Chips Ahoy Warm Smores Recipes
WARM S'MORES
For delicious warm, coconutty s'mores without the campfire, try this sweet idea using the microwave. (Or serve 'em chilled. Up to you!)
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place 8 cookies, flat-sides up, on microwaveable plate; top with next 3 ingredients.
- Microwave on HIGH 30 sec. or until chocolate is almost melted. Cover with remaining cookies; press down lightly to secure. Microwave 30 sec. or until cookies are warmed and chocolate and marshmallows are melted.
- Serve warm. Or, cover and refrigerate 5 to 10 min. or until filling is set.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 12 g, Protein 1 g
CHIPS AHOY! WARM S'MORES
Make and share this Chips Ahoy! Warm S'mores recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 13m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*. Place 8 of the cookies, flat side up, on foil-covered baking sheet. Top evenly with chocolate, coconut, and marshmallows.
- Bake 4 minutes. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 minutes or until cookies are warmed and chocolate and marshmallows are melted.
- Serve warm, or cover and refrigerate 5 to 10 minutes or until filling is set.
Nutrition Facts : Calories 196.4, Fat 11.3, SaturatedFat 4, Cholesterol 10.2, Sodium 118.4, Carbohydrate 24.5, Fiber 1.3, Sugar 4.8, Protein 2.2
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- Begin with room temperature sugar cookie dough in a large bowl. Gently fold in the crushed graham crackers and chopped chocolate bars– reserving a few chunks of chocolate for topping the cookies– until evenly distributed. Be careful not to over-mix.
- Roll roughly 1/4 cup of dough into a smooth ball. Then, create a bowl shape by flattening the top of the ball with your thumbs, and place a marshmallow half inside. Gently reshape the dough ball around the marshmallow and place on a parchment-lined baking sheet. Repeat with the remaining dough. Refrigerate the dough balls for at least one hour or overnight.
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