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S’more recipes are always a huge hit around here, and this new quickie recipe from Jessie of CakeSpy takes the classic treat to a whole new level. Consider it s’mores … squared.

If your impulse is to protest “too much!”, I must gently correct you: “just enough”. The usual S’more is bookended by even more S’more, in this case deliciously gooey Pop-Tart form. Really, what you’ve got is cold, hard (or is that soft, gooey?) proof that if some is good, s’more is better.

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Becky Stern

Becky Stern is head of wearable electronics at Adafruit Industries. Her personal site: sternlab.org


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