S'MORES BARS
S'mores Bars are an easy, decadent 5 ingredient dessert layered with marshmallows, milk chocolate, and graham cracker crust, no campfire required!
Provided by Sabrina Snyder
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
- Press mixture into 9x13 pan and bake 10 minutes.
- Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
- Let cool for 5 minutes to let the marshmallows deflate.
- Add the whole bag of milk chocolate chips in an even layer.
- Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
- Let cool completely before slicing.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 165 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
EASY GRILLED S'MORES
Assemble traditional s'mores ingredients for these Easy Grilled S'mores! Grilled s'mores wrapped in foil are a quick and easy way to serve a campfire treat.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Fill graham squares with remaining ingredients to make 4 s'mores; wrap each in heavy-duty foil.
- Grill 4 to 5 min. or until marshmallows are melted.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
S'MORES AT HOME
Quick, easy, and delicious indoor S'mores. They're messy but tasty.
Provided by STAR512
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
- Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 24.8 g, Cholesterol 20.3 mg, Fat 12.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 7.5 g, Sodium 127.4 mg, Sugar 17.2 g
S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
- Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
- Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
- Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
COOKIE BASE CLASSIC S'MORES
Ever tried an American-style marshmallow s'more? It's a Bonfire Night-friendly stack of sweet joy, with cookies and chocolate spread thrown in for good measure
Provided by Chelsie Collins
Categories Snack
Time 6m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
- Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.
Nutrition Facts : Calories 194 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
EASY S'MORES BARS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 30.1 g, Cholesterol 20.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 100.7 mg, Sugar 23.7 g
INDOOR S'MORES
When our restaurant Tru won its first 4-star review, my partners and I thanked the staff with a "staff meal" of caviar, champagne and foie gras. So when the second 4-star review came in, we were stuck for a way to celebrate! We decided to go the other extreme, with a feast of the best bratwurst (a Chicago classic), beer and s'mores. I think we got even more respect for the second meal than we did for the first. It takes nerve for 4-star chefs to serve s'mores! My dear friend Karen reintroduced me to the molten, aromatic pleasures of this childhood treat. Just combine three bite-size ingredients - graham crackers, milk chocolate and marshmallow - and apply heat. Add your own summer camp memories and serve immediately.
Provided by Food Network
Categories dessert
Time 20m
Yield 16 miniature servings, 8 regular servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow.
- Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
S'MORES CAKE
Provided by Food Network Kitchen
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
- Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
- Preheat the broiler.
- Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
EASY S'MORES DIP
Remind your friends and loved ones of sitting around the campfire with our Easy S'mores Dip. Share warm and gooey deliciousness with this s'mores dip.
Provided by My Food and Family
Categories Chocolate Recipes
Time 10m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Heat broiler.
- Microwave milk and chocolate in large microwaveable bowl on HIGH 1 min.; stir. Microwave additional 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred.
- Reserve 10 marshmallows for later use. Add remaining marshmallows to chocolate mixture. (Do not stir.) Microwave 1 min. Let stand 1 min.; stir just until marshmallows begin to melt. Spoon into pie plate.
- Cut reserved marshmallows in half; place, cut sides down, on dip. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 2.7378 mg, Sodium 15 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 1 g
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