Pot Of Smores Recipes

INSTANT POT STUFFED S'MORES CAKE

Steps:

• Add the Dry Ingredients to a large mixing bowl and whisk together until fully combined. Set aside.
• Now let's focus on the Wet Ingredients. In a stand mixer with the paddle attachment (or another large mixing bowl if using an electric hand mixer), add the softened butter, brown and white sugars. Start on a low speed and work your way to a 4-speed or medium speed until the butter and sugar are creamed, about 30 seconds. Add the egg, vanilla and syrup. Mix for about 15 seconds until combined.
• Add the Dry Ingredients and start on a low speed (flour likes to go all over the place so always start on a low speed) and once the dry and wet ingredients are combined, up to one speed higher and let mix for about 30 seconds until a thick dough-like batter has formed. Set aside.
• Assembling The Cakes:
• For One Large Stuffed Cake: Take a 7×3 springform pan and generously grease the bottom and sides of the pan with additional butter. Lay in a 7″ parchment round and butter the top of that too. Take about 1/3 of the dough and press it into the bottom of the pan, giving it a supple bottom of about 1/2-inch thick so it's not too thin. Then, take another 1/3 of the dough and line it along the sides of the pan, attaching it to the dough on the bottom of the pan. It should come up to about about 1/4-inch below the lip of the pan. Like using a pottery wheel, work your way around the pan to make sure the dough is evenly distributed (check out the video for additional visual guidance). This ensures we'll have outer edges of the cake and will keep the S'mores filling secure inside. Layer in one of the Hershey bars (break it up to lay it in properly or see the step-by-step photos for visual guidance) and then use a silicone or rubber spatula to smooth the Marshmallow Fluff on top (you can use up to the whole jar if you desire) and then top off with the remaining Hershey bar. Use the remaining 1/3 or so of the dough and lay it over the top Hershey bar layer so it's totally covered and connected to the dough that came up to just below the lip of the pan. The top layer of dough should come up to just slightly under the the lip of the pan. Cover the top with foil, making sure you don't press the foil directly onto the top layer of dough, but rather have it somewhat loosely on the pan.
• For Four Individual Lava Cakes: Take four 6-ounce glass custard ramekins (yes, it must be this size) and generously grease the bottom and sides of the pan with additional butter. Evenly distribute the dough, leaving some leftover for the top, and press it into the bottom and sides of each ramekin. Then, in each ramekin, add in about 2 pieces of the Hershey bar, followed by about 1/4 cup of Marshmallow Fluff, and top with about about 3-4 pieces of the Hershey bar. Distribute the remaining dough evenly to serve as a final layer on top of the Hershey bar and attaching to the dough on the sides of the ramekin. The top layer of dough should come be flush with the lip of the ramekin. Cover the tops of each ramekin with foil, making sure you don't press the foil directly onto the top layer of dough, but rather have it somewhat loosely on top.
• Pressure Baking The Cakes:
• Add the trivet and 2 cups water to the Instant Pot.
• If making one large stuffed cake, rest the springform pan on the trivet, secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 40 minutes. Quick release when done. Using the trivet's handles with oven mitts or a dish towel, carefully transport the cake to the counter, remove the foil and let rest for 15 minutes to slightly cool. Take a pairing knife and get in between the perimeter of the edge of the pan and edge of the cake and loosen it up. Unlatch the pan and let the cake rest.
• If making four lava cakes, rest three of the ramekins on the trivet with the fourth resting on top of the center of the three. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook at High Pressure for 25 minutes. Quick release when done. Using oven mitts or a dish towel, carefully transport the ramekins to the counter.
• Serving The Cakes:
• If you made the large cake, you can either serve it immediately, where the center will be super ooey and gooey like a giant lava cake OR let it fully cool for 3-4 hours and it will become like a S'mores Cookie/Brownie Bar! Slice into wedges when serving. Store any leftovers in an airtight container up to 3 days.
• If you made the four lava cakes, serve immediately as they SHOUL be ooey and gooey. To make it extra indulgent, add a scoop of ice cream (I used vanilla) with some chocolate syrup on top!

SLOW-COOKER S'MORES DIP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place chocolate chips and marshmallows in slow cooker.
• In small bowl, mix heavy cream and vanilla. Pour into slow cooker, and stir together.
• Cover and cook on Low heat setting 1 1/2 to 2 hours, stirring halfway through.
• Serve with choice of dippers.

POT OF S'MORES

Steps:

• Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips., Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.

S'MORES FONDUE

Steps:

• Scald the cream by warming it in a small saucepot over medium heat until bubbles form around the edges and steam rises from the surface.
• Place the chocolate in a large bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until well mixed, then whisk in the sour cream. Place the ganache into 6 small ramekins.
• Pulse the graham crackers and almonds in a food processor until well chopped (or chop finely by hand). Divide among the ramekins.
• Thread the strawberries, chopped fruit, and marshmallows onto skewers. Rotate the skewers over a campfire or open flame until the marshmallows are toasted.
• Dip the skewers into the chocolate fondue and enjoy!