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Smore Macarons

chocolate smore macaron

Treats are a tradition in our family. I bring treats to my niece and nephew each week. If I dared to walk in without one or at least a plan to take them for one, there would be mutiny. They look forward to what I will bring each week. Jack does quite the dance at the mere mention of the word.

Since you are my online family,  today I have a special treat for you. Chocolate Smore Macarons. My secret ingredients – Betty Crocker® Hershey’s™ Chocolate Cupcake Mix and Betty Crocker® Hershey’s™ Milk Chocolate frosting.


I took the basics of making a classic macaron with the addition of the Betty Crocker® Hershey’s™ Chocolate Cupcake Mix.


Sift together the flour, almond flour and cupcake mix before folding in the egg whites.


Place in a bag with a tip and pipe 1 inch circles on to the parchment paper. If you like trace circles 1/2 – 1 inch apart and then turn over so the ink or pencil is on the opposite side. Use that as a template for your piping.


I find it helpful to place the bag in the glass to make it easier to fill and have a place to set the bag down.


Let them cook for 10 – 12 minutes and remove from oven. Allow to cool completely.


I piped them onto a parchment lined baking sheet and placed them in the oven.


Once they are cool I spread each bottom with Betty Crocker® Hershey’s™ Milk Chocolate frosting.


Sprinkle each with graham cracker crumbs.


Top with a large marshmallow that has been toasted.


Place the top on it and smash it down. They are ready to eat! These taste best eaten the same day. I’m sure that won’t be a problem.

This post is sponsored by Hershey’s. My opinions are 100% mine.

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