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Making irresistible, original recipe foods with Aloha Spirit since 1950. Welcome to our ohana & mahalo for helping us spread Aloha Spirit.
Recipe Details

12 Kraft® Jet Puffed Marshmallows for S’moreMallows

4 Milk Chocolate Bars

12-24 Bamboo Forks or Toothpicks

12-24 Glow in the Dark toy eyes

¼ c Butter, melted

Black Light

1 package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Step 1
Preheat oven to 350 F.
Step 2
Separate rolls, cut in half horizontally to make 24 halves and lay out on a baking sheet.
Step 3
Brush melted butter onto open half of each roll.
Step 4
Bake for about 8-10 minutes. While they are baking, you can prep your toy eyes. For this particular project, we used glow in the dark eyes that had an adhesive back. We also used bamboo forks, which are a thicker type of toothpick and adhered the eyes to the bamboo fork. Reinforce with tape if needed.
Step 5
When the rolls are done baking, remove from oven and immediately put chocolate bars onto the roll. We have found that a section of 3 small squares fits on most rolls. Allow chocolate to melt naturally.
Step 6
Add the marshmallow on top of the chocolate. Just like the rolls, the marshmallows are somewhat imperfect, so you can mix and match according to size and shape.
Step 7
Add the top roll and insert toothpick eyes through the top. Get creative when making your S’monsters. One, two, three eyes…. There are no rules.
Step 8
Display your S’monsters on a table near a black light so the eyes and mallows glow. These taste best when your guests eat them right away.


S’mores are best when eaten right after they are made. Put a couple S’monsters out for display, but allow people to eat the majority of them quickly. Also, if you want your mallows to glow a little more, brush some tonic water on the side that is facing out. You can use your finger for this.

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In this recipe!
Original Hawaiian Sweet 12 Pack Dinner Rolls Shop online
KING'S HAWAIIAN Dinner Rolls have a melt-in-your mouth texture - soft and fluffy with just the right touch of sweetness.