S'MORES CHOCOLATE TOAST CRUNCH® SNACK MIX
A s'mores snack mix, using Chocolate Toast Crunch® cereal, makes a yummy treat enjoyed by kids and adults!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- In large bowl, measure cereal; set aside. In 2-gallon resealable food-storage plastic bag, add powdered sugar; set aside.
- In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the butter uncovered on High 30 to 45 seconds; stir until smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into plastic bag of powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool, about 30 minutes.
- Add remaining 1/2 cup chocolate chips, the marshmallows and graham cracker pieces. Store in airtight container.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 18 g, TransFat 0 g
S'MORES CHOCOLATE TOAST CRUNCH® BARS
You can enjoy the flavor of s'mores anytime with these bars. Pack them in lunch boxes or have them ready when the kids get home for a yummy after-school snack!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
- In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
- Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
- With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
- Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 17 g, TransFat 0 g
WARM TOASTED S'MORES BARS
With a graham cracker crust, melted gooey chocolate, and toasted marshmallows, this is like having the campfire treat in your kitchen without having to sleep on the ground! I got this recipe from the Betty Crocker website. My friends continue to ask me to make them for parties all the time. Just make sure that you watch them while you are toasting the marshmallows!
Provided by Girly_Girl_Lori
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- In a large bowl, stir together cookie mix and graham cracker crumbs. Stir in melted butter until soft dough forms. Press into a greased 9x13-inch pan.
- Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over the crust. Wait 3-5 minutes until chips begin to melt. Spread chocolate evenly over the crust.
- Set oven temperature to broil.
- Sprinkle marshmallows evenly over chocolate. Broil with top 4-5 inches from heat for 20-30 seconds or until marshmallows are toasted. Watch VERY closely. Marshmallows will burn and catch on fire if forgotten in the oven!
- Allow to cool for 10 minutes. Cut 6 rows by 4 rows.
- Serve warm and store any remaining bars covered tightly. Warm in microwave before reserving!
CHOCOLATE MOUSSE S'MORES BARS
I love a s'more. It's classic, it's easy and during summer it's the ultimate dessert. And while the s'more is possibly the easiest dessert there is, it can become a bit of a production to get all the kids (or adults) sticks for marshmallows and get a fire going, so instead I turn to this make-ahead option that has all the flavors we love but can be made in advance so everyone can enjoy s'more time. The base is a graham cracker and rice cereal bar that is topped with a rich chocolate mousse. Marshmallows are added and bruléed for the classic toasted flavor.
Provided by Food Network
Categories dessert
Time 4h25m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray.
- Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan.
- Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn't melted you can microwave for 10-second increments until completely melted. It's important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly.
- Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer.
- Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight.
- When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days.
CINNAMON S'MORES TOAST
Provided by Ree Drummond : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler and set a rack close to the broiler.
- Combine the sugar and cinnamon in a small bowl.
- Put the bread on a sheet pan and toast the bread lightly on both sides under the broiler. When the bread is hot, spread each piece with 1 teaspoon butter. Sprinkle the cinnamon sugar equally among the slices of toast. Top with equal quantities of the chocolate chips. Finally, lay 1/4 cup of the mini marshmallows on each slice.
- Place under the broiler and broil just until the marshmallows are golden brown, watching them so they don't burn, about 1 minute. Serve immediately.
EASY S'MORES BARS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 30.1 g, Cholesterol 20.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 100.7 mg, Sugar 23.7 g
SO-SIMPLE S'MORES BARS
I got this recipe off the back of a Eagle Brand label years ago. You must use the Sweetened Condensed Milk, NOT the evaporated milk. Perfect for tailgating, goes over great with children and adults!
Provided by Kristiina
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (325°F for glass baking dish).
- In a 13x9 in baking dish, melt butter in oven.
- Sprinkle crumbs evenly over butter. Pour eagle brand evenly over crumbs. Sprinkle with chocolate chips and nuts, if desired. Press gently with a fork. Bake for 25 minutes.
- Remove from oven and sprinkle with marshmallows. Gently press down with fork. Bake 2 minutes more.
- Cool, cut into bars-store covered at room temperature.
Nutrition Facts : Calories 122.2, Fat 6.2, SaturatedFat 3.6, Cholesterol 16.1, Sodium 82.6, Carbohydrate 15.4, Fiber 0.2, Sugar 12.4, Protein 1.8
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