Smores Fudge Bars Recipe 455 Food

SMORES FUDGE BARS

Steps:

• Preheat oven to 350°
• Line a 9×9 baking pan with foil. Set aside.
• Mix all the ingredients for your crust together and press evenly into pan.
• Bake for 10 minutes. Remove from oven and set aside.
• Next make your chocolate filling. In a medium sauce pan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust.

SPICY SMOKY S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
• In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
• Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely.
• Preheat the broiler.
• Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
• Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

NO-BAKE S'MORES BARS

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!

FUDGY S'MORES BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a bowl, mix flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Preheat broiler. Sprinkle baked brownies with cereal and marshmallows; broil 5-6 in. from heat until marshmallows are golden brown, 30-45 seconds. Immediately sprinkle with chopped chocolate. Cover with foil and let stand until chocolate begins to melt, about 5 minutes. Remove foil and cool completely in pan on a wire rack. Cut into bars.

S'MORES FUDGE

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.

SMORES FUDGE BARS RECIPE - (4.5/5)

Steps:

• Directions Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks. Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.

S'MORES FUDGE BARS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, graham cracker crumbs and melted butter until a soft dough forms. Press dough evenly into ungreased 8- or 9-inch square metal pan.
• Bake 20 to 25 minutes or until dough is set and golden brown. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat chocolate chips and condensed milk over medium-low heat 10 minutes, stirring frequently, until chips are melted and mixture is thickened. Spread evenly over cooled cookie crust. Refrigerate 30 minutes or until set.
• Set oven control to broil. Sprinkle marshmallows evenly over chilled fudge filling. Broil 1 minute, rotating pan as needed until marshmallows are melted and lightly toasted. Refrigerate at least 1 hour before cutting into bars.
• For 16 bars, cut into 4 rows by 4 rows; for 20 bars, cut into 5 rows by 4 rows.