Smores Bark Food

S'MORES BARK

Steps:

• Preheat the broiler in your oven to high. On a medium baking sheet, place a single layer of graham crackers, breaking to fit if needed. Pour melted chocolate all over graham crackers. Using a spatula, smooth the melted chocolate in an even layer, making sure to reach all edges.
• Scatter mini marshmallows all over chocolate. Garnish with Hershey's squares and crushed graham crackers. Broil 2-3 minutes, or until marshmallows are toasted and golden.
• Place in refrigerator to harden, 25-30 minutes.
• Cut into pieces and serve.

S'MORE BARK

Steps:

• Line cookie sheet with waxed paper. In medium microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in half of the crushed graham crackers and 1 cup of the marshmallows.
• On cookie sheet, spread mixture to 1/4-inch thickness. Sprinkle remaining crushed graham crackers and 1 cup marshmallows over top; press in lightly. Refrigerate 1 hour. Break into 2-inch pieces. Store tightly covered in refrigerator.

S'MORES CHOCOLATE BARK

Steps:

• Preheat the oven to 350 degrees F. Place the walnuts on a rimmed baking sheet. Bake until golden and fragrant, 10 to 15 minutes. Let cool slightly then roughly chop and set aside. Line the baking sheet with parchment and set aside.
• While the walnuts bake, bring 1 inch of water to a low simmer in a small saucepan. Place a medium heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water. Place the chocolate in the bowl and stir until completely melted, making sure the chocolate doesn't burn, 3 to 5 minutes.
• Remove the bowl from the heat and let the chocolate cool for about 5 minutes. Stir in the chopped walnuts, marshmallows and some of the graham crackers. Pour onto the prepared baking sheet and smooth into an even layer with a rubber spatula. Level the chocolate with an offset spatula, if desired. Sprinkle evenly with the remaining crushed graham crackers and some salt.
• Let the chocolate bark cool completely at room temperature, about 2 hours (or refrigerate for 20 minutes or freeze for 5 to 10 minutes), then break into large pieces. Serve or store in an airtight container for up to 4 days or refrigerate for up to 10 days.

S'MORES BARK RECIPE

Steps:

• Prepare a baking sheet by lining it with aluminum foil. Toss the coarsely chopped graham crackers and the miniature marshmallows together in a small bowl.
• Place the milk chocolate candy coating or chopped milk chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool slightly until it is still warm but no longer piping hot.
• Add about two-thirds of the graham crackers and miniature marshmallows mixture to the melted chocolate, and stir until combined.
• Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into a thin, even layer. Sprinkle the remaining graham cracker chunks and marshmallows evenly on top, and press them gently into the chocolate to make them adhere to the surface.
• Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store s'mores bark in an airtight container in the refrigerator for up to a week.

S'MORES CHOCOLATE BARK

Steps:

• Cut the 2 bars of white chocolate into pieces and place in a microwave safe bowl. Microwave on high for 30 seconds and stir. Microwave 30 more seconds and stir. Continue microwaving and stirring in 10 second increments until the chocolate is fully melted. Take care not to over melt.
• Cover a 15 x 10 baking sheet with parchment paper. Spread the melted white chocolate onto the parchment paper in a thin layer.
• Before the chocolate hardens, sprinkle the broken graham cracker and chocolate bar pieces onto the white chocolate. Sprinkle ½ cup of JET-PUFFED Mallow Bits onto the chocolate.
• Place in the refrigerator for 10 minutes or until the chocolate is hard. Break into pieces and enjoy!

S'MORES CHOCOLATEBARK

Steps:

• Melt 1 1/2 cups chocolate chips and spread the chocolate over a wax lined pan. Be careful not to make it too thin. (I used a 10 by 15 pan and didn't go all the way to the edge.) Place the first layer in the refrigerator for about a half hour.
• Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow layer over the hardened first chocolate layer.
• Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes.
• Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart.
• Keep refrigerated for good and more solid bark.
• Leave it out for slightly more delicious, but slightly more squishy bark.

S'MORES BARS RECIPE BY TASTY

Steps:

• Microwave ½ of the marshmallows and butter in a bowl, stirring every 15 seconds, until fully melted.
• Add cereal and graham crackers into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add the chopped chocolate bars and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more chocolate pieces and remaining mini marshmallows.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

S'MORES CANDY BARK

Steps:

• Line a baking sheet with wax paper. In a medium-sized microwave-safe bowl, combine chocolate chips and shortening. Microwave 1-1/2 to 2 minutes, or until smooth, stirring occasionally. Spoon chocolate evenly onto wax paper and spread it creating a rectangle about 1/4-inch thick.
• Immediately sprinkle marshmallows and graham crackers evenly over melted chocolate. Using a spatula, gently press these into chocolate, so they will stick when the chocolate firms up. Refrigerate 30 minutes or until chocolate is hardened.
• Break or cut candy bark into pieces. Serve immediately, or store in an airtight container in the refrigerator.

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

VEGAN S'MORES BARK WITH CARAMELIZED GRAHAM CRACKERS

Steps:

• Line a half sheet pan with parchment paper and set aside. Place a smaller sheet pan on the counter near the stove and place a sheet of parchment paper on it as well.
• Set a small saucepan over medium-high heat and add the vegan butter. Once the vegan butter is melted add the coconut palm sugar and pinch of salt. Stir to combine with a rubber spatula until sugar is dissolved and starting to foam. Bring the mixture to a boil. Keep stirring and cooking this mixture for about 2-3 minutes, or until the caramel is pulling away from the sides of the pan as you stir and is totally homogenous.
• Remove this mixture from the heat and stir in the crushed graham crackers. Quickly stir to evenly coat the pieces. Scrape the caramelized graham crackers out onto the smaller, parchment lined baking sheet, spreading them out as much as you can. Place the whole baking sheet in the fridge and chill until all of the pieces are firm. Once firm, roughly chop the caramelized graham crackers.
• While the caramelized graham crackers are cooling, melt the chocolate in a double boiler setup. Once the chocolate is fully melted and fluid, scrape it out onto the parchment-lined half sheet pan, spreading it out into an even layer. You should have a 1-2 inch empty border surrounding the whole piece in the half sheet pan.
• Quickly top the chocolate with the caramelized graham crackers and marshmallows. Sprinkle a bit of salt if you like.
• Place the vegan s'mores bark into the fridge until completely firm, about 1 hour. Then, break the vegan s'mores bark into smaller pieces. Store in the fridge for up to 1 week!

S'MORES OREO BARK

Steps:

• Line an 8 x 11 pan with foil.
• Place 4 graham crackers side by side in the pan.
• In the microwave or over a double broiler, melt the chocolate chips.
• Spread a thin layer of chocolate over the grahams (so that the first layer of toppings will stick).
• Sprinkle half the Oreos and marshmallows over the grahams.
• Pour the rest of the chocolate over the grahams and top with remaining marshmallows and Oreos.
• Refrigerate 1-2 hours. Break apart into pieces and enjoy!

S'MORES BARK

Steps:

• Cover a baking sheet with either a silicon baking liner or wax paper.
• Melt the chocolate according to the directions on the package.
• Carefully melt the marshmallows in a medium saucepan on medium heat stirring constantly.
• Spread the melted chocolate on top of the baking sheet and spread evenly with a silicon spatula.
• Immediately drizzle the melted marshmallow on top of the chocolate and carefully swirl and spread into the chocolate.
• Sprinkle the graham cracker crumbs on top.
• Place in refrigerator for about 10 minutes to set.
• Break into small pieces and serve.

S'MORES BARK

Steps:

• In a double boiler or microwave safe bowl melt chocolate chips until smooth.
• Spread half the melted chocolate over a silicone baking mat or lined baking sheet and put in the fridge for 15 minutes to set.
• Microwave marshmallow fluff for 15-30 seconds until it can be easily stirred and spread over set chocolate. Leave a lip of about 1/2 an inch to allow the warm fluff to spread without overflowing onto the baking mat. Put into the fridge to set for about 15 minutes.
• Pour remaining melted chocolate over the marshmallow fluff and immediately top with crushed graham crackers. Allow to set in the fridge for another 15-20 minutes before breaking into pieces and serving.
• Store leftovers in an airtight container in the fridge.

S'MORES BARK

Steps:

• Prepare a cookie sheet with parchment paper and spray the parchment paper with non stick cooking spray.
• Melt 3 cups of your chocolate chips, and spread it over the parchment paper, in an even rectangle.
• While the melted chocolate is still soft, press in the crushed graham crackers, mini marshmallows and the last 1/2 cup of milk chocolate chips.
• Let the mixture harden. You can place it in the fridge to allow it to harden a little faster.
• Once the chocolate is hard, drizzle on the melted marshmallow cream.
• Let it set up for about an hour or you can again place it in the fridge.
• Once the marshmallow cream has set up, use your hands to break up the giant chocolate bar, into smaller pieces.
• Serve the pieces and enjoy.

S'MORES BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
• Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
• Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
• Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
• Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
• Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
• Freeze for at least 1 hour.
• Remove the bark from the freezer and break it into pieces.
• Enjoy!

S'MORES BARK

Steps:

• Line 9 x 13-in. (23 x 32-cm) baking pan with parchment paper, with overhang. Pour melted milk chocolate into prepared pan and spread evenly. Sprinkle mini marshmallows, dark chocolate and graham crumbs over top. Gently press toppings into melted chocolate.
• Refrigerate 1 hr., or until chocolate is set. Remove from pan and peel off parchment paper. Break bark into pieces. Store in airtight container for up to 1 week.

S'MORES BARK

Steps:

• Preheat the broiler in your oven to high. On a medium baking sheet, place a single layer of graham crackers, breaking to fit if needed. Pour melted chocolate all over graham crackers. Using a spatula, smooth the melted chocolate in an even layer, making sure to reach all edges.
• Scatter mini marshmallows all over chocolate. Garnish with Hershey's squares and crushed graham crackers. Broil 2-3 minutes, or until marshmallows are toasted and golden.
• Place in refrigerator to harden, 25-30 minutes.
• Cut into pieces and serve.

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

S'MORES GREEK YOGURT BARK

Steps:

• Line a baking sheet with parchment paper.
• Mix 1 cup Greek yogurt with cocoa powder and honey. Set aside
• Spread remaining cup of Greek yogurt over parchment paper. I usually spread it a little thicker than 1/8". This recipe is not precise. Make it as thick as you want!
• Drop chocolate Greek yogurt over vanilla yogurt layer. Swirl or spread.
• Sprinkle crushed graham crackers, chocolate chips, and marhsmallows over Greek yogurt layers.
• Freeze until firm. Break into pieces. Keep frozen until ready to eat.

S'MORE BARK

Steps:

• Microwave chocolate in medium microwavable bowl on HIGH for 2 minutes or until mostly melted, stirring after 1 minute. Stir until chocolate is completely melted.
• Spread half of the chocolate onto a baking sheet covered in wax paper.
• Add toppings.
• Drizzle evenly with remaining chocolate.
• Refrigerate 1-1/2 hours or until firm.
• Break into pieces.
• Store in tightly covered container in the fridge.

S'MORES TOFFEE BARK

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Arrange the graham crackers in a single layer on the baking sheet so that there are no empty spaces in between them, breaking them if necessary so that they fit in a single layer.
• Place the butter, brown sugar, and salt in a medium saucepan over medium heat. Stir while the butter melts, and bring the mixture to a rolling boil, stirring often so that it does not separate.
• Cook for 1 minute, once boiling, stirring constantly.
• Remove it from the heat and stir in the vanilla extract.
• Carefully pour the toffee mixture over the crackers on the baking sheet in an even layer. Use a knife or spatula to spread the toffee, trying to cover most of the crackers. Don't worry about missing some spots, as the toffee will spread in the oven.
• Bake the toffee crackers at 350 F for 5 to 7 minutes, until the toffee is bubbling all over.
• Carefully remove the pan from the oven and allow to cool for 1 minute. Turn the oven to broil.
• Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for 1 minute to soften and melt.
• Use an offset spatula or knife to spread the melted chocolate , once softened, over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the miniature marshmallows.
• Place the tray under the broiler and broil it for just 60 to 90 seconds, turning halfway through. Watch carefully, because the marshmallows will burn quickly. Look for them to puff up and turn golden brown, but remove the tray before they turn black or catch fire.
• Refrigerate the pan to set the toffee and chocolate for about 20 minutes.
• Cut into small pieces once set.

S'MORES BARK

Steps:

• place 14 graham crackers on a cookie sheet lined with parchment paper, wax paper or a non-stick mat.
• Melt chocolate in microwave. Start at 1 minute then stir. Heat at 20 second intervals until melted stirring after each interval. Do not overheat otherwise chocolate will seize.
• Drizzle most of the chocolate all over the graham crackers, spreading with a spatula. Leave a little to drizzle on top. You have to hold the graham crackers in place while spreading - it can be a little tricky but it doesn't have to be perfect!
• Lastly, spread mini marshmallows all over, crumble an additional graham cracker on top and then drizzle the last bit of chocolate over top. Let set before breaking into pieces. To set quicker, place in refrigerator.

S'MORES BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.

S'MORES BARK

Steps:

• Preheat the oven broiler to high. Line a baking sheet with parchment paper or a silpat and arrange the marshmallows on the baking sheet. Place under the broiler until the marshmallow tops turn golden brown, about 2-3 minutes. Carefully turn the marshmallows and broil until the other side is golden, another 2 minutes or so. Remove the marshmallows from the oven and set aside. (Note: oven times will vary, so keep a close eye on the marshmallows so they don't burn.)
• Add all the chocolate to a large mixing bowl, and melt the chocolate in the microwave in 45 second increments until it's completely melted, stirring in between each session. Set aside 1-2 tablespoons of the melted chocolate.
• Line a baking sheet (the same or a different one!) with parchment paper or a silpat. Using a rubber spatula, spread the melted chocolate onto the prepared baking sheet in an even layer. Don't spread it too thin!
• Arrange the toasted marshmallows onto the melted chocolate, lightly pressing down so they stick to the chocolate. Drizzle the remaining chocolate over top, then sprinkle on the crushed graham crackers.
• Place the baking sheet in the fridge and let set for 20-30 minutes, or until the chocolate is hard. Once it has set, break the bark up into bite-size pieces! Store in an airtight container up to 3 days.