British Smores Recipe By Tasty Food

DOUBLE DECKER PARTY S'MORES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a parchment-lined baking sheet, cover the bottom of the tray with half of the graham cracker halves.
• Layer a piece of milk chocolate on top of each of the graham cracker, top each piece of chocolate with two marshmallow halves, and top the marshmallows with the remaining graham crackers.
• Bake for 5 minutes, or until the marshmallows soften.
• Press the top graham crackers to help reset any graham crackers that may have fallen or tilted during baking.
• In the first column, layer dark chocolate on top of each graham cracker.
• In the second column, layer pieces of the cookies 'n' cream bar on top of each graham cracker.
• In the third column, layer peanut butter cups on top of each graham cracker.
• In the fourth column, layer the mint chocolates on top of each graham cracker.
• In the fifth column, layer the pieces of white chocolate on top of each graham cracker.
• In the sixth column, layer the chocolate caramels on top of each graham cracker.
• Cover all columns with the remaining marshmallow halves.
• Bake for 8-10 minutes, or until the marshmallows are golden brown.
• Enjoy!

BRITISH S'MORES RECIPE BY TASTY

Steps:

• Place a digestive biscuit onto a baking tray, stack 4 squares of chocolate and two marshmallows on top of it.
• Grill under a high heat until the marshmallow toasts and the chocolate starts to melt.
• Make a sandwich with a second digestive and eat it warm. Careful of the hot marshmallow!
• Enjoy!

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

S'MORES COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

RAINBOW S'MORES RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, stir together ½ cup water and the gelatin powder. Let sit for 10 minutes to bloom.
• In a small pot fitted with a candy thermometer, combine the granulated sugar, corn syrup, and remaining ½ cup water. Cook over medium-high heat, without stirring, until the temperature reaches 240°F (115°C), 15-20 minutes.
• Turn the mixer speed to medium-low and slowly drizzle the sugar syrup into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is opaque white and doubled in volume, 8-10 minutes. Add the salt and vanilla and beat for 2 minutes more.
• Divide the marshmallow mixture evenly between 3 medium bowls. Add the red food coloring to one bowl, yellow food coloring to another, and blue to the last and stir until each bowl is evenly colored.
• In a small bowl using a fork or whisk, stir together the cornstarch and powdered sugar.
• Use a pastry brush to evenly grease a nonstick 8-inch square pan with the vegetable oil. Use a small sieve to dust the pan with some of the cornstarch and powdered sugar mixture. Tilt the pan to coat evenly, then tap out any excess.
• Using ice cream scoops, alternate scooping each color marshmallow into the prepared pan, working quickly so the marshmallow does not begin to set. Swirl the colors together using a skewer or knife. Dust the top with more of the powdered sugar mixture.
• Let the marshmallows at room temperature, uncovered, for at least 4 hours, up to overnight.
• Run a butter knife or fish spatula around the edges of the pan to loosen the marshmallow, then invert onto a cutting board. Cut into 9 equal squares. Dust the cut marshmallows all over with more of the powdered sugar mixture to prevent sticking. Store in an airtight container in a cool, dry place for up to 1 month, or freeze for up to 2 months.
• Make the s'mores: Preheat the oven to 300°F (150°C).
• Place the marshmallows between chocolate or honey graham crackers with a piece of milk or white chocolate. Toast in the oven for 1-2 minutes, until the marshmallows are just softened and the chocolate is beginning to melt.
• Enjoy!

FROZEN S'MORES RECIPE BY TASTY

Steps:

• Make the ganache: Add the chocolate chips to a medium heatproof bowl.
• In a small saucepan, bring the International Delight Cocoa PEBBLES™ Coffee Creamer to a simmer over medium heat. Pour over the chocolate chips and stir until the chocolate is melted and the ganache is smooth. Chill in the refrigerator for 15-20 minutes, until the ganache is no longer warm but still spreadable.
• Assemble the s'mores: Line a baking sheet with parchment paper.
• Break the graham crackers in half crosswise and set 10 of the graham cracker squares on the prepared baking sheet. Set the remaining 10 squares aside.
• Use scissors to remove the cardboard packaging from the ice cream and set the ice cream cylinder on a cutting board. Cut the ice cream crosswise into 1-inch thick planks, then set the planks flat and cut into 10 2x2½-inch squares. Immediately place the ice cream squares directly on top of the graham crackers on the baking sheet, then transfer to the freezer for at least 30 minutes, up to 60 minutes, until the ice cream is frozen solid again and stuck to the graham crackers.
• Transfer the ganache to a piping bag fitted with a medium round tip.
• Carefully pipe about 2 tablespoons of ganache onto each ice cream square, leaving about ¼ inch of space around the edges. Place the remaining 10 graham crackers squares on top of the ganache and press down gently until the ganache starts to drip over the edges of the ice cream. Return to the freezer to firm for at least 30 minutes, up to 60 minutes.
• Just before serving, use a small piece of paper to cover half of a graham cracker square diagonally. Use a small strainer to sift cocoa powder lightly onto the exposed half of the frozen s'more. Repeat with the remaining s'mores.
• Serve immediately.
• Enjoy!

S'MORES COCKTAIL RECIPE BY TASTY

Steps:

• Dip the rim of a glass in the melted chocolate, then into the graham cracker crumbs to coat. Drizzle chocolate syrup inside the glass.
• Add the chocolate liqueur, vanilla vodka, and ice to a cocktail shaker. Shake until well combined and the outside of the shaker is cold.
• Add more ice to the prepared glass, then strain the cocktail into the glass. Pour the heavy cream on top.
• Thread 3 mini marshmallows onto a toothpick, then broil until golden brown. Place on the drink as a garnish.
• Enjoy!