smores

Puff pastry pop tarts filled with chocolate, coated in graham cracker cinnamon sugar, and topped with marshmallow meringue.

Snickerdoodle Puff Pastry S'mores Pop Tarts

puff pastry, thawed

tbsp unsalted butter, melted

(100 grams) granulated sugar

(30 grams) finely ground graham cracker crumbs

cinnamon

XL Hershey’s Milk Chocolate Bars (or any milk chocolate bar you prefer)

tsp cream of tartar

tsp vanilla extract

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

Unfold the puff pastry sheets and brush off any excess flour. Slice each sheet into 6 rectangles for a total of 12.

Transfer 6 of the rectangles onto the baking sheet, evenly spaced out. Place a block of chocolate into the center of each pastry.

Using your finger, brush the edges of each pastry with water and place the remaining 6 pastry rectangles on top. Crimp the edges with a fork to seal.

Bake for 25-30 minutes or until puffed and golden brown.

While the pastries bake, make the meringue. Place a metal mixing bowl over a pot of simmering water on the stove top. If using a stand mixer, use that bowl. Whisk in the egg whites and sugar and continue to whisk every so often. Heat until the sugar is dissolved. To test, rub a bit of the mixture between your fingers. If it&#8217;s smooth, it&#8217;s done. If it&#8217;s still grainy, continue to heat. It should take about 10 minutes.

Once dissolved, transfer the bowl to your stand mixer (or use a hand mixer) and add in the cream of tartar and vanilla. Whisk on high speed until thick, white, and fluffy. Stop when you reach stiff peaks.

Transfer the meringue to a piping bag fitted with a large round tip (or a large ziplock bag with a corner tip snipped off).

Once baked, allow the pastries to cool for about 10 minutes. While they cool, mix together the sugar, cinnamon, and graham cracker crumbs in a bowl.

Brush the pastries with melted butter, coating the edges, bottom, and a thin border around the top. Leave the top center blank so that the marshmallow meringue can stick. (see picture in post for reference)

Work with one pastry at a time, so brush with butter, toss in the cinnamon sugar mixture, then move on to the next one.

Once all the pastries are coated, pipe on the marshmallow meringue and toast with a kitchen torch (optional). Sprinkle on some extra chopped chocolate and leftover cinnamon sugar. Dig in!

Layers of chocolate pudding and marshmallow creme make these frozen s'mores the best way to enjoy a s'more on a hot summer day!

Frozen S'mores

chocolate

milk

graham crackers

oz marshmallow creme

oz cream cheese (softened)

oz frozen whipped topping (thawed)

Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.

In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.

Chill pudding layer while you mix up the marshmallow layer.

In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.

Spread marshmallow layer over chocolate layer. Cover with foil.

Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.

Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.

Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)

Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture.

No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Soft and Gooey Loaded Smores Bars

unsalted butter (1 stick), melted

light brown sugar, packed

vanilla extract

all-purpose flour

graham crackers, roughly chopped (about 2 cups)

mini marshmallows

chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Add the graham crackers and any crumbs on...

Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Biscoff S&#039;mores Brownies has layers of Biscoff cookies, fudgy brownies, roasted marshmallows and Biscoff spread.

Biscoff S'mores Brownies

Cups Biscoff Cookies (or Graham crackers), Crushed ((150 grams))

Cup Butter, Melted ((55 grams))

Cup Dark Chocolate ((190 grams))

Cup and 2 Tbsp. Butter ((170 grams))

Sugar ((75 grams))

Cups Brown Sugar ((140 grams))

Large Eggs

tsp Vanilla Extract

Cup Cocoa Powder ((31 grams))

1 and 1/4 Cups All Purpose Flour ((155 grams))

Regular Sized Marshmallows

Cups Biscoff Spread (or Cookie Butter) ((150 grams))

Biscoff Cookies or Digestive Biscuits (Graham Crackers)

Line a 9'x9' square baking pan with baking paper or grease with butter.

Crush the Biscoff cookies (digestive biscuits or graham crackers) and mix with the melted butter.

Press into the base of the prepared baking pan and place in the fridge while you make the brownies.

Base;

Preheat the oven to 180°C (350°F).

Melt the dark chocolate and butter together.

Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.

Stir through the chocolate mixture.

Stir in the flour and cocoa

Spread the brownie mixture over the base. Spoon in 8 tablespoons of the Biscoff spread and swirl through the brownies.

Place in the oven for 25-35 minutes.  A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.

Top with the marshmallows and broken pieces of the extra Biscoff cookies and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.

Allow to cool for 10 minutes before melting the remaining Biscoff spread and drizzling over. Serve warm or allow to cool in the fridge for an hour or two.

Brownies;

https://www.youtube.com/watch?v=iG2wKszb5cE&feature=youtu.be

BISCOFF S'MORES BROWNIES

FULL RECIPE & METHOD: 

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Biscoff S'mores Brownies | RECIPE

Here's what you need: yellow cake mix, chocolate chips, oil, eggs

Chocolate Chip Cake Mix Cookies Recipe by Tasty

yellow cake mix

eggs

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.

https://vid.tasty.co/output/32667/mp4_640x640/1495577713

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

Marshmallows

13 leaves of gelatine

white caster sugar

½ tbsp liquid glucose

vanilla pod,seeds

sunflower oilfor the tin

icing sugar

tbsp cornflour

Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.

Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.

Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.

Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.

Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.

Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.

Indoor S'mores

graham crackers (regular, cinnamon, honey,

marshmallows

strawberries, hulled, sliced

unsalted, roasted sliced almonds

coconut flakes

Bon Appétit

Preheat oven to 425°. Arrange 16 graham cracker halves in a single layer on a parchment-lined rimmed baking sheet, placing about ½" apart. Set 1 marshmallow in the center of each cracker and bake until marshmallows are lightly golden on top and puffed, about 5 minutes. Remove from oven and immediately top each with 1 chocolate square. Let sit 5 minutes to allow chocolate to melt slightly.

Transfer s’mores to a platter and serve with strawberries, almonds, coconut, and remaining graham cracker halves alongside.

We love these easy gluten free and vegan s&#x27;mores!

3 Ingredient Easy Vegan and Gluten Free S'mores

bar vegan, dairy free dark chocolate

Grab a stick and turn the burner on or find yourself a fire.

Roast your marshmallow- OR you can put the s’more together and pop it in the microwave for 15-20 seconds and then enjoy).

Put the s’more together with 1 graham cracker per s’more, and divide that chocolate bar into 4 (unless you like more chocolate in your s’more!).

Eat and enjoy!

They are maybe the best "S'more themed" knock off I have ever eaten.

S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting

graham cracker sheet (plus more for topping)

milk chocolate (can sub your favorite pure chocolate (if desired))

butter

water

sugar

heavy cream

cream of tarter

salt

vanilla

To make the chocolate graham cracker cups. Melt the chocolate in a microwave safe bowl on 30 second intervals, stirring after each, until melted and smooth. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon or a pastry brush to smooth the chocolate up the sides of the liners. Add a few pieces of crushed graham crackers to the bottom of each cup, drizzle with any reaming chocolate. Place in the freezer for 10 minutes or the fridge for 20.

Make the Mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.

In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.

Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Now add half the whipped cream with cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse.

Remove the chocolate cups from freezer and fill to the top with the chocolate mouse. You may have left over mousse, this can be stored in the fridge for up to a week or frozen if needed. Place the cups in the fridge for at least 2 hours (or the freezer for 1).

Once your are ready to serve, make the marshmallow frosting. Bring a small pot of water to a simmer. In a heat proof bowl, add the egg whites, sugar and cream of tarter. Place the bowl over the simmering water and whisk constantly for 4 minutes or until a candy thermometer reads 160 degrees F. Remove from the heat and beat the mixture, starting on low speed and gradually increasing the speed until stiff peaks form. Stir in the vanilla.

Pipe or spoon the frosting onto the cold chocolate mouse cups. If desired garnish with crushed graham crackers and then using a kitchen torch or a long handled lighter (this is not recommended, but it did work in a pinch) toast the top of the frosting. Drizzle with chocolate ganache.

To make the chocolate ganache, add the chocolate, heavy cream and a pinch of salt to a heat proof bowl and microwave on 30 second intervals, stirring after each until melted and smooth. Whisk in vanilla. Pour the warm sauce over the toasted marshmallow frosting.

Chocolate Dipped Peanut Butter Espresso S'more.

gelatin

coffee

coconut milk (or more water)

vanilla bean (seeds removed)

Kahlua

sugar (for dusting)

(12 tablespoons) unsalted butter (softened)

honey

dark brown sugar

white wheat or whole wheat pastry flour

baking soda

graham cracker squares (may use store-bought too!)

coffee marshmallows

peanut butter

Milk

Grease a 9 x 13 inch baking dish and dust with powdered sugar to cover and coat. Set aside.

Add the coffee to a glass measuring cup or bowl and sprinkle the gelatin overtop. Mix lightly and let sit a minute or until ready to use.

In a medium sauce pan, combine the coconut milk (or 2/3 cup water), sugar and vanilla bean seeds. Bring to boil and cook for five minutes or until the sugar dissolves. Stir in the gelatin mixture and bring the mix back to a boil. Once boiling, immediately remove from the heat. Allow to cool 10 minutes. Stir in the salt and Kahlua (if using). Beat on high for 15-20 minutes or until stiff peaks form. Pour the marshmallow mixture into the prepared pan. Dust with powdered sugar, cover and let sit for at least 4 hours or overnight. To cut, run a knife along the edges of the pan and turn out onto a surface covered with powdered sugar. Cut into 24 large squares. Can be stored in a sealed container in a cool place for up to 1 month.

Coffee Coconut Marshmallows

Line two baking sheets with parchment paper.

In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the whole wheat flour, regular flour, cinnamon and baking soda and mix on low speed just until blended and the dough comes together, about 30 seconds. If the dough seems dry add 1 tablespoon water at a time, until the dough comes together.

Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Cut out 3-inches squares and place them about 1 inch apart on the prepared baking sheet. Repeat with the remaining dough. Cover the trays and place in the fridge for 30 minutes or up to 4 days.

When ready to bake the cookies, preheat the oven to 350 degrees F.  Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are golden to dark brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool).

Once cool, dip each cookie into the melted chocolate until half way submerged. Place on the parchment lined cookie sheet and allow the cookies to set up and dry for 30 minutes or 10 minutes in the freezer. Store in a cool place for up to one week.

Honey Whole Wheat Graham Crackers

Take two graham crackers and spread a little peanut butter on one side. Place two squares of chocolate on the bottom of each graham cracker. Roast your marshmallow over the fire, stove or in the oven. Place the roasted marshmallows on top of the chocolate pieces. Place the other graham cracker on top and sandwich them together. EAT! Make as many s'mores as you wish!

The S'more

Soft, chewy &#x27;smores cookies with a delicious marshmallow surprise. These s&#x27;mores stuffed cookies are a reader favorite for a reason!

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