SALTED CARAMEL S'MORES BROWNIES
Provided by Wanna Make This?
Categories dessert
Time 3h
Yield 9 to 12 brownies
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Spray a 9-inch-square baking pan with nonstick cooking spray and line with foil leaving a 2-inch overhang on two sides (this will help you lift the brownies out to the pan). Spray the foil. Set aside.
- Put the chocolate chips and butter in a medium microwave-safe bowl and microwave for 30-second intervals until smooth, stirring between each interval.
- Add the sugar, cocoa and salt to the bowl and whisk until smooth. Allow to sit for 5 minutes so that the chocolate cools slightly. Add the eggs, one at a time, beating well between each addition, until the batter is thick and glossy. Whisk in the vanilla. Add the flour and whisk until combined. Fold in the pretzels and cookies. Spread the batter evenly in the prepared pan with a small offset spatula.
- Bake until the batter is puffed and a toothpick inserted into the center comes out with just a few moist crumbs, about 45 minutes to 1 hour, rotating the pan once halfway through the cooking time. Remove from the oven and switch on the broiler. Scatter the marshmallows on top of the brownies in an even layer, making sure the entire top is covered. Broil until the marshmallows are puffed and golden, 2 to 3 minutes (watch the marshmallows carefully so they don't burn).
- Set the pan on a cooling rack and let cool completely. Lift the brownies out of the pan using the foil and transfer to a cutting board. If the marshmallows stick to the foil, spray a small offset spatula with nonstick cooking spray and use it to gently release the marshmallows. Drizzle with the salted caramel sauce, then spray a large knife with nonstick cooking spray or grease with oil and cut the brownies into 9 to 12 pieces, cleaning the knife and greasing it again as needed. Serve immediately.
S'MORES CARAMEL APPLES
Steps:
- Wash and dry the apples and remove their stems. Insert a small stick into each apple. Line a baking sheet with parchment paper and lightly coat with cooking spray. Put the caramel bits in a saucepan with 2 tablespoons water and heat on medium-low, stirring occasionally, until melted and smooth. Holding the stick, dip each apple into the caramel and place on the prepared baking sheet. Chill until set, 10 to 12 minutes. Put the marshmallow creme in a microwave-safe bowl and heat for 30 seconds until smooth, warm and puffed. Stir well. Dip each apple into the marshmallow mixture and return to the baking sheet. Transfer to the refrigerator to set, about 15 minutes. Put the graham crackers crumbs in a bowl and set aside. Put the almond bark pieces in a microwave-safe bowl. Heat in 30-second intervals, stirring in between each, until completely melted and smooth. Dip each marshmallow-coated caramel apple in the chocolate, and then in the graham cracker crumbs. Return to the baking sheet until set.
BANANA-CARAMEL S'MORES
Steps:
- Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
- Assemble the s'more: Sandwich 1 square of caramel-filled chocolate, 1 toasted marshmallow and 2 banana slices between 2 chocolate graham cracker halves.
CARAMEL-NUT S'MORES
Add a layer-or two-of scrumptiousness to your next s'mores experience. Use caramel swirled marshmallows and include some pecan halves!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Break candy bar into 4 pieces.
- Place 4 graham squares on microwaveable plate; top with chocolate, marshmallows and nuts.
- Microwave on HIGH 15 to 20 sec. or until marshmallows puff. Top with remaining graham squares, pressing lightly into marshmallows to secure. Serve immediately.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CARAMEL-NUT BARS
Salted nuts balance the sweetness of caramel in these candylike cookies. These bars are quite rich, so feel free to cut them in half.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
- Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
- Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.
SALTED CARAMEL & PEANUT BUTTER S'MORES
What's more delicious than a classic American marshmallow and cracker s'more? Our deluxe dessert version with toffee, chocolate, nuts and waffle biscuits
Provided by Chelsie Collins
Categories Dessert
Time 8m
Yield Makes 8
Number Of Ingredients 4
Steps:
- Preheat the grill to high and line a baking sheet with parchment. Put 8 waffle biscuits on the tray with a peanut butter cup on each and grill until it starts melting.
- Put a tsp of caramel on the other 8 waffles and sprinkle a few salt flakes over each.
- Sandwich the waffle biscuits together and enjoy with a cappuccino.
Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
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- Preheat oven to 325°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
- In a large bowl stir together the crushed chocolate wafer cookies and butter. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes. Cool crust in pan on a wire rack for 5 minutes.
- Meanwhile, in a small heavy saucepan heat and stir caramel bits and cream until caramel is melted and smooth. Pour caramel mixture evenly over crust.
- Bake about 12 minutes or until marshmallows just begin to brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan and onto a cutting board. Cut into bars.
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- Start on your crust - process graham crackers in a food processor until only crumbs are visible. Add maple syrup and coconut oil to the processor and blend until well combined.
- Press lightly and evenly into a parchment lined 8 x 8 pan, and bake at 350 degrees for 20 minutes, or until the edges have started to brown.
- While the crust is baking, add all caramel ingredients to a small saucepan. Bring to a simmer and cook for 3 minutes.
SALTED CARAMEL S’MORES RECIPE - ANDRAE BOPP - FOOD
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- Preheat oven to 325°F with oven racks in upper third and lower third of oven. Combine butter, brown sugar, molasses, and honey in a stand mixer fitted with the paddle attachment; beat on medium-high speed until fluffy, 3 to 4 minutes. Add whole-wheat pastry flour, all-purpose flour, cinnamon, and salt; beat on low speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed.
- Roll dough out on a floured work surface to about 1/4-inch thickness. Prick all over using a fork. Cut into 24 (2 1/2-inch) squares, rerolling scraps as needed. Carefully arrange dough squares on 2 baking sheets lined with parchment paper.
- Bake in preheated oven until cracker edges turn brown, 15 to 20 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cool completely on baking sheets, about 20 minutes.
- Preheat oven to broil with oven rack 6 inches from heat source. Place 12 graham crackers on a large baking sheet; top each cracker with 1 chocolate square and 1 marshmallow. Broil in preheated oven until marshmallows are browned, 1 to 2 minutes. (Alternatively, toast marshmallows over a campfire or with a kitchen torch until browned.) Drizzle evenly with caramel sauce, and top with remaining 12 graham crackers.
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