EASY S'MORES BARS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 30.1 g, Cholesterol 20.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 100.7 mg, Sugar 23.7 g
S'MORES BARK
Yield 9
Number Of Ingredients 4
Steps:
- Prepare a cookie sheet with parchment paper and spray the parchment paper with non stick cooking spray.
- Melt 3 cups of your chocolate chips, and spread it over the parchment paper, in an even rectangle.
- While the melted chocolate is still soft, press in the crushed graham crackers, mini marshmallows and the last 1/2 cup of milk chocolate chips.
- Let the mixture harden. You can place it in the fridge to allow it to harden a little faster.
- Once the chocolate is hard, drizzle on the melted marshmallow cream.
- Let it set up for about an hour or you can again place it in the fridge.
- Once the marshmallow cream has set up, use your hands to break up the giant chocolate bar, into smaller pieces.
- Serve the pieces and enjoy.
Nutrition Facts : Servingsize 1 serving, Calories 278 kcal
S'MORES BARK
Who can resist velvety chocolate -- bittersweet, milk, or white -- topped with nuts, candy, or dried fruit? Try our other bark variations, or experimentwith your own favorite flavors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes one 9-by-12 1/2-inch sheet or six 2-1/2-by-5-inch bars
Number Of Ingredients 4
Steps:
- Coat a 9-by-12 1/2-inch rimmed baking sheet or 6 small loaf pans (2 1/2-by-5-inches) with cooking spray, and line with parchment, leaving an overhang on long sides. Pour melted chocolate into baking sheet or divide among pans (3 tablespoons each), and spread in an even layer. Sprinkle toppings over chocolate. Refrigerate until firm, at least 1 hour. Peel off parchment, and break bark into pieces.
S'MORES BARK RECIPE BY TASTY
Here's what you need: graham crackers, butter, mini marshmallows, chocolate chips
Provided by Katie Aubin
Categories Desserts
Yield 20 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C).
- Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup (20 g) for later.
- Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
- Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
- Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
- Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
- Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
- Freeze for at least 1 hour.
- Remove the bark from the freezer and break it into pieces.
- Enjoy!
Nutrition Facts : Calories 285 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 2 grams, Sugar 19 grams
S'MORES BARS
S'mores Bars are an easy, decadent 5 ingredient dessert layered with marshmallows, milk chocolate, and graham cracker crust, no campfire required!
Provided by Sabrina Snyder
Categories Dessert
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 165 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
S'MORES BARK
We've combined all the elements of a s'more into this delicious bark. It's got crunch from the graham crackers, richness from the chocolate and fire-roasted flavor from broiling the marshmallows-easier than toasting them over a campfire (though admittedly not as much fun).
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 1 pound of bark
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
- Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
- Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.
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- Melt the chocolate and spread 2/3 of it over a cookie sheet lined with parchment paper or a silicone baking mat.
- Refrigerate for 30 minutes, then break into pieces and store in a zip lock bag at room temperature or in the fridge.
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- Place an oven rack on the upper shelf. Place the marshmallows on a baking sheet lined with foil or parchment paper and broil (preferably on the low broil setting), until the tops are golden but not charred, 10-30 seconds. Carefully flip the marshmallows and allow the other sides to brown. Alternately, you can use a brulee torch to lightly caramelize the marshmallows on each side (this is what I did).
- Line a sheet pan with parchment paper. Bring a medium-sized saucepan filled with 1-2 inches of water to a simmer. Top with a heatproof bowl, and add the chocolate. Stir frequently until the chocolate is completely melted.
- Fold about half of the marshmallows and graham crackers into the chocolate, stirring to coat. Pour the chocolate onto the prepared baking sheet, using an offset or regular spatula to spread into a 9x10 inch rectangle. Gently press the remaining marshmallows and graham crackers into the chocolate.
- Allow the bark to come to room temperature (the refrigerator will speed up this process if you’re in a hurry).
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3/5 (22)Total Time 1 hr 15 minsServings 16Calories 150 per serving
- Line 9 x 13-in. (23 x 32-cm) baking pan with parchment paper, with overhang. Pour melted milk chocolate into prepared pan and spread evenly. Sprinkle mini marshmallows, dark chocolate and graham crumbs over top. Gently press toppings into melted chocolate.
- Refrigerate 1 hr., or until chocolate is set. Remove from pan and peel off parchment paper. Break bark into pieces. Store in airtight container for up to 1 week.
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- Microwave the milk chocolate chips on half power (very important) until melted, stirring every 30 seconds.
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- Using a spatula, smooth the melted chocolate in an even layer, making sure to reach all edges.
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- Line cookie sheet with waxed paper. In medium microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in half of the crushed graham crackers and 1 cup of the marshmallows.
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- Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
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Reviews 2Category Candy, DessertCuisine AmericanEstimated Reading Time 4 mins
- Place a heat proof bowl over 1 inch simmering water. Pour chocolate chips into the bowl, add shortening. Melt, stirring occasionally until completely smooth. Alternatively, melt chocolate and shortening together in a microwave safe bowl, using the melt function on your microwave. Stir until smooth.
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4.6/5 (27)Total Time 1 hr 10 minsCategory DessertCalories 118 per serving
- Spread melted dark chocolate onto prepared cookie sheet. Spoon white chocolate over the top. Swirl white chocolate through dark chocolate using a knife.
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- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring each time. Continue microwaving until chocolate becomes completely smooth.
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- In a plastic bag, add 1 cup of the golden grahams cereal and crush into small pieces. Set aside.
- In a glass bowl, microwave white chocolate melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top. Once melted, add crushed golden grahams from previous step and stir to combine.
- Pour white chocolate mixture onto parchment lined baking sheet. Using a spatula, spread into a thin, even layer. Your chocolate should be about 1/4-1/3" thick with no holes. This will make a 10-12" oval.
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From foodland.ca
- Line 9 x 13-in. (23 x 32-cm) baking pan with parchment paper, with overhang. Pour melted milk chocolate into prepared pan and spread evenly. Sprinkle mini marshmallows, dark chocolate and graham crumbs over top. Gently press toppings into melted chocolate.
- Refrigerate 1 hr., or until chocolate is set. Remove from pan and peel off parchment paper. Break bark into pieces. Store in airtight container for up to 1 week.
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