smore

Create fun &#039;cereal-worthy&#039; marshmallow treats by dehydrating all varieties of marshmallows! They pop in your mouth, make an awesome powder, and are a fun first dehydrating project for kids and adults, alike!

How to Dehydrate Marshmallows

Mini marshmallows

Open bag

Place on dehydrator trays

Dry at 150°F / 57°C for 6-8 hours until a cooled marshmallow shatters in your hands or mouth.

Store in an airtight container

Dehydrate Marshmallows

Put dried marshmallows into a blender

Pulse until you have a rough powder

Run on full grind until you have a fine powder

Make Marshmallow Powder

S'mores Dessert Pizza is a sweet, chocolaty dessert made just like a pizza! It's got the classic s'mores flavor of melted chocolate, graham crackers, and fluffy marshmallows, all melted together into the most amazing s'mores pizza. This easy dessert pizza recipe is fun to make and even more fun to eat!

Easy S'mores Dessert Pizza

graham cracker crumbs (divided)

baking soda

salted butter (at room temperature)

brown sugar

salt

sugar

egg (at room temperature)

vanilla extract

milk chocolate chips (divided)

mini marshmallows

Chocolate sauce

Preheat oven to 350F. Spray a 13” pizza pie pan with nonstick spray.

In a medium bowl whisk together ¾ cup graham cracker crumbs, flour, and baking soda.

In a medium bowl with a stand mixer, cream together the butter, sugars, and salt.

Slowly add in the egg and vanilla and mix until creamy. Add in the dry ingredients and slowly mix until fully combined.

Using your hands, press the dough firmly into the bottom of the pizza pie pan.

Use a fork to pierce the dough all over, about 20-25 times.

Bake for 8-10 minutes or until the crust begins to brown and is baked through.

Remove from the oven and immediately sprinkle with 1 cup chocolate chips, leaving a rim around the outside untouched (for the “pizza crust”).

After about 3-4 minutes, the chocolate chips will have melted enough for you to be able to use a spoon to spread it out, like “pizza sauce”. Spread out until smooth.

Sprinkle with the remaining ¼ cup graham cracker crumbs, then the mini marshmallows and remaining ¼ cup chocolate chips.

Place under a broiler set to high for 1-3 minutes or until the marshmallows are just browned. Watch closely so the marshmallows don’t burn.

Remove from the oven and drizzle with chocolate sauce.

Enjoy!

https://embed.mediavine.com/videos/iJsjgIYIX

S’mores Dessert Pizza is a sweet, chocolaty dessert made just like a pizza! It’s got the classic s’mores flavor of melted chocolate, graham crackers, and fluffy marshmallows, all melted together into the most amazing s’mores pizza. This easy dessert pizza recipe is fun to make and even more fun to eat!

smores dessert pizza

Essa receita só tem o nome difícil, pois seu preparo é super fácil e rápido. O S`mores é uma sobremesa típica dos americanos e canadenses, eles costumam ficar envolta da fogueira em acampamentos, ai espetam os marshmallow nos espetos e esquentam no fogo, depois comem acompanhados de chocolate e biscoitos. Hummm ficou com água na boca? Então vem com a gente.

Como Fazer S'mores (Marshmallow com Chocolate)

g de chocolate meio amargo picado

g de Marshmallow

Biscoito de sua preferência

Derreta o chocolate de 30 em 30 segundos no micro-ondas

Quando estiver derretido coloque na sua assadeira

Por cima distribua os marshmallow

Leve ao forno preaquecido 180C por cerca de 8 minutos ou até o marshmallow derreter

Sirva com biscoitos de sua preferência

https://www.youtube.com/watch?v=pSXEYt4qZVE

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S'mores - Marshmallow com Chocolate | Cook'n Enjoy #255

Marshmallow Cookies with are gooey and delicious. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!

Marshmallow Cookies

butter (slightly softened)

corn syrup

brown sugar*

vanilla

eggs

tsp baking soda

vanilla instant pudding mix (~3.4 oz*)

graham

milk chocolate chips

marshmallows

½ chocolate bars*

High Altitude

If you live at high altitude see baking notes below for adjustments! *

Preheat

Preheat oven to 375°F and line a baking sheet with parchment paper.

Cream

In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.

Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.

Stir

In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.

Add flour mixture to the butter mixture and mix on medium high until fully incorporated.

Form

Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.

Baking Sheet

Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.

Chill

Refrigerate baking sheet with cookies on it for 20 minutes before baking.

Bake

Bake for 13-15 minutes or until just starting to turn golden brown.

Cool

Allow to cool for 5-10 minutes then enjoy!

Embark on a delightful journey with S’more Brownie Sandwich Bars. These treats artfully weave together the warmth of campfire memories with the indulgence of a gourmet dessert. Begin by preheating your oven to 350°. Ready two 8x8-inch pans with a light spray of cooking spray and a lining of parchment paper, ensuring a smooth release later on. In a medium bowl, whisk together the brownie mix, egg, oil and water until you have a silky batter. Pour this mixture into your pans, spreading it with care to ensure evenness. As they bake for 18 minutes, the inviting aroma will hint at the deliciousness to come. Once baked, grant them a brief 5-minute cool down. Now, the layering begins. On one brownie base, sprinkle 2 cups of marshmallows, creating a soft, pillowy layer. Add graham crackers for that unmistakable s'more crunch, and top with another 2 cups of marshmallows. The second brownie layer then takes its place on top, pressing gently to form a sandwich. Don't forget to peel away its parchment. Cover your creation with foil and bake for an additional 10 minutes. Once done, allow a momentary cool down, then press gently, ensuring the layers meld together. Carefully lift the brownie sandwich from its pan, remove the last parchment layer and slice into 18 mini bars. 

S’more Brownie Sandwich Bars

Carlini Canola Cooking Spray

box Baker's Corner Fudge Brownie Mix

Goldhen Large Eggs

Carlini Vegetable Oil

water

Baker's Corner Miniature Marshmallows, divided

Benton's Honey Graham Crackers

Preheat oven to 350°. Spray two 8x8-inch pans with cooking spray and line with parchment paper.

In a medium bowl, stir brownie mix, egg, oil and water until well blended.

Transfer half of the batter to each of the prepared pans and spread evenly.

Remove the brownies from the oven and allow to cool for 5 minutes.

Add 2 cups of marshmallows to the top of one pan of brownies, followed by a layer of graham crackers.

Add remaining 2 cups marshmallows on top of the graham crackers. Flip the other brownie onto the layers and gently press.

Remove the parchment from the bottom of the brownie. Cover pan with foil and bake for an additional 10 minutes.

Allow to cool for 5 minutes, then gently press down on the layers to help the layer stick together.

Carefully remove brownie from the pan and remove the other layer of parchment.

Tip: When cutting the bars, spray your knife with cooking spray to help prevent the marshmallows from sticking.

S&#039;mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

S'mores Fudge Bars

graham crackers

(50 grams) granulated sugar

fine sea salt

(170 grams) unsalted butter, (melted)

⅓ cups (226 grams) semisweet chocolate chips

cream of tartar

+ 2 tablespoons (75 grams) granulated sugar

(168 grams) light corn syrup

(60 grams) water

Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil*.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a hot pad or pot holder in the fridge to cool while you prepare the filling.

Make the crust:

In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Make the filling:

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.

Turn the mixer on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.

Make the marshmallow topping:

Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Assemble:

This recipe is literally AMAZING! Everyone who’s tried it has asked for the recipe. I want to gatekeep so badly but I didn’t and turned them this way. Every step is worth it, it’s amazing

Love this recipe! Great twist to a classic campfire treat!

Really good bar recipe, although for me the marshmallow topping was a complete failure. As soon as the corn syrup &amp; sugar reached 240, I pulled it off the stove and it immediately went hard.
Not sure where it went wrong, but I followed directions.

These were amazing! I didn’t have a candy thermometer so I winged it using the approx boil time and it worked!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1721140834/nwevcw3wi2vwk7kagq6u.mp4

S'mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

S&#039;mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey&#039;s chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe!

S'mores Cookies

½ cups (318 grams) all-purpose flour

(8 full crackers

cinnamon

(226 grams) unsalted butter, (at cool room temperature)

(200 grams) light brown sugar

eggs, (at cool room temperature)

(170 grams) miniature chocolate chips

½ cups mini marshmallows

chocolate

Preheat oven to 375°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.

Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.

Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.

Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.

These cookies came out great and were a hit at work. I doubled the recipe with no issues.

Came out amazing and super easy to follow the recipe. I did however add rolling the dough balls in the leftover graham cracker crumbs, which I suggest if you what that graham cracker feeling to the cookie. Will definitely be saving this for a future quick reference!

Made these and took them to work, they were a hit!! I have a few in the freezer that I’m going to take out and made soon!

These cookies were delicious! I will definitely make them again.

Amazing cookies! I made these like 5 different times...lol😅

I missed the July Challenge by a few days, but oh wow! The perfect s’mores cookie! It’s a delicate balance of graham cracker, marshmallow and chocolate! I wasn’t sure how to get 40 cookies with a medium scoop size so I did 12 cookies with a medium and 24 with a small (reduced baking time). Loved these! I used my brûlée torch on the marshmallows.

These were so delicious and cute and fun for the kids!

I made these delicious cookies today.  Easy to make. If you like chocolate, marshmallows and/ or s’mores this is a cookie recipe you must try. I think these cookies would be great for making some ice cream sandwiches. Thank you for this fun challenge.

These cookies were delicious and easy to make. I added more chocolate and marshmallows.

These cookies were absolutely delicious!  I loved that I could taste the graham cracker and they came together so quickly.  Best parts of a s'mores without the mess.  This recipe is a keeper.

These cookies were such a perfect summer treat and they were gone in seconds! Absolutely delicious and I would definitely make these again in a heartbeat!

A delicious cookie that is different enough from chocolate chip to be worth making.  I've tried a variety of desserts that were inspired by s'mores, but none have capture the s'more flavor.  These come close.  Though, they still aren't s'mores, they hint at the flavor at times while also being yummy.  They're like making chocolate chips cookies but with two additional steps (making the graham cracker crumbs and adding the toppings after a partial bake).

Overall, really good recipe!  graham cracker flavor was very subtle (so tasted more like chocolate chip cookie with a little graham cracker and marshmallow); if there was a way to have more graham cracker and marshmallow flavor, would be great but may be hard without more graham cracker making it too dry

Made these wonderful cookies for RMHC and everyone loved them! Great recipe!

These cookies are the real deal! The recipe makes exactly 40 cookies, which is perfect for a party. The melty chocolate pieces and slightly toasty marshmallows on top take them to a whole new level!

Really delicious! So quick and easy. Made these for a bunch of teenagers and no crumbs left...

I made these for the July baking challenge and I will keep making these every year. They are delicious and everything you want in a s’mores cookie! I don’t have a single critique!

Some if the best homemade cookies I have ever had!!

https://content.jwplatform.com/videos/jfJduJm3.mp4

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Top Tags

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