S'MORES MOUSSE SQUARES
Delight in a cool dessert. Cinnamon crusted squares spread with mousse made using marshmallow, chocolate and whipped topping - a creamy treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
- Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
- Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
- Spray a piece of foil with cooking spray. Tightly cover dessert with foil, sprayed side down. Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.
Nutrition Facts : ServingSize 1 Serving
SPICY SMOKY S'MORES BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h40m
Yield 24 servings
Number Of Ingredients 7
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.
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.
S'MORES MOUSSE SQUARES
Make and share this S'mores Mousse Squares recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350. Grease rectangular pan, 13x9x2 inches. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan.
- Bake 10 minutes.
- Cool completely, about 20 minutes.
- Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
- Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
- Spray a piece of aluminum foil with cooking spray. Tightly cover dessert with foil, sprayed side down.
- Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.
Nutrition Facts : Calories 350.8, Fat 12.5, SaturatedFat 7, Cholesterol 24.1, Sodium 251.9, Carbohydrate 57.5, Fiber 1.4, Sugar 33.3, Protein 3.1
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