Foodie Friday: S'mores Recipes

S'mores Bars
Via Cooking Classy

Welcome fall!  It's the time of year for gathering around the  campfire to make memories and s'mores!   Sometimes you want that gooey goodness but due to weather or time constraints it's just not convenient.  Well, we have found some delicious s'mores recipes to get you through!  Enjoy!

S’mores Bars

Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 12 bars

1 1/4 cups all-purpose flour
3/4 cup fine graham cracker crumbs
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 (4.4 oz) milk chocolate XL Hershey Bars
1 (7 oz) jar marshmallow creme

Preheat oven to 350 degrees. Butter and 8 by 8-inch baking dish and line with two sheets of parchment paper, leaving a slight over hang on each side, and butter paper (if you don't care to lift the bars out in one, for easier cutting, you can just butter the baking dish without lining).

In a mixing bowl whisk together flour, graham crack crumbs, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.

Divide dough in half and press one half of the dough into an even layer in the bottom of prepared baking dish*. Place chocolate side by side over dough layer. Top chocolate with marshmallow fluff, spreading into an even layer. Take about golf ball size pieces of remaining dough and flatten into small shingles and layer side by side over marshmallow fluff (work to keep any of the fluff from showing through). Bake in preheated oven 27 - 30 minutes until top is lightly golden brown. Cool completely on a wire rack before cutting into squares (use parchment overhang to lift bars from pan before cutting. I recommend cutting just before serving as the filling will being to run a little). Store in an airtight container.

Indoor S'mores
Via Dessert for Two

Indoor S'mores

Prep time:  2 mins
Cook time:  9 mins
Total time:  11 mins
Serves: 2

1 cup chocolate chips
8 large marshmallows
graham crackers for dipping

Preheat the oven to 450.
In a cast iron skillet, add the chocolate chips. Snip the large marshmallows in half and top the chocolate chips with them. (You could also use a scoop of mini marshmallows alternatively.)

Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.  Serve with graham crackers for scooping.

S'mores Dessert Trifle in a Jar
Via Mom Endeavors

S'mores Dessert Trifle in a Jar

Prep time: 10 mins
Total time: 10 mins

3.9 oz box of instant chocolate pudding
4-6 whole Keebler Graham Crackers
6-10 individually wrapped Dove Dark Chocolate Promises
1/2 tub Cool Whip
1/2 small jar of Marshmallow Creme
1/2 C mini marshmallows
6 small Mason Jars

Start by prepping the ingredients - mix up the instant chocolate pudding, finely chop up the Dove Dark Chocolate, and break up the graham crackers into pieces (as small or large as you'd like). Then, in a small bowl, combine the whipped topping & the marshmallow creme. It will probably be a little lumpy and that’s totally ok.

Once those things are prepped, start filling your jars by putting a ½ -1 inch layer of the broken graham crackers.

On top of the graham crackers, add about 1 Tablespoon of the chocolate pudding & sprinkle with a bit of the dark chocolate pieces.

Then, add about 1 Tablespoon of the whipped marshmallow topping mixture. Repeat the layers, finally topping the jar with *toasted marshmallows and another sprinkle of the finely chopped chocolate.


For the toasted marshmallows - You just need to broil them, for only a few seconds! Put the mini-marshmallows onto a baking sheet (having them be a little stale or cold can help) and put them in the oven under the broiler. You CANNOT walk away…in fact, don’t even look away. I didn’t even close the oven door. I stood there watching for about 10. The moment they start looking a little golden, take them out. Otherwise you might have a charred, gooey mess!

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