Gimme Smore Please Food

GIMME S'MORE PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Put the graham crackers in the food processor and pulse until small crumbs form. Mix the sugar and melted butter into the cracker crumbs. Press about 2 teaspoons of the mixture into each well of a nonstick mini muffin pan, about 20 wells. Bake the pie shells for about 6 minutes. Let the shells cool and set aside.
• For the marshmallow topping: Place the 1/4 cup water in a standing mixer bowl and sprinkle the gelatin on top. Let the mixture sit for 15 minutes.
• For the chocolate filling: Meanwhile, while the gelatin is sitting combine the entire milk chocolate candy bar and the half-and-half in a microwave-safe bowl. Microwave for 45 seconds; stir until smooth. Place about 1 teaspoon chocolate filling into each of the cooled shells.
• In a medium saucepan over medium heat, mix the sugar, corn syrup, 1/8 teaspoon salt, and cold water together, then heat until the sugar is dissolved and mixture comes to a boil. Continue heating the mixture until the temperature reaches approximately 240 degrees F on a candy thermometer. Remove from the heat.
• Take the sugar syrup mixture off the stovetop and slowly combine with the gelatin mixture in the standing mixer bowl. Add the vanilla.
• On high speed, mix the syrup and gelatin mixture for approximately 10 minutes, until thick and fluffy; it should resemble marshmallow. Spoon the marshmallow over the chocolate filling.
• Using a small torch, toast the top of the marshmallow pies for a 'just roasted over the campfire' look. An alternative would be to use the oven broiler, taking out the mini pies just after the tops turn golden brown.
• Grate a few frozen chocolate pieces using a rasp, zester, or vegetable peeler over the mini pies for garnish. Enjoy!

"S'MORE, PLEASE" SUNDAE

Steps:

• Heat broiler.
• Break graham crackers into squares (you should have 18 squares), and place on a baking sheet.
• Layer chocolate bars on six of the graham crackers; cover the remaining crackers with marshmallows.
• Place under the broiler until chocolate is just slightly melted and marshmallows are slightly browned (do not walk away!), 30 seconds to 1 minute.
• Remove from oven, and while still warm, transfer one marshmallow-topped cracker to each serving dish.
• Add a scoop of chocolate ice cream.
• Top chocolate ice cream with a chocolate-covered cracker, and add a scoop of vanilla ice cream.
• Top vanilla ice cream with another marshmallow-covered cracker, and drizzle with hot fudge sauce.
• Sere immediately.
• Hot Fudge Sauce: In a small saucepan, combine all of the ingredients.
• Cook over med-high heat, stirring, until the chocolate is melted and combined with the milk.
• Remove from the heat.
• Cool sauce slightly before using, or store in an airtight container in the frig up to two weeks.
• Before serving, reheat in saucepan or microwave, sitting occasionally.

GIMME GIMME S'MORES SANDWICH

Steps:

• Break graham cracker sheet into two squares. Set aside.
• In a small bowl, lightly stir together whipped topping, chocolate chips, and marshmallows. Don't over-stir.
• Place one graham cracker square on a plate, and top with whipped-topping mixture. Lightly place the other square on top.
• Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!

GIMME S'MORE PLEASE

Steps:

• Melt butter in the microwave.
• Put graham crackers in a plastic bag and use a rolling pin to crush to fine crumbs. (abt 1-1/2 cup crumbs).
• Pour into 8X8X2 baking pan and stir in sugar.
• Add melted butter and make sure it's thoroughly combined. Remove 1/3 Celsius cracker mixture and reserve for later. Press remaining crackers evenly to cover the bottom of the pan. Place in the freezer 10 minutes.
• Microwave fudge topping (remove lid first) abut 30-45 seconds on high heat. (until warm enough to pour) Pour over the chilled graham cracker crust.
• Sprinkle 1 cip of the marshmallows over the fudge topping.
• Pour Milk into a large bowl, beat in pudding mix with electric mixer in medium speed for 2 minutes.
• Stir in half of the cool whip. Pour this mixture over the marshmallows.
• Sprinkle the reserved marshmallows and graham cracker crumbs as well as the chocolate chips over the top.
• Cover with foil and refrigerate at least 4 hours. (or pop in the freezer until firm).

GIMME S'MORE GRILLED BROWNIES

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs. Add flour; mix well. Pour into 9-inch square disposable foil pan sprayed with cooking spray.
• Place on unlit side of grill; close lid and cook 20 min. Top with combined cracker pieces and marshmallows; cook 25 to 30 min. or until toothpick inserted in center of brownie comes out with fudgy crumbs and marshmallows are golden brown. (Do not overcook.) Remove from grill. Immediately top with chocolate morsels; cool completely.