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Camping cookie recipes

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More from Outdoor Living Newsletter December Outdoor Living Newsletter
Chocolate Chip cookies
Chocolate Chip cookies

While you are on the road there is no need to go without those lovely home made cookies and treats. Here are some simple recipes that only take a few moments to prepare and can be cooked in your RV. But be forewarned, it is going to take quite a lot of self restraint to keep from devouring them before they fully cool.

Chocolate Crackles

  • 1 Tablespoon Corn Syrup
  • 1 Tablespoon unsweetened Cocoa Powder
  • 7 Tablespoons Corn Flakes.
  • 1 oz Butter
  • 1 Tablespoon Superfine Sugar
  1. In a saucepan, warm syrup and butter together slowly. Mix in the cocoa powder. Take off the heat.
  2. Add sugar and mix together well. Add cornflakes mixing well till they are all covered in the chocolate mixture.
  3. Put spoonfuls into paper muffin cups and leave a few minutes to set.

You can double up on this quantity to make more, store in an airtight tin if they are around long enough to keep for several days!!


  • 4ozs Butter
  • 4oz Marshmallows
  • 4ozs Plain Caramels
  • 4ozs Rice Krispies
  1. Melt Butter and Caramels together slowly. Add marshmallows and stir until they have melted and the mixture is smooth.
  2. Add Rice Krispies and mix well until they are completely covered in the caramel mixture.
  3. Turn into a greased baking pan and leave to set, if possible in a cool place or fridge
  4. Before they set hard cut into squares.

Crispy Cinnamon Cornflake Squares

  • 2 tablespoons unsalted butter, plus more for the pan
  • 6 cups cornflakes
  • 1 10-ounce package marshmallows
  • ¼ teaspoon ground cinnamon
  1. Butter an 8-inch square baking pan and line with parchment, leaving an overhang on two sides.
  2. In a large saucepan, cook the butter and marshmallows over medium heat, stirring, until melted. Mix in the cornflakes and cinnamon.
  3. Press the cornflake mixture evenly into the prepared pan. Let cool completely, then lift out and cut into squares.

Happiness Cookies

  • 1 cup semisweet chocolate chips
  • 2 cups chow mein noodles
  • 1/2 cup California raisins
  • 1 cup butterscotch chips
  • 1-1/4 cups salted peanuts
  1. Line two cookie sheets with waxed paper. Set aside
  2. In double boiler - Place chocolate chips and butterscotch chips together in top of double boiler over hot, not simmering, water, or bowl over a pan of hot water. Do not let the bowl touch the water. Melt, stirring until smooth. Remove top part of double boiler
  3. Add chow mein noodles, peanuts and raisins to melted chocolate. Using rubber spatula toss ingredients to coat well. Drop teaspoonfuls onto prepared cookie sheets. Place cookie sheets in refrigerator until cookies harden. Store in cold or cool place in airtight container

These next two recipes need the Oven:

One minute Muffins

  • 6 scoops of ice cream (flavor of your choice)
  • 6 tbsp self raising flour
  1. Put a scoop of ice cream in a bowl and leave for about 10 minutes to soften.
  2. Meanwhile pre heat the oven to 375 degrees and put the muffin cases onto a baking pan.
  3. Beat the ice cream with a wooden spoon until it's really soft and runny. Then sift in the flour and stir just enough to mix in.
  4. Spoon the mixture into the muffin cases and bake for 10 to 12 minutes until the cakes are risen and golden.

Yields: 6-8 muffins

Fruit and Walnut Crunchy

  • 4oz butter
  • ¾ cup Soft brown Sugar
  • ½ Cup Walnut pieces
  • 1 Cup Self Raising Flour
  • 1 Cup Sultanas
  • 1 egg
  1. Melt butter and sugar in a saucepan, bring to a boil.
  2. Remove from heat, add flour fruit and walnuts, mix well.
  3. Beat in egg spread into a greased swiss roll pan. Sprinkle all over with a little brown sugar.
  4. Bake for 20 to 30 minutes at 325 degrees until golden brown.
  5. Cut into squares while still hot, remove from pan when cold.

These freeze well and defrost very quickly.

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