No Bake Smores Bars Food

NO-BAKE LOADED S'MORES BARS

Steps:

• Grease a 9-inch-square pan and line it with parchment paper so that the paper extends up all sides. Lightly spray the parchment with nonstick spray and set aside.
• For the crust: Lightly spray a large bowl with nonstick spray. Break the graham crackers into the bowl, aiming for pieces about 1/2 to 1 inch in size. Crush the pretzels into the bowl so that they break into halves or quarters. Toss together and set aside.
• Melt the butter in a medium saucepan over medium. Cook until it begins to bubble, then stir with a spatula until it becomes golden brown, 1 to 2 minutes. Immediately add the marshmallows and 1 tablespoon water; the mixture will bubble. Reduce the heat to low and continue stirring until the marshmallows are mostly melted, about 1 minute.
• Remove from the heat and stir in the white chocolate chips and salt, stirring until the chips melt. Pour this mixture over the graham cracker mixture and toss and stir to combine. Scrape into the prepared pan and press into an even layer, filling in gaps by borrowing some of the mix from another spot.
• For the trail mix toppings: Sprinkle the almonds, marshmallows, chocolate chips and coconut evenly over the mixture in the pan. Press firmly to make sure it sticks to the base layer.
• For the chocolate coating: Combine the semisweet chips, oil and salt in a microwave-safe bowl and microwave in 15-second intervals stirring after each, until melted, about 45 seconds. Pour over the trail mix layer and smooth with a spatula, filling any crevices. Tap the pan gently to help the chocolate settle.
• Sprinkle with coconut if using. Allow to set until the chocolate is firm, several hours at room temperature or about 1 hour in the refrigerator. Cut into 16 bars. Leftovers will keep, covered, at room temperature for up to one week.

NO BAKE S'MORES BARS RECIPE

Steps:

• Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside.
• In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter.
• Stir occasionally, until completely melted.
• Remove from heat and mix in vanilla extract.
• Pour cereal in saucepan and mix until evenly coated.
• Gently fold in remaining marshmallows and chocolate chips.
• Press cereal mixture into prepared pan and let cool for 1 hour or until set.
• Cut into bars and serve.

S'MORES NO-BAKE COOKIES

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

S'MORES BROWNIE BARS

Steps:

• Place crackers in greased 13x9 baking pan.
• Prepare brownie mix as instructions say.
• Spread over crackers.
• Bake at 350* for 25 minutes.
• Sprinkle with marshmallows.
• chocolate chips, and peanuts.
• Bake 5 minutes longer.

NO BAKE S'MORES CHEESECAKE BARS

Steps:

• Place the graham crackers in a gallon-sized ziptop storage bag or into a food processor. Smash/pulse the crackers until they become small crumbs.
• Pour the crumbs into a large mixing bowl with powdered sugar. Mix to combine.
• Melt the butter in a small bowl using your microwave. Pour into graham cracker crumbs, and mix until crackers are moistened.
• Line a 9-inch x 13-inch baking pan with waxed paper. Be sure to let the paper come up the sides for easy removal later.
• Pour in the graham cracker crumbs and press the crust firmly into the bottom of the pan. Refrigerate crust while preparing the filling.
• Place cream cheese into a large mixing bowl and beat until soft and creamy using a hand mixer or a stand mixer. Pour in vanilla while mixing.
• Place chocolate chips and marshmallow creme in separate bowls. Microwave chocolate chips for 1 minute, or until melted. Microwave marshmallow creme for 30 seconds until melted.
• Stir chocolate and marshmallow into cream cheese mixture. Mix for 1 minute until well combined. (The filling should be creamy and fluffy like a mousse.)
• Pour over graham cracker crust and spread into an even layer all the ways to the edges of the pan.
• Chill for at least 1 hour until filling is set and cooled. Cut into 2-inch squares and serve immediately. Top with mini marshmallows and chocolate chips if desired.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!