Smores Cookies With Graham Crackers Food

GRAHAM CRACKER S'MORES COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine the graham cracker crumbs, flour and baking powder.
• In another bowl, combine the sweetened condensed milk, butter and vanilla and mix with an electric mixer for about 2 minutes.
• Add the flour mixture to the wet ingredients and mix just until combined.Stir in the chocolate chips and marshmallows.
• Scoop out dough with a cookie scoop and place the cookie dough balls on a baking sheet.
• Bake the cookies for 10-12 minutes or until the cookies start to lightly brown around the edges.

S'MORES COOKIES WITH GRAHAM CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
• Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

S'MORES BARS WITH GRAHAM CRACKERS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix graham cracker crumbs and sugar together in a bowl. Add melted butter and toss until combined. Press mixture into the bottom of a 9x13-inch baking pan in an even layer.
• Spread chocolate chips evenly over the graham cracker mixture. Sprinkle walnuts over chocolate chips.
• Lay 7 graham crackers evenly into the pan, then pour the mini marshmallows on top of the graham crackers in an even layer. Lay remaining graham crackers over marshmallows, then drizzle chocolate syrup on top.
• Bake in the preheated oven for 30 minutes. Let cool at least 30 minutes before cutting and serving.

60'S INDOOR S'MORES WITH HOMEMADE GRAHAM CRACKERS

Steps:

• If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
• Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
• In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
• Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.