Rainbow Smores Recipe By Tasty Food

RAINBOW S'MOREO COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes., Shape dough into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving.

S'MORES COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

S'MORES CONES RECIPE BY TASTY

Steps:

• Fill the waffles cones with the mini marshmallows, mini chocolate chips, mini peanut butter cups, and/or rainbow sprinkles.
• Wrap each cone individually in foil, working gently to avoid breaking the cones.
• Place over indirect heat over a fire or grill for 7-10 minutes, or until the marshmallows are melted. Remove from the fire with tongs and let cool.
• Unwrap the cones from the foil and serve.
• Enjoy!