CHOCOLATE CARAMEL S'MORE CUPS-ANNETTE'S
These are by no means a creations of my, only a variation of my own. They are however, buttery, delicious and remind you of summer. Who needs a campfire to enjoy your favorite summertime treat? You can make these little beauties year round. What I like most is you can make a variation of flavors. I did Hershey's chocolate and...
Provided by Annette W.
Categories Other Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°. Place graham crackers in food processor or zip-lock back and pulse until fine crumbs or roll with rolling pin.
- 2. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
- 3. Place small scoop (1 TBS) of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
- 4. While the crust is in the oven, break the 2 candy bars into rectangles and cut your marshmallows in half crosswise using shears dipped in cold water.
- 5. Remove pan from oven; place 4 caramel bits and one rectangle of chocolate into each cup. Place one marshmallow half, cut-side down, into each cup.
- 6. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Enjoy!
- 7. ****If you wish to top with more chocolate...Break 2 more candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.**** We thought they had just the right amount of chocolate to caramel ratio without topping them with more chocolate so I did not add the extra chocolate on top. If you want to use white chocolate or cinnamon chips, just simply replace the Hershey's chocolate with white chocolate or cinnamon chips.
CARAMEL S'MORE CUPS
Betty Crocker® cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 13 g, TransFat 0 g
CARAMEL S'MORE CUPS
Betty Crocker™ cookie mix provides a simple addition to these delicious caramel cookies - a delightful dessert!
Categories Dessert
Time 1h30m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
- Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into centre of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
- Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 3 dozen cookies, Sodium 90 mg, Sugar 13 g, TransFat 0 g
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.
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- Break 2 of the graham crackers up, following the dotted lines on the crackers, into 4 equal pieces. Break those 4 pieces into 3 pieces each, totaling 12 pieces per cracker. Crush up remaining graham cracker into crumbs and set aside for later.
- Grease a small cupcake tin or line with baking cups, it will make 12-16 mini cups. You could also use a regular cupcake tin, which will make 6-8 cups. Set aside.
- In a small microwave-safe bowl add 1/2 cup semi-sweet chocolate chips and 1/2 teaspoon of oil. Place in microwave uncovered and heat for 30-seconds. Remove and stir to combine, place back in microwave and heat for an additional 30-seconds, stir and heat again for another 15-seconds, stir.
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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.
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