S'MORES AT HOME
Quick, easy, and delicious indoor S'mores. They're messy but tasty.
Provided by STAR512
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
- Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 24.8 g, Cholesterol 20.3 mg, Fat 12.9 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 7.5 g, Sodium 127.4 mg, Sugar 17.2 g
S'MORES IN A CUP
I wanted s'mores one evening and I didn't want to build a fire. This is one of my now favorite recipes. It takes a little more time but it's not messy and great for little kids. Don't have to worry about cleaning their hands, might have to clean around their mouth though, if you have one of those children that could make a mess out of absolutely nothing. I was one of those children and still am today.
Provided by Katie Rose
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 42
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
- Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
- Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
- Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 148.4 mg, Sugar 11.3 g
S'MORES CUPS
Eat them right out of the oven, or later in the day. Both O-so delish!
Provided by Jessica Strayer
Categories Other Desserts
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
- 3. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
- 4. Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set.
S'MORES COOKIE CUPS
With these S'mores Cookie Cups, you can enjoy the flavor of s'mores any time! Buttery graham cracker cups filled with toasted marshmallow and topped with Hershey's Chocolate Bar, everyone will be asking for s'more!
Provided by Jill
Categories Dessert
Time 33m
Number Of Ingredients 5
Steps:
- Preheat oven to 350F.
- In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
- Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
- Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
- Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
- Set the oven to broil. Place the pan of s'mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
- Top each marshmallow with one piece of the Hershey's Chocolate Bar. Allow the s'mores to cool for 15 minutes, then use a butter knife to lift them from the pan.
S'MORE CUPS
Make and share this S'more Cups recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
- Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
- Press the mixture to form a cup.
- Bake 4 to 5 minutes or until edges bubble and remove from oven.
- Break candy bar into rectangles and cut marshmallows in half.
- Place one piece of chocolate into each cup and top with a marshmallow.
- Bake for another minute or two or until the marshmallow is soft.
- Remove and cool.
- Melt the remaining candy bars and dip each s'more into the chocolate mixture.
- Let stand until set and enjoy.
Nutrition Facts : Calories 95.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 9.3, Sodium 50.7, Carbohydrate 11.1, Fiber 0.3, Sugar 8.1, Protein 0.9
SUPER S'MORES CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
- In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
- For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
- Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
- For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
- Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.
S'MORES CUPS
Steps:
- Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
- Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
- When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
- Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.
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S'MORES CUPS RECIPE - THE GIRL WHO ATE EVERYTHING
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5/5 (1)Category DessertCuisine AmericanTotal Time 20 mins
- Preheat oven to 350 degrees. Spray a mini muffin tin with cooking spray. In a large bowl, cream the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Add the flour mixture to the wet ingredients a little bit at a time until just incorporated. Gently stir chocolate chips into the dough.
- Press 1 rounded teaspoon of dough into each muffin tin. Pipe a teaspoon of marshmallow fluff on top of the dough in each muffin tin. Take a teaspoon of dough and flatten it in the palm of your hand and place on top of the marshmallow fluff, repeating with remaining cups.
INDIVIDUAL MINI S'MORE CUPS - JOYFULLY THRIVING
From joyfullythriving.com
Reviews 2Estimated Reading Time 5 mins
- Place the graham crackers in a resealable bag and crush with a rolling pin. Put the crumbs into a bowl and pour melted butter over them. Stir in powdered sugar. Mix graham cracker crumbs until they are all combined.
- Evenly divide the crumbs among 24 mini muffin tins. Use your fingers to form the crumbs into a mini cup. They don’t have to be perfect, but they do have to be tall enough to hold the chocolate and marshmallow.
18 MICROWAVE SNACKS YOU CAN COOK IN A MUG - BUZZFEED
S'MORES CUPS - RECIPE DIARIES
From recipe-diaries.com
Cuisine AmericanTotal Time 10 minsCategory EasyCalories 136 per serving
- Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
- Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
- Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
- Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.
THREE-INGREDIENT S'MORES CUPS - MY SEQUINED LIFE
From mysequinedlife.com
5/5 (1)Total Time 1 hr 10 minsCategory CandyCalories 121 per serving
- Line 24 mini muffin tin wells with paper liners. Add 1 cup of chocolate chips to a microwave-safe bowl and melt in 20- or 30-second intervals in the microwave, stirring after each interval, until chocolate becomes smooth. Add about 3/4 tsp to 1 tsp of melted chocolate to each liner, spreading the chocolate around to evenly coat the bottom and most of the sides. This part is a little messy, but I suggest using your finger to spread the chocolate to make it easier.
- Stick the muffin tin(s) in the refrigerator to quickly harden the chocolate, about 15-20 minutes. While hardening, cut squares from the graham cracker sheets that will cover the bottom of each mini muffin cup.
- Once the chocolate has hardened, remove cups from the refrigerator. Place one graham square on the bottom of each cup, and then place 3 (or so) mini marshmallows on top of the graham square. You may wish to slightly flatten the marshmallows so they don't stick up too much beyond the top of the mini muffin well.
- Add remaining 2 cups of chocolate chips to a microwave-safe bowl and melt in the same manner as the first round. Once melted, pour enough chocolate in each cup to cover marshmallows, taking care to pour chocolate down the sides to completely coat the marshmallows. Smooth out chocolate on top of each cup in an even layer. Sprinkle graham cracker crumbs on top of each cup and place cups in the refrigerator until hardened.
S'MORES IN A CUP | RECIPES - HERSHEYLAND
From hersheyland.com
Servings 1Total Time 2 minsCategory Tags
- Break graham cracker and milk chocolate bar into pieces. Place in microwave-safe bowl or cup; shake gently or stir to mix up pieces.
- Microwave at HIGH (100%) 15 seconds. Add marshmallows; microwave an additional 10 seconds at HIGH. Serve immediately. 1 serving.
MINI S'MORES COOKIE CUPS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 Total Time 55 minsServings 48
- Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. Use your thumb to create an indentation in the center of each. Bake for 8 minutes.
- Remove the pans from the oven and place ½ marshmallow, cut side down, into the indentation of each cookie. Return to the oven and bake until the marshmallows are slightly puffed, about two minutes.
- Remove the pans from the oven. While the marshmallows are still warm, press a Hershey’s kiss into the center of each marshmallow. Let cool for 15 minutes before removing from pan.
MINI S'MORES CUPS - THE MISSING LOKNESS
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- In a food processor, add the graham crackers and process until fine. You can also crush the crackers in a Ziploc bag with a rolling pin. Transfer the crumbs to a medium bowl. Add sugar and mix to combine. Add the melted butter and mix well. Scoop enough crumbs to fill each mini muffin tin. Press the mixture firmly onto the bottom of the tins with the help of the back of a tablespoon measuring spoon. Bake in the oven for 5 minutes. Remove from oven and cool on a cooling rack.
- Meanwhile, work on the ganache. Set a medium heatproof bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add heavy cream, instant coffee powder and chocolate chips into the bowl. Stir until the chocolate is melted. Remove from heat and stir for a few more times. Scoop enough ganache to fill the graham cracker cups about ¾ full.
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