PISTACHIO-CHERRY S'MORE BARS
Here's a fun spin on campfire treats. The graham cracker crust and golden-toasted marshmallow topping surround a rich filling of chocolate, fruit and nuts in these yummy bars. Or feel free to add 3/4 cup coconut to filling if desired. I'm certain that St. Nick will give his jolly stamp of approval to these goodies. &mdashJeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil., Mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle evenly with cherries, baking chips and pistachios. In a small bowl, mix milk and orange zest; drizzle over top., Bake 20 minutes. Top with marshmallows; bake until top is golden brown, 10-12 minutes. Cool in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 219 calories, Fat 10g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 82mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
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
NO-BAKE S'MORES BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 18 bars
Number Of Ingredients 8
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!
PISTACHIO-CHERRY SANDWICHES
Provided by Food Network Kitchen
Time 1h30m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
- Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
- Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.
DELUXE CHOCOLATE MARSHMALLOW BARS
I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.
Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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