More S'mores

Well, I’m back from spending some time with my son and grandson. We spent some of the time at the Big Timber KOA campground. Because of the fire restrictions we weren’t able to build a fire or use any other devise but their grills but we were able to make a few S’mores anyway.
Included this week are a few more S’mores recipes that don’t need a fire-pit - - only a stove/oven.

S’mores Cookies

Martha Stewart

No fire necessary to create these gooey, chocolaty treats.
Yield Makes 30
1/2 c. old-fashioned rolled oats
1 c. all-purpose flour, (spooned and leveled)
1 c. whole-wheat flour (spooned and leveled)
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 c. (2 sticks) unsalted butter, room temperature
3/4 c. light-brown sugar
1 large egg
8 ounces bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally
Preheat oven to 350 degrees. In a food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda, and salt; pulse to combine. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, scraping down side of bowl. With mixer on low, beat in flour mixture just until combined.
Drop dough by tablespoons, 1 inch apart, onto two baking sheets. Top each with a chocolate square. Bake just until lightly golden, 11 to 13 minutes, rotating sheets halfway through. Remove sheets from oven; heat broiler. Top each cookie with a marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 1 to 1 1/2 minutes. Transfer cookies to wire racks to cool.

S’mores Pizza

www.food.com

1 (16 1/2 ounce) package Pillsbury refrigerated chocolate chip cookie dough
2 c. chocolate chips
2 c. graham crackers, broken in 1 inch pieces
2 c. miniature marshmallows
chocolate syrup, for garnish (optional)
Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY.
Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
Allow to cool slightly before serving.
Garnish with chocolate syrup, if desired.
 

S’mores Party Mix

3 c. Golden Grahams cereal
1 1/2 cup chocolate chips
1 1/2 cup miniature marshmallows
Mix together and keep in a bowl until ready to serve.

Banana S’mores

8 Graham crackers
2 md Bananas - thinly sliced
16 Marshmallows - snipped in half horizontally with Kitchen shears
1/4 c Semisweet chocolate chips
Place 4 graham crackers in single layer on baking sheet. Cover crackers with 1/2 banana slices. Space 8 marshmallow halves evenly over each cracker. Sprinkle chocolate chips over top (if using). Arrange remaining banana slices over marshmallows, dividing evenly. Cover each with graham cracker to make sandwich. Cover S’Mores with tent of foil. Bake on center oven rack at 400 degrees until marshmallows just start to ooze, about 10 minutes. Serve warm.

Cinnamon S’mores Squares

1 c Milk chocolate chips
1/3 c Light corn syrup
1 T Margarine or butter
1/2 t. Vanilla
1/4 t. Ground cinnamon
4 c Honey graham cereal
1 1/2 c Miniature marshmallows
Grease square pan, 9 X 9 X 2 inches. Mix chocolate chips, corn syrup, margarine, vanilla and cinnamon in 3-quart casserole. Cover tightly and microwave on high 2 to 3 minutes or until boiling; stir.
Fold in cereal until completely coated with chocolate; fold in marshmallows. Press evenly into pan, using buttered back of spoon. Let stand about 1 hour or until cool. Cut into about 2-inch squares.

S’mores Bars

8 oz Quick Crescent Dinner Rolls
6 oz Semi-sweet Chocolate Chips
10 Marshmallows - cut in half
Heat oven to 375~. Unroll dough into 2 long rectangles. Place in ungreased 13x9” pan; press dough over bottom, sealing perforations well. Sprinkle chips evenly over dough. Place marshmallow halves over chips, cut-side-down, in five rows of four. Bake at 375~ for 10-12 minutes or until light golden brown. Cool about 15 minutes. Cut in squares around marshmallows. Makes 20 bars. TIP: For ease in cutting marshmallows, use kitchen scissors dipped in warm water.

S’more Cups

The campfire is optional--these little treats can be enjoyed anywhere.
7 whole graham crackers (1 cup, finely crushed)
1/4 cup powdered sugar
6 T butter, melted
4 milk chocolate bars (1.55 oz.)
12 large marshmallows
Preheat oven to 350°F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Using small scoop, place scant scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars into micro-safe container and microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand until set. Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. Print this post