MINI S'MORES
Combine marshmallow creme, chocolate, graham crackers and more for a summery delight at any time of year. -Stephanie Tewell, Elizabeth, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE DIPPED S'MORES
These came to be on a Saturday night when I had nothing better to do. I had been hungry for s'mores, but I wanted to do a little bit more than just roast a marshmallow. These really are delicious, and they are extremely easy to make. Anyone will love them.
Provided by Amanda Brecht
Categories Other Snacks
Time 15m
Number Of Ingredients 3
Steps:
- 1. Begin by breaking a graham cracker in half like you are making a s'more. Place one half on a baking sheet and the other half to the side for later. Then, preheat the oven to 400º.
- 2. While the oven is warming up, on the graham cracker half that you placed on the baking sheet, place one marshmallow on the top. When you have placed a marshmallow on each half, put the baking sheet in the oven and roast to your desired tint. I prefer mine golden brown, but keep a close eye on the marshmallows while they are roasting.
- 3. Once you have baked them to your desired color, take them out of the oven. Take the other half of each cracker and place your desired amount of chocolate on the cracker. Place that half on top of the melted marshmallow and squish together. Once they officially look like s'mores, place them in the freezer for at least 5 minutes. This will make them easier to work with.
- 4. While the s'mores are firming up, melt your desired amount of chocolate in the microwave, stirring frequently. I used Hershey's chocolate bars for this, but any other chocolate will do just fine.
- 5. Once the chocolate has been melted and the s'mores are firm, fully dip each s'more into the melted chocolate. Use a fork to gently scoop each s'more out of the mixture, and place on a baking sheet. Once you have dipped each s'more, return to the refrigerator to cool and harden.
- 6. I highly recommend leaving these in the refrigerator, as the chocolate will melt quickly. Enjoy!
CHOCOLATE DIPPED PEANUT BUTTER S'MORES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
- Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
- Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
- When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
- Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!
DARK CHOCOLATE S'MORES
Steps:
- Preheat a grill to medium.
- Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
- Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately.
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
- In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
- Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
- Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool
S'MORES DIP
A sized-up, super chocolatey twist on the classic American campfire treat. This s'mores dip will be gone before you can say 'mini marshmallow'
Provided by Chelsie Collins
Categories Dessert, Snack
Time 17m
Yield Serves 8 (as a snack)
Number Of Ingredients 7
Steps:
- Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
- Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and strawberry and pineapple skewers for dunking.
Nutrition Facts : Calories 349 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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EASY S'MORES DIP (10 MINUTE RECIPE) - CELEBRATING SWEETS
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- Preheat broiler and place a rack in the upper half of your oven (at least 5 inches from the broiler).
- In a large microwave safe bowl, combine chocolate chips and milk. Heat in 15 second intervals for a total of one minute, stirring well between each interval. If the chocolate is not melted, heat in 10-second intervals, stirring really well, until melted and smooth. The key is to heat the chocolate very slowly so that it does not overheat.
- Pour the melted chocolate into an oven safe skillet or casserole dish (I used an 8-inch cast iron skillet, about 3 1/2 cups volume). Top the melted chocolate with halved marshmallows and place under the broiler. Broil until the marshmallows are toasted and golden brown. This will happen fast, so keep a close eye on it. Serve immediately with graham crackers, cookies and/or fruit.
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