60s Indoor Smores With Homemade Graham Crackers Recipes

INDOOR S'MORES

Steps:

• Preheat the oven to 400 degrees F.
• Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover. Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular size crackers use a whole marshmallow.
• Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.

S'MORES BARS WITH GRAHAM CRACKERS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix graham cracker crumbs and sugar together in a bowl. Add melted butter and toss until combined. Press mixture into the bottom of a 9x13-inch baking pan in an even layer.
• Spread chocolate chips evenly over the graham cracker mixture. Sprinkle walnuts over chocolate chips.
• Lay 7 graham crackers evenly into the pan, then pour the mini marshmallows on top of the graham crackers in an even layer. Lay remaining graham crackers over marshmallows, then drizzle chocolate syrup on top.
• Bake in the preheated oven for 30 minutes. Let cool at least 30 minutes before cutting and serving.

S'MORES AT HOME

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.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

60'S INDOOR S'MORES WITH HOMEMADE GRAHAM CRACKERS

Steps:

• If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
• Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
• In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
• Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

WHITE CHOCOLATE RASPBERRY INDOOR S'MORES

Steps:

• Preheat broiler.
• Break graham crackers in half to make 24 squares.
• Break chocolate into 12 individual pieces.
• Place 1 piece of chocolate on each of 12 squares of crackers.
• Spread ½ teaspoon of raspberry jam on the other 12 crackers.
• Place 12 marshmallows on a baking sheet lined with parchment, and place them under the broiler for 30-60 seconds, watching carefully to make sure they dont burn.
• Place a toasted marshmallow on each square of white chocolate, and then top with the jammy crackers.

GOLDEN GRAHAM S'MORES

Steps:

• Grease a 9x13-inch baking dish. Set aside.
• In a large saucepan over low heat, melt butter most of the way.
• Add 16 ounces marshmallows, and stir until completely melted.
• Remove from heat.
• Stir in 8 cups cereal until combined.
• Add remaining 5 ounces marshmallows and 1/2 cup mini semisweet chocolate chips, and stir to combine.
• Press cereal into baking dish.1
• Sprinkle with remaining 1/4 cup cereal and 1/4 cup mini chocolate chips.
• Let cool to room temperature before cutting and serving.