S'mores!

I love s'mores. A lot. It saddens me that we in Ohio are only capable of having a campfire for about 3 months out of the year since the other 9 months are either too hot or too cold. This means I have to find new ways of getting s'mores goodness throughout the rest of the year. Below I share with you a few s'mores recipes that I plan on trying ASAP. They look so good and they consist of chocolate, marshmallow and graham crackers...how could they not be delicious?!

 

(originally found here)

S'mores Graham Krispie Treats

Yield: 12 Bars

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

A twist on a campfire classic treat

ingredients:

1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1/4 cup for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray

directions:

In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.

In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.

Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.

Slice into bars and serve. Devour.

These bad boys look especially delicious....S'mores Cookies? Yes, please!

1 cup butter
1 cup brown sugar
Cream together butter and sugar until incorporated

Add:
2 eggs
2 teaspoons vanilla
Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows
Stir to incorporateThe most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).
Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.
Yields 4 dozen

S'mores Pops! There's really nothing else to say.

S’mores Pops Recipe

(Original recipe)

Ingredients:

• 1 bag large marshmallows
• 1 package semi-sweet chocolate chips
• 1 package cinnamon or honey graham crackers (about 9 long/large crackers) – or just buy graham cracker crumbs
• lollipop sticks (available in cake decorating aisles)

Method:

Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows.  (Insert them on the flat, not rounded, side of the marshmallows.  Then push them in until they almost pop through.)  Then place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely ground.  Then place them in a small bowl.

Then heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted and somewhat runny.

While holding the stick, carefully dip a marshmallow in the chocolate mixture until completely covered.  Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated.  Place on a plate or on wax paper to let cool and dry.  Repeat with remaining marshmallows.

Ali’s Tip:

If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening until it reaches your desired consistency.  I know it’s not the best for nutrition, but it’s the best chocolate thinner.  :)  (Hint: never, ever add water!)

 
S'mores Bark 

                Inspired by: Golden Graham S'mores and my co-worker, CL

Almost 1 bag mini marshmallows

Almost 1 12 oz box graham cracker cereal

2 lbs candy melting chocolates

Divide: I found it easier to work in two batches. Divide the ingredients approximately in half.

Melt: Take the first pound of chocolate and in a microwave safe bowl heat in the microwave at 50% power for 30 second intervals. Stir in between. Stop when chocolate is completely melted.  

Combine: In a large bowl, mix the melted chocolate with about 1/2 of the cereal and marshmallows. Toss to coat well.

Spread: Take the mixture and spread it out onto a wax paper lined cookie sheet. You may need 2-3 cookie sheets total for the whole recipe.

Repeat: Repeat the steps above with the remaining half of ingredients.

Cool: Allow bark to cool completely for an hour or two.

Assemble: Break the bark apart in small chunks and serve in cupcake liners.
   (Note: Recipe can be cut in half. This makes a large amount of bark.)

Um, S'more Dip? Mmmm, yes, please!!!

S'mores Dip
ingredients:

1 14oz can sweetened Condensed Milk
1 1/2 cups Chocolate Chips
1/2 cup marshmallow cream
Graham Crackers, for serving

directions:

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 - 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.

Another version of S'mores Pops. These can be done with or without a stick...simple break the s'mores in half and dip the top half into the chocolate instead of inserting the stick and immersing the entire cracker! (see the site for the recipe)

S'more Cups

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

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. Firmly 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.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat. 

Ok, I apologize. That was way more than "a few" s'more recipes, but don't you wanna make and eat them all, right now? Maybe I'm just really hungry...that's probably a bad time to be making a recipe post, huh? Oh well, enjoy making and eating these tasty treats, my friends!