Smores Sandwich Bar Cookies Food

S'MORE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

QUICK S'MORES BARS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
• Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
• Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

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.

HERSHEY'S S'MORES SANDWICH BAR COOKIES

Steps:

• Heat oven to 350°F.
• Grease 8-inch square baking pan.
• Beat butter and sugar until well blended in large bowl.
• Add egg and vanilla; beat well.
• Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
• Press half of dough into prepared pan.
• Bake 15 minutes.
• Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
• Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
• Bake 10 to 15 minutes or just until lightly browned.
• Cool completely in pan on wire rack.
• Cut into 16 bars.
• YUM!

CHOCOLATE PEANUT BUTTER S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
• Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
• Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
• Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
• Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

S'MORES COOKIE SANDWICHES

Steps:

• Preheat oven to 375°.
• In a large bowl, cream butter and sugars together for 2-3 minutes. Add egg, vanilla and milk and beat for 2-3 more minutes.
• In a separate bowl, mix the flour, graham cracker crumbs, baking soda and salt. Add to the butter/sugar mixture and mix just until well combined.
• Use a cookie scoop to scoop out tablespoonfuls of dough onto a cookie sheet, about 2 inches apart. Bake for 8-10 minutes or until the edges begin to turn a light, golden brown. Remove from oven and cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
• Once cookies are cooled completely, mix the powdered sugar and marshmallow creme together until smooth and then divide into 12 equal portions. Roll each portion into a ball and place between 2 cookies, carefully pressing together to flatten out the filling.
• Store at room temperature for up to several days in an airtight container.

GRILLED S'MORES SANDWICHES

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.

SMORES COOKIE BARS

Steps:

• 1. Heat oven to 350°F Grease 8-inch square baking pan.
• 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
• 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
• 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

STRAWBERRY S'MORES COOKIE SANDWICHES

Steps:

• Crush 1/2 cup chopped freeze-dried strawberries to a fine powder in a blender. Set aside.
• Puree the thawed frozen strawberries in the blender until very smooth. Strain into a medium saucepan and add the sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
• Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Beat in the strawberry powder. Transfer the mixture to a large piping bag fitted with a large star tip.
• Put 14 of the chocolate chip cookies flat side up on a baking sheet lined with parchment paper.
• Pipe the marshmallow mixture onto the cookies, about 1-inch high, while staying within the edge of the cookies. Top with the 14 remaining cookies, pressing down very lightly so that the cookies stick to the marshmallows. Let the marshmallows dry out and set for at least 2 hours.
• Put 2/3 of the chopped chocolate into a medium heat-proof glass bowl. Heat in the microwave in 30-second intervals until the chocolate is melted and glossy, about 1 minute 30 seconds, stirring gently between each interval. The temperature of the melted chocolate should be between 114 and 118 degrees F.
• Add a couple tablespoons of the remaining chocolate to the bowl and stir until almost melted. Continue adding the remaining chocolate, a couple tablespoons at a time, and once all of it has been incorporated, stir continuously until all the chocolate has melted and the mixture is smooth. The temperature of the tempered chocolate should be about 88 degrees F.
• Working with 1 cookie sandwich at a time, dip half of it into the chocolate, using a spoon to evenly spread the chocolate onto the cookies and marshmallow. Once half of it is coated in the chocolate, use the spoon to scrape away any excess chocolate that is dripping off the cookie sandwich.
• Working over a cutting board or a baking sheet, sprinkle the chocolate with some of the remaining 1 1/2 cups chopped freeze-dried strawberries. Transfer the cookie sandwich to a baking sheet lined with parchment paper.
• Repeat this process with the remaining cookie sandwiches, chocolate and freeze-dried strawberries. Once the last cookie sandwich is dipped, allow the chocolate to set completely at room temperature, about 10 minutes.