche
- bananas
- fresh fruit like raspberries, blackberries, or strawberries
- coconut flakes
- toffee
- butterscotch
- flaky sea salt
- candied ginger
- jelly or jam
- granola
S’mores are infinitely adaptable, so the sky is really the limit when it comes to creativity. Let your imagination take the wheel and dream up something delicious 😉
Here’s how the winning recipe will be chosen:
- Creativity & Originality: 50%
- Ease of Recipe Recreation: 25%
- Judge’s Discretion: 25%
I can’t wait to see your delicious submissions! Happy s’mores making, my friends – and good luck! ♥
FINE PRINT: Open to U.S. Residents 18 & over. One entry per person. Contest begins at 9 am EST on July 14th, 2017 and will close at 10 pm EST on July 28th, 2017. Entries must be listed in the comment section of this post or on original Instagram post. No purchase necessary. Instagram does not endorse this contest. Winner must respond within 24 hours to claim their prize or alternate winner will be chosen. For full rules, please visit Lindt Chocolate on Facebook.
This post is sponsored by Lindt Chocolate – a brand I love dearly! All words and opinions are my own.
You can find Lindt Chocolate in your favorite retailer, in a Lindt Chocolate Shop near you!
Michelle Ragin says
Ok. So how about the classic smore with lindt chocolate and marshmallow with caramel drizzle and a sprinklr of nutmeg.
Danielle Magee says
When we go to camp, in place of graham crackers, we butter bread and put it in a mountain pie maker with chocolate and marshmallows. The butter, crispy bread elevates the traditional Smores.
Kelly Freeman says
I have always put spread peanut butter on the graham crackers when I make my s’mores!
Mary Stroud says
smear peanut butter on the graham cracker, place 2-3 pieces of the Classic Hazelnut Chocolate and then place the roasted marshmallow on top.. Smoosh together with the other half of the graham cracker and Ta-Da!! A super amazing s’more!
Mrs. Bowers says
Chocolate Chili Cinnamon Classic
Melt Chocolate Chili bar on the stove. Dip cinnamon Graham crackers in melted chocolate and cover one side. Place all covered crackers on a baking sheet and place in the freezer to cool. Melt marshmellow in a campfire and then place on the cracker chocolate side up. Add Lindt classic milk chocolate on top. Cover with a second cracker. Enjoy.
Megan says
Oreo Sea salt caramel Lindt smores-
Ingredients:
Marshmallows (1-2 per sandwich)
Lindt sea salt caramel squares
Oreos (2 cookies per s’more)
Directions: Roast marshmallows. Insert Lindt sea salt and caramel pieces into roasted marshmallows to improve melting. Take 2 oreos and sandwich marshmallow/caramel deliciousness. ENjoy!
Note: I prefer 2 marshmallows on each sandwich, but it is personal preference.
kateri karish says
Caribbean Heat!
(Cornmeal Shortbread)
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 tablespoons yellow cornmeal
1 teaspoon coarse salt
DIRECTIONS:
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla . Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
Preheat oven to 300 degrees. Roll each half into a rectangle 1/4 inch thick and cut into 2 inch squares. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
Toppings:
Kraft Jet Puffed Marshmallows, StackerMallows (1 per cookie)
Chipolte Hot Sauce (1-2 dashes or more if you like)
2-3 banana slices (per cookie)
Lindt Classic Milk Chocolate (enough square to cover cookie)
Shredded coconut (any amount you like)
Assemble in topping order and stick under broiler. **( WATCH)** Constantly until marshmallow is just
melting and chocolate. Remove from oven and top with the coconut. ENJOY!
Heather Adkins says
2 Biscoff chocolate coated cookies
1 peep of the season, or if you can’t find any peeps, a jumbo marshmallow in pastel colors
1-2 pieces (depending on taste) of CLASSIC RECIPE Hazelnut Lindt chocolate
Toast peep/marshmallow, you can also melt the marshmallow in the microwave on 10 sec intervals when lacking a toasting/melting fire.
When melting the marshmallow in microwave make sure to do so slowly and on top of one of the cookies.
i.e. place cookie on plate/place marshmallow on top of cookie/microwave in 10 sec intervals until peep/marshmallow is swollen/melted
once peep/marshmallow is toasted/melted to your taste, place on cookie, and place CLASSIC RECIPE Hazelnut Lindt on top of hot peep/marshmallow, than place 2nd cookie on top of chocolate, wait approximately 30 secs for CLASSIC RECIPE Hazelnut Lindt to start melting,
be careful, HOT and CLASSIC RECIPE Hazelnut Lindt will run when melted!
Trisha says
Also don’t let them become COLD when you cool them, just cool enough that you can handle them. You still want the gooey warm center.
Trisha says
I wish there was a way to edit comments, but here it goes again: depending on how large you cut your pastry squares (I cut mine about the size of the “s’mores squares” Graham crackers sized) Depends on how large or small of a chocolate square you will need. You don’t want the pastry to be over flowing into your oil but you want to taste all of the elements involved not just pretzel-y Graham cracker-y puff pastry.