Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

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  8 whole graham crackers, finely ground (about 1 cup)

  
  
  
  


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  1/4 cup unbleached all-purpose flour
  
  


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  1 tsp. baking powder
  
  


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  1/4 tsp. salt
  
  


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  6 Tbs. (3/4 stick) unsalted butter, softened
  
  


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  1/4 cup sugar
  
  


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  1 large egg
  
  


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  1 large egg yolk
  
  


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  1 tsp. pure vanilla extract
  
  


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  1/4 cup milk
  
  


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  1/2 cup semisweet chocolate chips
  
  

For the frosting

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  1/2 cup (1 stick) unsalted butter, softened
  
  


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  1/2 cup confectioners’ sugar
  
  


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  1/2 tsp. pure vanilla extract
  
  


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  1/2 cup Marshmallow Fluff
  
  

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

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  1 cup semisweet chocolate morsels
  
  


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  4 medium-size firm bananas, peeled and ends trimmed
  
  


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  4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
  
  


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  1 cup chopped salted dry-roasted peanuts
  
  

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.