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You Are Here : Home : Activities & Events : 100th Anniversary : One Hundred, Fun Hundred! Our 100th Anniversary Festival!

One Hundred, Fun Hundred - What a Blast!

More than 24,000 were in attendance at Girl Scouts NorCal's biggest event ever on May 5, 2012!

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Camp S'More Recipe Contest!

Thanks to everyone who submitted recipes for the Camp S'More S'Mores Recipe Contest! We love the creativity and the tasty treats!

Congratulations to our Winners!

First Place: Caitlin Yuen for her Girl Scout 100th  Anniversary S’mores Pop

Second Place: Allison Baker for her S’more Bites

Third Place: Katelyn Reedy for her Mini S’more Pies


Girl Scout 100th Anniversary S'Mores Pop - 1ST PLACE WINNER!
Graham Cracker:
2 1/2 cups plus 2 tablespoons  all-purpose flour
1 cup dark brown sugar
1 teaspoon  baking soda
3/4 teaspoon coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey, such as clover
5 tablespoons milk
2 tablespoons vanilla extract

Print out a 2 1/2" Girl Scout Trefoil from computer and cut out image to be used shape graham cracker or use a trefoil cookie cutter

1 cup mini marshmallows
1/2 Tablespoon hot water
1 cup powdered sugar
Green food decorating pen

Additional Items:
Large Marshmallows Cut in Half
Chocolate Chips
Wilton Milk Chocolate Melts
Lollipop sticks
Lollipop/Dessert wrapper and curling ribbon (optional)

Making the graham cracker dough:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor with a steel blade.

Pulse on low to combine ingredients. Add the butter and pulse on and off on and off until the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture in food processor and pulse on and off a few times until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift flour onto the work surface (prevents from sticking) and roll the dough in about 1/8 inch thick on a baking mat.   Using your Girl Scout trefoil cut-out, cut the dough using a knife around the cut-out.  Remove excess dough.  Repeat as many times that fits on a cookie sheet.

Bake in 350°F oven for about 15 minutes.  Recommend to turn cookie sheet around half way through to ensure even baking.
Let cool to room temperature

Making Girl Scout 100th Anniversary Fondant Trefoil:
In food processor with a steel blade add mini marshmallows and water.  Pulse on and off until the marshmallows look like little pellets.  Add powder sugar and mix in food processor until small balls start forming.  Then pulse on and off until you a ball of fondant forms.

Roll out on work space covered with powdered sugar until about 1/8 inch thick.
Using your Girl Scout trefoil cut-out, cut the dough using a knife around the cut-out.  Remove excess fondant.

Using the green decorating pen, add a green border around the trefoil and write "100" in the middle of the trefoil (makes a replica of the 100th anniversary pin)

Constructing the S'mores Pop:
Place 1/2 marshmallow onto graham cracker (flat side down) and add chocolate chips onto a second graham cracker on a cookie sheet

Then bake in 350 degree oven until marshmallow is slightly brown on top and the chocolate just starts to melt.

Make a sandwich with the graham cracker with the marshmallow and the other one with chocolate making sure the graham cracker trefoils are aligned.

Then insert a lollipop stick into the marshmallow at the bottom of the trefoil.

Once cooled, dip into melted chocolate melt (microwave in deep microwave bowl for a minute or two).  Then let dry upright in a cake pop stand or styrofoam
(placing in refrigerator expedites process).   Once chocolate hardens add fondant Girl Scout 100th anniversary trefoil using melted chocolate as your glue.

To make this decorative cover with lollipop wrapper and tie with green and white curling ribbon




2 king size HERSHEY bars

3/4 a cup of marshmallow cream

2 packages (20 sheets) graham crackers

11 tablespoons (1 3/8 sticks) unsalted butter, melted

2 tablespoons sugar

2 8-ounce packages cream cheese, room temperature

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract




1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)

1/4 cup sugar

3 tablespoons butter, melted


1/2 cup marshmallow creme

2 tablespoons cream cheese, softened (1 oz)

2 tablespoons sugar

1/2 cup chocolate chips


1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper. 2 Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. 3 Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. 4 Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.                               

S’More Recipe

2 cups all-purpose flour
2 cups crushed graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons (2 sticks) butter, softened to room temperature
1 1/2 cups packed light brown sugar
1 teaspoon vanilla
2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme
2 cups milk or semisweet chocolate chips


Dora's Delicious S'Mores Brownie Bites

1 Box of Brownie Mix
1 jar of Marshmallow Creme

For Toppings:
Graham Crackers, Crumbled
Chocolate Chips

Bake brownies as directed on box.
Let brownies cool.
Spread Marshmallow creme on top of brownies.

Top as desired with crushed graham crackers, mini-marshmallows and chocolate chips.


Thin Mint S’More Bites

Makes 48 mini cupcakes

Graham Cracker Crust:

¾ cups crumbled graham cracker

2 ½ tbsp. butter

2 tbsp. sugar

6 crumbled Thin Mints (optional)

Chocolatey Chocolate Cake:

1 cup sugar

¾ cup flour plus 2 tbsp.

6 tbsp. Hershey’s Cocoa

¾ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

1 egg

½ cup milk

¼ cup vegetable oil

1 tsp. vanilla extract

½ cup boiling water

6 crumbled Thin Mints (optional)

Fluffy Homemade Marshmallow Frosting:

2 large egg whites

½ cups sugar

1/8 tsp. cream of tartar

½ tsp. vanilla extract


For the  Crust -

Preheat oven to 350 degrees and place muffin liners into muffin tins.

Combine graham cracker crumbs, sugar, and melted butter in a bowl and stir until well combined.   Place 1 tablespoon graham cracker mixture into the bottom of each muffin liner.  (Set left over graham cracker crumbs aside for topping).  Sprinkle the crumbled thin mints on top.

Use your fingers to gently pack the crumbs down/ together.

Cook for 5 minutes.

For the Chocolately Chocolate Bite –

Combine dry ingredients for batter in a bowl (except for the Thin Mints).

Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes.

Carefully stir in boiling water.  Batter will be thin.

Gently pour batter into the muffin tins, sprinkle the crumbled thin mints on top & cook for 30 minutes.

For the Frosting –

Put the egg whites, sugar and cream of tartar in a heatproof electric mixer bowl.  Set over a saucepan with simmering water.  Whisk constantly until sugar is dissolved and the egg whites are warm to the touch, about three to four minutes.

Transfer the bowl to an electric mixer.  Beat on low speed and gradually increase to high speed.  Beat until still, glossy peaks form, approximately 5 to 7 minutes.  Add vanilla and mix and spread on top cooled Thin Mint S’more Bites.


S’More Bar Recipe

2/3 cup sugar
1/2 cup butter, softened
1/2 tsp. vanilla extract
1 egg
2 1/3 cups graham cracker crumbs
1/3 cup flour
1/2 tsp. salt
3 cups mini marshmallows
1 1/2 tbsps. butter
2 cups semisweet chocolate chips
1 1/2 cups mini marshmallows

1) Preheat oven to 350 f
2) In a mixing bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; mix well. Stir in graham cracker crumbs, flour, and salt. 
3) Set aside 1 1/2 cups of the mixture. Out the remaining crumb mixture in a greased 9x13-inch pan. 
4) Melt 3 cups of mini marshmallows with 1 1/2 tbsps. of butter in a small saucepan. Spread evenly over base. Sprinkle chocolate chips, 1 1/2 cups marshmallows and remaining graham cracker mixture on top; press lightly. 
5) Bake for 17-22 minutes or until marshmallows puff up slightly and are golden brown. Let cool.        


More S'Mores Please!


12 (5x2 1/2-inch) graham crackers
3/4 cup butter

3/4 cup packed brown sugar

3 cups mini marshmallows

11 oz. package milk chocolate chips            


Heat oven to 350°F. 

Line 15x10x1 inch jelly-roll pan lined with aluminum foil and spray with cooking spray. 

Place graham crackers on foil so sides touch.

Melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes to a boil, about 5 minutes. Pour evenly over crackers.

 Bake 5 to 6 minutes or until bubbly.

Remove from oven: sprinkle with marshmallows and chocolate chips. 

Continue baking until marshmallows begin to soften, about 2 to 3 minutes. 

Cool completely. 

Lift from pan using foil.


Graham Cracker Cupcake

Makes 20.


1 box chocolate cake mix, prepared

20 graham cracker squares, crushed

1/4 c sugar

1/3 c melted butter

9oz finely chopped chocolate


Preheat oven to 350.

Line muffin tins.

Combine crumbs, sugar and butter.  Put 1T crumbs in each muffin cup, and smash down.  Top with 2 tsp chocolate.  Bake for 5 minutes.

Pour in 3/4 c batter in each muffin cup.  Sprinkle with remaining crumbs.  Bake for 18 to 20 minutes.

Marshmallow Fluff Frosting:

1 lb butter

2 jars marshmallow creme

1 lb box powdered sugar

2 tsp vanilla or any desired flavoring

Beat butter until creamy.  Add marshmallow fluff and incorporate into butter.  Slowly add powered sugar and vanilla. 

Continue beating until light and fluffy.

Top frosting with shaved chocolate.


I Want S'More Pie


Make a Graham Cracker Crust using 8 Crushed Graham Crackers mixed with 2 tablespoon sugar and 4 tablespoon melted margarine. 

Press crust into individual pie plates or single serving.

Make 1 large box or 2 small boxes Chocolate Pudding Pie mix using recipe on box.

Pour into pie dishes.

To make topping:

Mix whip cream with marshmallow cream (equal amounts), and top each pie.

Let set for 1 hour before serving


S'More Cookie Bites


1 cup unsalted butter

3/4 cup sugar

3/4 cup light brown sugar, packed

1 egg, beaten

1 tsp. vanilla

2 1/4 cup flour

1 tsp. baking soda

1/2 tsp. salt

1 ½ cup mini chocolate chips

1 cup vanilla marshmallow bits (Jet-Puffed, or similar brand)

1 cup Golden Grahams cereal

Nestle semi-sweet chocolate chunks


Preheat oven to 350 degrees.  In large mixing bowl, combine butter, sugars, egg and vanilla.  Beat until light and fluffy.  Sift together flour, baking soda and salt, then add to mixture.  When combined, stir in mini chocolate chips, marshmallow bits, and cereal.  Form dough into 1 to 1 ½ inch balls, and press into lightly greased mini-muffin tins.  Lightly press one chocolate chunk into each cookie.  Bake at 350 degrees for 10 – 12 minutes, or until lightly brown.  Be careful not to over bake!  Enjoy with your favorite girl scout, and a tall glass of milk.  Makes about 4 dozen cookie bites.



S’More pancakes


2cups Original Bisquick® mix

1 1/3 cups milk

2 tablespoons sugar

1 teaspoon vanilla

1 egg

1/3 cup graham cracker crumbs

7 tablespoons marshmallow crème

7 tablespoons milk chocolate chips


Heat griddle or skillet; grease if necessary

Stir Bisquick mix, milk, sugar, vanilla and egg until blended

Pour batter by slightly less than 1/4 cupfuls onto hot griddle

Cook until bubbles break on surface

Sprinkle about 1 teaspoon cracker crumbs over each pancake

Turn; cook until golden. Remove from griddle

Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes

Sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each

Top with another pancake, crumbs side down.                                                          


The Ultimate S'More!

Recipe: (all organic ingredients)

1) make home-made, peppermint-honey marshmallows (made with honey, peppermint, water, gelatin, vanilla extract, and salt). cut marshmallows unto desired shapes and sizes.

2) make home-made, honey sweetened graham crakers (made with honey, shortning, brown sugar, vanilla extract, graham flour, ww flour, baking powder, baking soda, salt, and milk). cruble graham crackers into fine crumbs.

3) melt some really good, dark chocolate with some sweetened condensed milk, in a double boiler

4) put your marshmallows (that have been cut into the desired shape/size), and put on the end of a toothpick

5) dip the marshmallow in the chocolate (cover completely), and then roll the dipped marshmallow in some graham cracker crumbs

6) place in a cute cup-cake liner, and serve!


S’More Cookie



2 boxes Devils food cake mix

1 ½ cups shortening

4 eggs

Whip the shortening in the mixer. While the mixer is on add both boxes of cake mix. Once they are mixed in add all the eggs.

Roll into balls and place on cookie sheet. Bake at 350 for 8-10 min. Let them sit on the cookie sheet for about 5 minutes before taking them off.


8 oz bar cream cheese

7 oz jar marshmallow crème

Graham Cracker Crunch (see recipe below)

Combine ½ the jar of marshmallow crème with cream cheese bar in mixing bowl, beat thoroughly. Taste; continue adding remaining marshmallow crème a little at a time until the desired sweetness (about ¾ of the jar) Hand fold in graham cracker crunch into frosting.  Layer filling between two cookies.

Graham Cracker Crunch:

5 graham crackers crumbled

½ cup plus 2 tablespoon brown sugar

¼ teaspoon ground cinnamon

¼ cup plus 1 tablespoon melted butter

2 ½ teaspoon vanilla

¼ cup plus 1 tablespoon white sugar

2 ½ dashes of salt

Preheat oven to 350 degrees. Butter small baking pan.

In small bowl mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle with white sugar and salt over the top.

Bake in preheated oven for 15 minutes or until lightly browned.


S’MORES GONE CRAZY!                                                


1 pack of Graham Crackers – broken in half, to make 16 squares

8 Large Marshmallows

¼ c. Chocolate Chips

¼ c. White Chocolate Chips

¼ c. Toffee Bits

¼ c. Shredded Coconut

¼ c. Slivered Almonds

8 pieces – Chocolate Peanut Butter Cups

Materials Needed


Skewers (if cooking over an open fire)



Butter Knife & Cutting Board

Heat Source

Using an open-fire campfire or barbecue grill:

1)Place 2 halves of graham crackers on a plate.

2)  Carefully stick one peanut butter cup on the end of a skewer and hold over an open fire for about 8 seconds, until chocolate begins to melt slightly

3)  Place melty peanut butter cup on one half of the graham cracker

4)  Stick a marshmallow on the end of a skewer and hold over an open fire until melted & gooey, but not falling off the skewer.

5)  Slide the melted marshmallow onto one half of graham cracker, using fork if needed.  Use the knife or fork to spread the marshmallow to cover the graham cracker square.

6) Quickly (but carefully since marshmallow can be hot) sprinkle 1 teaspoon of each of the chocolate chips, white chocolate chips, toffee bits, shredded coconut, and slivered almonds all over the melted marshmallow surface. Use the fork to press the toppings into the melted marshmallow as you place each topping.  By working quickly, the melted marshmallow will help secure the rest of the toppings.  Feel free to adjust the topping amounts depending on your tastes.

7)  Place 2nd half of graham cracker on top & press slightly.



S’Mores cupcakes
* 1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
* 1/2 cup all purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3/4 cups sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3/4 cup whole milk
* 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
* 1/2 cup (scant) heavy whipping cream
* 3/4 cup plus one 7-ounce jar marshmallow creme
* Nonstick vegetable oil spray
* 12 1-inch pieces broken graham crackers (for garnish)

Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl. Beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating to blend between additions. Beat in vanilla. Add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. Divide batter among muffin cups.

Bake cupcakes until tester inserted into center come out clean, about 22 minutes. Transfer cupcakes to rack; cool completely.

Place chocolate in medium bowl. Bring cream just to boil in small saucepan; pour over chocolate. Let stand 1 minute; stir until smooth. Cool ganache until lukewarm.
Push apple corer about 1 inch into top of each cupcake; remove cake, forming hole.

Spoon 3/4 cup marshmallow creme into resealable plastic bag, pushing into 1 bottom corner. Cut 1/2 inch off corner. Pipe into holes in cupcakes. Spread 2 teaspoons ganache over each cupcake. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

Preheat broiler. Coat rimmed baking sheet with nonstick spray. Spoon dollops of marshmallow creme on sheet (don’t make these too large as they will spread). Broil until slightly charred, 1 to 2 minutes (took much longer for my broiler). Spoon dollop of charred creme over each cupcake; garnish with piece of graham cracker.