Smores Quick Bread Recipes

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.

QUICK S'MORES BARS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
• Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
• Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.

S'MORES QUICK BREAD

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In food processor or blender, place 14 graham cracker squares. Cover; process, using quick on-and-off motions, until finely crushed.
• In medium bowl, mix graham cracker crumbs, flour, baking powder, baking soda and salt; set aside. In large bowl, beat oil and brown sugar with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in milk and vanilla. Add graham cracker mixture; stir just until combined (batter will be thin). Pour into loaf pan.
• Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely.
• In small microwavable bowl, microwave whipping cream on High 1 minute 30 seconds. Add chocolate chips; let stand 2 minutes. Stir until smooth. Pour glaze over top of bread, allowing some to drip down sides.
• In another small bowl, stir about 1 tablespoon of the boiling water into marshmallow creme until smooth. If glaze is too thick, stir in remaining boiling water. Pour marshmallow glaze over chocolate glaze. Sprinkle with crushed graham cracker. Let glaze set before slicing.

S'MORES MONKEY BREAD MUFFINS

Steps:

• Preheat oven to 375°. Line 12 muffin cups with foil liners., Using a sharp knife, cut each dinner roll into 4 pieces. In a shallow bowl, mix cracker crumbs and sugar. In a large microwave-safe bowl, microwave butter until melted. Dip 3 pieces of dough in butter, then roll in crumb mixture to coat; place in a prepared muffin cup. Repeat until all muffin cups are filled. Sprinkle tops with 3/4 cup chocolate chips and marshmallows., Toss remaining dough pieces with remaining butter, rewarming butter if necessary. Place 2 additional dough pieces in each cup; sprinkle with remaining chocolate chips., Bake until golden brown, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. Mix icing ingredients; spoon over tops. Serve warm.

S'MORES CHEESECAKE

Steps:

• Preheat oven to 350°.
• In a medium size bowl, mix the graham cracker crumbs, melted butter and sugar together until well combined. Press into the bottom of a 9"springform pan.
• Start by chopping the Hershey chocolate bars into coarse pieces, as well as 4 graham crackers. Set aside.
• In a large bowl, blend the cream cheese, sugar and vanilla extract with an electric mixer until well blended and smooth.
• Then, add the eggs, continue to mix for 2-3 minutes until well blended. Stir in half of the chopped Hershey bars and then pour into the prepared crust.
• Next, sprinkle with remaining Hershey bars, mini marshmallows and coarsely chopped graham crackers over the top of the filling.
• Bake at 350° F for about 60 minutes, or until center is completely set. You can use a toothpick to check, some of the cheesecake filling may stick to it a little bit, but you will be able to tell if it is runny or set.
• Keep an eye on the cheesecake for the last 10-15 minutes of baking - if the marshmallows start to brown too much before the center is set, you can loosely cover the cheesecake with foil for the last part of baking. I like the marshmallows pretty toasty, so I do not usually find that necessary, but if you don't want them quite so brown, the foil will help.
• Let cool for about 30-40 minutes on the counter and then refrigerate at least 3 hours (preferably overnight) before slicing and serving.

S'MORES MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
• Cut each of the biscuits into 6 pieces.
• Place the 2/3 C. grahams, and 1/3 C. sweetener into a gallon ziplock.
• Toss the biscuit dough into the bag about half at a time and shake to cover the dough.
• Transfer the graham coated dough to the bottom of the prepared bundt pan.
• Sprinkle about 1 C. of the marshmallows and 1/2 C. chocolate chips over the biscuit dough.
• Layer with the remaining biscuit pieces, 1 C. marshmallows and the last 1/2 C. chocolate chips.
• Pour the 1/2 C. melted butter over the top and place in the oven to bake for about 45 minutes or until the top biscuit dough pieces are browned.
• Once done, remove from the oven and allow to cool for 10 minutes before turning out onto a serving place.
• Garnish with additional graham crumbs or mini marshmallows if desired.

CINNAMON S'MORES TOAST

Steps:

• Preheat the broiler and set a rack close to the broiler.
• Combine the sugar and cinnamon in a small bowl.
• Put the bread on a sheet pan and toast the bread lightly on both sides under the broiler. When the bread is hot, spread each piece with 1 teaspoon butter. Sprinkle the cinnamon sugar equally among the slices of toast. Top with equal quantities of the chocolate chips. Finally, lay 1/4 cup of the mini marshmallows on each slice.
• Place under the broiler and broil just until the marshmallows are golden brown, watching them so they don't burn, about 1 minute. Serve immediately.