smores dessert

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes

(168 grams) graham cracker crumbs

tbsp (70 grams) butter, melted

tbsp (65 grams) sugar

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) boiling water

eggs

tsp cream of tarter

tsp vanilla extract

Chocolate sauce (I used Hershey’s Hot Fudge topping)

Graham cracker crumbs

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use a double boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn't have Hershey's and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much :)

https://www.youtube.com/watch?v=iKkM2fK6dG0

These S'mores Cupcakes are a super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting! So good!

Recipe: https://www.lifeloveandsugar.com/smores-cupcakes/

Everything you love about s'mores in casserole form!

S'Mores Casserole

tubes refrigerated crescent rolls

Cream Cheese, softened

sugar, divided

cinnamon

Marshmallow Creme

graham crackers

butter, divided and melted

milk chocolate morsels

mini marshmallows

Preheat oven to 375 degrees F. Unroll one tube of crescent rolls and cover the bottom of a 9x13in. Pan.

In a large bowl, cream together 3/4 cup sugar and cream cheese. Then add marshmallow creme and continue mixing until combined. Pour this mixture over the crescent roll dough and spread evenly.

Place graham crackers in a Ziplock bag and crush until fine crumbs form. Add 2 tablespoons sugar and 3 tablespoons melted butter. Shake until coated and then sprinkle on top of cream cheese layer.

Sprinkle chocolate chips and marshmallows over everything, and top with the other crescent roll dough. Brush remaining butter on top and sprinkle with sugar.

Bake for 13-15 minutes, until golden brown. Serve up hot!

These amazing S&#039;mores Bars are thick and chewy graham cookie bars layered with marshmallow creme and chocolate. The great flavor of s&#039;mores made into a delicious cookie bar.

S'mores Bars

all-purpose flour

graham cracker crumbs

baking powder

salt

butter ((2 sticks), softened)

brown sugar (, packed)

vanilla extract

chocolate chocolate

Preheat the oven to 350 degrees F. Grease a 9x13&#39;&#39; baking dish or line with parchment paper.

In a medium bowl combine the flour, graham cracker crumbs, baking powder and salt.

In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.&nbsp;

Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.&nbsp;

Press half of the dough mixture evenly into the bottom of the prepared pan. 

Dollop marshmallow creme on top and gently spread into an even layer. If the marshmallow creme gets really sticky you can dip your spoon in hot water (shake off excess water) and it will help to spread.

Break the chocolate bars into pieces and layer over the marshmallow (or sprinkle with chocolate chips). Place small pieces of dough all over the top, flattening into an even layer as best you can.

Bake for 28-32 minutes or until golden brown. Allow to cool completely before cutting and serving.

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

Thick and chewy S’mores Bars with marshmallow creme and chocolate layered between graham cracker cookie dough.

With these S&#039;mores Cookie Cups, you can enjoy the flavor of s&#039;mores any time! Buttery graham cracker cups filled with toasted marshmallow and topped with Hershey&#039;s Chocolate Bar, everyone will be asking for s&#039;more!

S'mores Cookie Cups

graham graham

sugar

butter, (melted)

marshmallows (regular size, not mini marshmallows)

Preheat oven to 350F.

In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.

Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.

Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.

Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.

Set the oven to broil. Place the pan of s&#039;mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.

Top each marshmallow with one piece of the Hershey&#039;s Chocolate Bar. Allow the s&#039;mores to cool for 15 minutes, then use a butter knife to lift them from the pan.

Vegan smores brownies are one of the best summer desserts! These smores bars are tripled layered with graham cracker crust, fudgy brownies, and toasted marshmallows. The recipe is dairy-free, made with pantry staples, and can easily be gluten-free. Add this to your list of dessert recipes for summer parties, cookouts, and BBQs. No campfire needed! #brownies #vegandessert #marshmallow #vegandessertrecipes #summerdessert #grahamcrackercrust #campfire #bonfire

Vegan S'mores Brownies

vegan butter, melted (1 stick)

tbsp ground flaxseed

water

tbsp vanilla extract

all-purpose flour (or GF baking flour)

cocoa powder (dutch processed

tsp baking powder

chocolate chips

vegan mini marshmallows

graham crackers, crumbled

tbsp chocolate chips

Preheat the oven to 350 degrees F. Line a square baking dish (8&#215;8 inches) with parchment paper.

Add graham crackers to a food processor. Pulse several times until an evenly crumbled mixture forms.

Combine graham cracker crumbs, granulated sugar, cinnamon, and salt in a bowl. Add melted butter and mix together.

Transfer the mixture to the baking dish. Firmly press it across the bottom of the pan in an even layer.

Graham Cracker Crust

While the crust is baking, create the &#8220;flax eggs&#8221; by combining ground flaxseed and water in a bowl. Mix together, then set aside for 10 minutes to thicken.

In a large bowl, combine all-purpose flour, cocoa powder, baking powder, and salt. Whisk together.

In a separate bowl, add vegan butter. Microwave for 75-90 seconds to melt (covered). It should be HOT and completely melted. Add granulated sugar and whisk together. Add flax eggs and vanilla, then whisk together once more. Add the bowl of flour/cocoa/baking powder/salt. Mix together just until combined; do not over-mix. Finally, stir in the chocolate chips.

Pour the brownie batter over the graham cracker crust. Spread across the crust in an even layer. The brownie batter will be thick and goopy &#8211; that&#8217;s totally normal!

Bake the brownies for 30 minutes. Remove from the oven and let cool for 10 minutes.

Fudgy Brownies

Top the slightly-cooled brownies with mini marshmallows, graham cracker crumbs, and chocolate chips.

Bake for an additional 5 minutes. If desired, turn the oven to the broil setting and broil for 1-2 minutes for toasted marshmallows. Keep a very close eye on the brownies so they do not burn.

Remove brownies from the oven and let them cool completely. After, slice and enjoy!

Marshmallow Topping

These vegan s'mores bars are ooey gooey, mouth-watering, and ridiculously tasty! The melt-in-your-mouth cookie crust is topped with chocolate chunks, toasted marshmallows, and graham cracker crumble. It's an indulgent twist on the classic s'mores treat!

Vegan S'mores Bars

vegan butter, melted

brown sugar

tbsp plant-based milk

tsp cinnamon

vegan chocolate chunks

Preparation

Preheat oven to 375 degrees F. Line an 8&#215;8-inch square baking dish with parchment paper.

Mix wet ingredients

Add vegan butter to a large microwave-safe bowl. Microwave for approximately 30 seconds to melt. Add light brown sugar, plant-based milk, and vanilla extract to the bowl. Whisk together until smooth, then set aside.

Mix dry ingredients

In a separate bowl, combine flour, graham cracker crumbs, baking powder, cinnamon, and salt. Whisk together.

Combine wet and dry

Add the dry ingredients on top of the wet ingredients, then mix together until evenly combined.

Layer s'mores bars

Press the cookie dough across the bottom of the baking pan. Top with chocolate chunks, mini marshmallows, graham cracker crumbs, and mini chocolate chips.

Bake

Bake s&#8217;mores bars for 30 minutes. After, remove from the oven and let cool for 10-15 minutes. Once cooled, slice into 9 or 12 bars. These bars are delicate and ooey-gooey before being cooled completely, so be gentle with them while slicing and serving. Enjoy!

I'd keep a closer eye on these if I tried again but 375 was too hot in my oven and the marshmallows nearly burnt, 350 is probably ideal for others with irregular crappy apartment ovens fyi

OMG the cookie layer on this.. had to stop myself from eating the dough! This bakes perfectly at 350 for anyone worried of burning their marshmallows like the other commenter! I too have a crappy rental oven haha. Brilliant recipe!!

These are soooo good! I doubled the recipe (used exactly a full box of Kinnickinnick graham crackers that I crushed and one full bag of mini Dandies) and baked it in a 9x13 pan so we could share with family. Definitely going on my "make again" list &lt;3

Delicious! Eat while still warm for maximum yum! I made these for my son's girlfriend on her birthday. I used regular size Dandee marshmallows, cut into 4 pieces. At 375 they cam out perfectly toasty just like on the campfire!

These Mud Hen Bars are gooey, chewy and delicious chocolate marshmallow bars topped with brown sugar meringue! They're some of the most delicious dessert bars ever!

Mud Hen Bars

butter, room temperature

egg + 2 eggs, separated

flour

light brown sugar, packed

Spray a 9&#215;13 baking pan lightly with cooking spray

In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.

Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.

Top with chocolate chips and mini marshmallows.

In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high.

Fold in light brown sugar and stir until combined and there are no lumps.

Spread on top of chocolate chips and marshmallows.

Bake 30-35 minutes until top is golden brown.

Allow to cool completely before cutting into squares

One of the best desserts I’ve made in a long time. Comfort food for sure. All the best textures. Love.

Top 7 smores dessert recipes from across the web

The most viewed smores dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

S'mores Cupcakes

S'Mores Casserole

S'mores Bars

S'mores Cookie Cups

Vegan S'mores Brownies

Vegan S'mores Bars

Mud Hen Bars

Top 7 smores dessert recipes from across the web

The most viewed smores dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

S'mores Cupcakes

S'Mores Casserole

S'mores Bars

S'mores Cookie Cups

Vegan S'mores Brownies

Vegan S'mores Bars

Mud Hen Bars

The most viewed smores dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine