Best Smores Fudge Cookie Pies Recipes

FUDGY S'MORES BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix).
• Combine brownie mix, egg, oil, and water in a medium mixing bowl.
• Mix on low to medium speed until combined.
• Fold in marshmallows and dusted chocolate chips.
• Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad.
• Let pie cool completely.
• While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil.
• Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate).
• Let the cream and chips stand for a minute to soften, then stir until smooth.
• The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse.
• Top pie with whipped ganache.
• You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.

S'MORES FUDGE BARS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, graham cracker crumbs and melted butter until a soft dough forms. Press dough evenly into ungreased 8- or 9-inch square metal pan.
• Bake 20 to 25 minutes or until dough is set and golden brown. Cool completely, about 30 minutes.
• In 2-quart saucepan, heat chocolate chips and condensed milk over medium-low heat 10 minutes, stirring frequently, until chips are melted and mixture is thickened. Spread evenly over cooled cookie crust. Refrigerate 30 minutes or until set.
• Set oven control to broil. Sprinkle marshmallows evenly over chilled fudge filling. Broil 1 minute, rotating pan as needed until marshmallows are melted and lightly toasted. Refrigerate at least 1 hour before cutting into bars.
• For 16 bars, cut into 4 rows by 4 rows; for 20 bars, cut into 5 rows by 4 rows.

S'MORES FUDGE

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.