Posted: 1/14/2013 6:46:58 PM
These were yummy. Most of them had small openings or I made a small hole and inserted 3-4 mini marshmallows in each one after they came out of the oven. Since they were still hot the marshmallows melted slightly which was perfect! I didn't use muffin cups and they were fine.
Posted: 7/11/2012 2:49:06 PM
Definitely not S'more related. It becomes a hollow crescent with sugar and chocolate. VERY disappointed.
Posted: 6/24/2012 4:15:15 PM
These were so good! True, there's not really any marshmallow left by the time cooking is done but the inside of the roll gets sugary and carmalized and melts into the chocolate chips. I tried both with sugar and without. Without was actually better and it will save you calories! The trick, as with all baked goods, is getting it out of the oven at the right time.
Posted: 2/6/2011 6:09:57 PM
Not worth the trouble of making, just tasted like chocolate chips. No marshmallow flavor at all.
Posted: 5/11/2010 8:44:16 PM
These are so yummy!! Yes, they are a little fussy to make, but it is worth it. They are similar to the "resurrection buns" we make at Easter - the marshmallow puffs up and then melts, creating a mostly hollow cave inside the pastry. It leaves behind the syrupy goodness - with the chocolate inside, this recipe is just that much better!
Posted: 2/19/2010 3:20:46 PM
this is the first recipe I have tried from this site. It was a little more difficult to make than I thought it would be, only because you definately have to make sure every seam is closed (or everything will leak out), the taste was phenomenal! I didn't use the muffin cups, which allowed the crescent roll to expand a little more. I also turned some of them upside down, which made the marshmallow melt better with the chocolate.
Posted: 1/27/2010 5:45:03 PM
it was okay the taste is more chocolate then anything didn't really taste like s'mores. The marshmallow was gone after baking kinda upset me kids. I did love the gram cracker crumbs on the outside tasted really good. Other wise it was just okay.
Posted: 8/21/2009 11:06:08 PM
For those who expect to see a marshmallow inside after baking.They melt inside the dough which flavors the inside and creates a syrup..When you toast marshmallows they melt, when you bake with marshmallows they melt..Being inside of dough does not change the process.If you want 'marshmallow' inside I would suggest baking them,cutting open and putting a big dollop of marshmallow fluff inside after they cool.
Posted: 8/1/2009 9:14:49 PM
I am so confused by the other reviews of this recipe!!! I made these for a family party and everyone raved about them. The kids are still begging their parents to get the recipe from me. They are messy to make and time consuming but it can be fun if you have the time. At first I thought the dough would not stretch all the way around but you can also pinch it on the side so not all the dough is on top, this probably helps with cooking time too. In the oven the marshmallow will melt completely but it mixes with the sugar and graham cracker crumbs and makes this syrupy goodness. You do want to make sure that the dough is sealed or they will pop. On the outside you don't want too much graham cracker or it will start to burn a little. Overall, this reciepe can be delicious!