Easy Smores For Anytime Recipes

YEAR-ROUND MICROWAVE S'MORES RECIPE

Steps:

• Place a marshmallow and chocolate on one graham cracker on a microwave-safe plate.
• Microwave for 10-15 seconds until the marshmallow is gooey and melted.
• Top your treat with the second graham cracker and scarf!

OVEN BAKED SMORES

Steps:

• Preheat the oven to broil (525F degrees).
• Unwrap the chocolate bars and divide each into 4 pieces to make a total of 16 pieces of chocolate; set aside.
• Line a large baking sheet with foil for easy clean up. Arrange 16 of the graham cracker
• squares in a single layer on the cookie sheet.
• Top each graham cracker with 2 marshmallows.
• Toast the marshmallows for 1-3 minutes in the oven set to broil (525F degrees) until
• golden brown on top. Use the middle oven rack, not the top rack close to the broiler.
• Important: Do not walk away from the oven while the marshmallows are toasting. They
• can burn very fast! Keep a close eye on the marshmallows as they toast.
• Remove the s'mores from the oven. Turn off the oven.
• Place one square of chocolate on top of each s'more, then return the s'mores to the hot
• oven for 30 seconds to melt the chocolate.
• Remove the s'mores from the oven and top each with the remaining 16 graham cracker
• squares.
• Serve warm. Makes 16 servings.

EASY S'MORES PIE

Steps:

• In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
• In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
• In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
• Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
• Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
• Tart will keep in an airtight container for up to 5 days in the fridge.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

S'MORES BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
• Press mixture into 9x13 pan and bake 10 minutes.
• Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
• Let cool for 5 minutes to let the marshmallows deflate.
• Add the whole bag of milk chocolate chips in an even layer.
• Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
• Let cool completely before slicing.

EASY S'MORES FOR ANYTIME

Steps:

• 1. In large bowl beat butter and brown sugar until fluffy. Beat in egg and vanilla. Add flour and beat until blended.
• 2. Beat in graham cracker crumbs until it forms a dough. Cover, refrigerate 1 hr. Heat oven to 325. Place parchment paper down on several cookie sheets.
• 3. With clean hands, roll dough into balls. Depending on how big or small you want them, it will make between 30 & 60 cookies. Place balls, 2" apart, on cookie sheets. With clean small spoon, dip spoon into flour then make an indent in each cookie. Bake about 10 mins or until cookies are firm. Press 2-3 mini marshmallows into the indent of each cookie, place back in oven for 3 mins. Top each cookie w/ some Hershey chocolate pieces and press w/ spoon , very gently. Once melted, spread chocolate over marshmallows.

S'MORES BITES

Steps:

• Preheat the oven to 350°F. Grease a mini-muffin pan with non-stick butter spray. Spray it really well! I sprayed the pan almost 4 times, rotating the pan with each spray.
• In a medium sized bowl, mix graham cracker crumbs and powdered sugar. Add the melted butter and mix with a spoon. If your crumbs stick well together when you press the crumbs in your palm that's a good sign it should make a good crust.
• Evenly distribute the mixture to the 24 mini muffin cups (use a tablespoon measuring spoon and fill it about ¾ full, not quite to the top). Fill all of the 24 cups first before pressing down so you can make sure you have distributed the crumbs evenly. Use the same tablespoon measuring spoon and press the crumbs down into the cup. Use firm pressure and kind of twist the spoon. You can also use the edge of the measuring spoon to tamp down any loose crumbs especially at the top edge of the cup.
• Bake for 5 minutes
• While the graham cracker cups are baking, cut 12 large marshmallows in half.
• Remove the pan from the oven and place the cut marshmallow, cut side down, onto each mini graham cup in the middle.
• Set your oven to broil. Placement of the rack will depend on your oven (I have a gas oven and placed the rack about 6 inches from the broiler). Broil for 1 to 3 minutes, watch closely so they don't burn. Rotate the pan to get all marshmallows toasted evenly.
• Turn your oven on broil. Put the pan back in the oven and broil for 2 minutes (keep a close eye on them)! Take them out as soon as they start to brown. Watch them while they are in the oven as they will quickly turn from brown to burnt.
• Once the top of the marshmallows are toasted and brown remove from the oven and place a square of Hershey's chocolate on top of the hot marshmallow. The heat from the marshmallow will melt the chocolate piece.
• Let cool for one hour.
• Use a teaspoon or knife to wedge under the s'mores cups and pop each one out of the muffin tin.