Raspberry Smores Bars Recipes

RASPBERRY S'MORES BARS

Steps:

• To make the crust, heat the oven to 350 degrees. Mix together the graham cracker crumbs, sugar, and butter. Press into a parchment lined 9x9 baking dish and bake for 7 minutes.
• Let cool completely.
• To make the filling, add the pudding mix to a large mixing bowl. Stir in the milk with a whisk and continue whisking until thickened, about 5 minutes.
• Pour half of the filling on to the crust, top with half of the berries, cover with the remaining filling, and top with the remaining berries. Press the berries into the pudding.
• Refrigerate at least 30 minutes or until ready to serve.
• Top with the marshmallows and use a kitchen torch to roast them until lightly browned. Alternately, place the pan under the broiler and broil for about 1 minute or until the marshmallows are toasted. Keep a very close eye as they'll burn very quickly.
• The marshmallows taste best if toasted just before serving, but leftovers can be stored in the fridge.

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides. Spray the foil with nonstick spray.
• In a bowl, whisk together flour, graham cracker crumbs, baking powder and salt. In a separate large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs until well combined. Reduce the mixer speed to low and slowly beat the flour mixture into the butter mixture. Divide the dough in half. Press half of the dough into the pan until the dough is even and flat. Spread with marshmallow topping and sprinkle chocolate chips on top. Scatter the remaining dough over the top in clumps. Don't worry about covering the top with the dough. The marshmallow and chocolate chips should peek through.
• Bake until golden brown, 30 to 35 minutes. Place the pan on a wire rack to cool completely. Remove from the pan, peel off the foil and cut into bars. They're also a little easier to cut if they have been refrigerated for a while.

RASPBERRY BARS RECIPE

Steps:

• Preheat oven to 350º F.

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

S'MORES BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Line a 13x9 baking dish with parchment paper, so the paper hangs over the sides a little. Set aside.
• In a mixing bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt and set aside.
• In a separate large mixing bowl, cream together the butter and sugars with an electric mixer for about 2 minutes. Add in the eggs and vanilla and mix again until smooth. Add the dry mixture to the butter/sugar mixture and combine using the electric mixer until it all comes together into a dough. Divide the dough into 2 portions. Take one of the portions of dough and spread it into the bottom of the prepared baking dish until it meets all of the edges.
• Place the chocolate bars down over the dough in one layer. Spread the marshmallow fluff over the chocolate bars evenly.
• Lightly flour a board or counter top and smoosh or roll with a rolling pin, the other half of the s'mores cookie dough and make it/roll it the size of the your pan. Slice the dough into strips and lay each piece on top of the fluff until you've covered it all as good as you can. Try to cover up all the marshmallow as good as you can, but dont worry about some marshmallow poking out.
• Bake for about 30-35 minutes, until the top is golden brown.
• Cool completely before slicing and serving.

RASPBERRY S'MORES BARS

Steps:

• Heat oven to 350°F. Line 8-inch square (2-quart) baking dish with foil.
• In medium bowl, beat sugar cookie mix, softened butter and egg with electric mixer on medium speed until well combined. Press dough in pan. Bake about 23 minutes or until just beginning to brown. Cool completely, about 1 hour.
• In medium bowl, beat pudding mix and milk with whisk until thickened. Fold in all but a small handful of the raspberries. Spread over cookie base; top with remaining raspberries. Refrigerate about 5 minutes or until set.
• Set oven control to broil. Sprinkle marshmallows over pudding. Broil with tops of marshmallows 4 to 6 inches from heat for a few seconds or just until tops of marshmallows are golden, watching closely so as not to burn marshmallows. Serve immediately.

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.

RASPBERRY S'MORES BARS

Steps:

• Heat oven to 350°F. Line 8-inch square (2-quart) baking dish with foil.
• In medium bowl, beat sugar cookie mix, softened butter and egg with electric mixer on medium speed until well combined. Press dough in pan. Bake about 23 minutes or until just beginning to brown. Cool completely, about 1 hour.
• In medium bowl, beat pudding mix and milk with whisk until thickened. Fold in all but a small handful of the raspberries. Spread over cookie base; top with remaining raspberries. Refrigerate about 5 minutes or until set.
• Set oven control to broil. Sprinkle marshmallows over pudding. Broil with tops of marshmallows 4 to 6 inches from heat for a few seconds or just until tops of marshmallows are golden, watching closely so as not to burn marshmallows. Serve immediately.

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.