Best Smores Recipes

MINI SMORES PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!

SMORES FONDUE (THE MELTING POT)

Steps:

• Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
• Transfer to a fondue pot.
• Spoon the marshmallow crème into the center of the chocolate. Do not stir.
• Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
• Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.

SMORES GRANOLA BITES

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

GRILLED SMORES SANDWICH

Steps:

• Spread 1 tablespoon butter and 1 1/2 teaspoons olive oil onto 1 side of each bread slice.
• Heat a cast iron skillet or non-stick skillet over medium heat and add the remaining 1 tablespoon butter and 1 1/2 teaspoons olive oil.
• Spread peanut butter, marshmallow creme, and chocolate-hazelnut spread into the other side of each bread slice and put slices together with butter-oil side on the outside, creating a sandwich.
• Place sandwiches in the hot skillet, cover the skillet, and cook until sandwiches are lightly golden brown, about 30 seconds per side.

SMORES COOKIE BARS

Steps:

• 1. Heat oven to 350°F Grease 8-inch square baking pan.
• 2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
• 3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
• 4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

CUPCAKE SMORES

Steps:

• 1. Prepare cupcakes according to package directions. When cooled, remove center of cupcake with a small paring knife, apple corer or tool made for this purpose. Fill pastry bag or zip type bag with marshmallow fluff. Pipe the marshmallow fluff in center hole of cupcake. Frost the cupcakes with a generous amount of chocolate frosting. Place graham cracker crumbs in small plate and roll edges of frosted cupcake in graham cracker crumbs. Unwrap mini chocolate bars and place one in the center of each cupcake.

EASY NO-COOK NUTELLA® SMORES

Steps:

• Spread 1 1/2 teaspoons chocolate-hazelnut spread onto 4 of the graham cracker halves. Spread 1 1/2 teaspoons marshmallow cream onto the remaining 4 graham cracker halves. Press 1 chocolate-hazelnut graham cracker half together with 1 marshmallow cream half. Repeat with remaining graham crackers.

SMORES GRANOLA BITES

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

SMORES SWEET POTATO DELIGHT

Steps:

• 1. Preheat the oven to 350 degrees F. Bake the sweet potatoes on a baking sheet for about 1 hour, or until soft when pierced. 3 .Let cool; remove the skins. Purée the potatoes in a food processor. In a medium bowl, combine the sugars with the cinnamon, nutmeg and salt. In a large bowl, lightly whisk the eggs. Whisk in 3 cups of the sweet potatoes, then the sugar mixture. Spoon half the mixture into a 9x 13 baking dish that has been sprayed with non stick baking spray.?Top with half the chocolate . Cover with the rest of the mixture. Arrange the remaining chocolate chips on top. Add a few more if needed? Bake in the center of the oven for about 1 hour Take out and top the dish with a bag of mini marshmallows. Put back in the oven until marshmallows are golden. Sprinkle graham cracker crumbs on top Top with chocolate syrup .Top with caramel syrup (optional)

ROCKIN' SMORES BARS

Steps:

• Grease an 8-inch-square baking pan.
• Heat the oven to 350 degrees.
• In a large mixing bowl, cream the butter and sugar until fluffy.
• Beat in the egg and vanilla extract.
• Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
• Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough.
• Spread a layer of marshmallow creme over the chocolate.
• Flatten the remaining dough into pancakes and lay them over the marshmallow.
• Bake until golden brown, about 30 minutes. Let the bars cool before serving.

SMORES CLUSTERS

Steps:

• In a large microwave safe bowl toss chocolate and oil. Microwave at 50% power 1-2 minutes stirring about halfway through.
• Stir in marshmallows and graham crackers.
• Spoon into paper lined muffin cups (1/3 cup each) and chill 1 hr or til firm.

SMORES FUDGE BARS RECIPE - (4.5/5)

Steps:

• Directions Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks. Preheat oven to 350°. Line a 9x9 baking pan with foil. Set aside. Mix all the ingredients for your crust together and press evenly into pan. Bake for 10 minutes. Remove from oven and set aside. Next make your chocolate filling. In a medium saucepan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust. Fluff; Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer. Turn oven on to broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden. Cut into squares when ready to serve. Notes: Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.

EASY LOW FAT S'MORES (SMORES)

Steps:

• Roast marshmallows over open flame (or you can break a full graham cracker sheet in half, place 1 marshmallow on top of it, and put it in the middle of the microwave for 15 seconds, skip to step three if you used the microwave).
• Break a full graham cracker sheet in half and place a roasted marshmallow on top.
• Drizzle desired amount of Hersey's chocolate syrup on top of the roasted marshmallow.
• Sandwich with the other half of the graham cracker sheet.
• Enjoy in moderation! :-D.

FROZEN SMORES ON A STICK

Steps:

• Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.;

STRAWBERRY / BANANA BELGIAN WAFFLE SMORES

Steps:

• 1. Place 1 quartered separated waffle on cookie sheet, add marshmallows to each quarter and optional chocolate chips .. put in broiler for approx. 1-2 minutes be careful not to burn ... remove from broiler add optional crushed walnuts, strawberries and banana slices .. top with other quartered waffle, press down lightly. Sprinkle with powdered sugar. Serve warm. Enjoy !
• 2. Note: you can substitute with other fruits of your choice such as canned peaches (juice drained), blueberries, raspberries. *Recipe can easily be doubled For simpler and quicker way use 8 toaster waffles

SMORES CUPS

Steps:

• 1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. 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. 2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. 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 to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. 3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. 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 40 minutes-1 hour or until set. Yield: 24 cups Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking. The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. 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.

SMORES IN A JAR

Steps:

• 1. Instructions 1. Place graham crackers in a zipper freezer food storage bag. Use a rolling pin or meat tenderizer to crush crackers into crumbs. (You'll need about 1 1/2 cup of crushed crumbs: one "sleeve" of graham crackers, or about 10 whole crackers equals 1 1/2 cup when crushed.) 2. Place graham cracker crumbs into quart-sized canning jar. Use a meat tenderizer to pack crumbs tightly into the bottom of the jar. 3. Place Peeps candies against the glass on all sides of the canning jar. Press lightly to create a well in the center of the jar. (You'll use approximately 2/3rds of the package; our Halloween recipe used 6 of a 9-pack package of Ghost Peeps.) 4. Add brown sugar to the space in the center of the Peeps, pressing gently to pack. 5. Gently add chocolate chips or M&Ms to the top of the canning jar. Seal jar with lid and sealer ring. 6. Embellish jar with fabric circle, ribbon or raffia. 7. Print a free printable gift tag, or create your own tag with the recipe below.
• 2. Print free printable gift tags for S'Mores In A Jar: •Easter Bunny S'Mores In A Jar Gift Tag •Halloween S'Mores In A Jar Gift Tag •Harvest S'Mores In A Jar Gift Tag Or, create your own gift tag with this S'Mores In A Jar Recipe: S'Mores In A Jar Recipe Empty jar into large bowl. Remove marshmallows and combine remaining ingredients, mixing well. Snip marshmallows into small pieces with scissors. Return to bowl; stir into dry mix. Melt 1/2 cup butter, and add melted butter, 1 teaspoon vanilla extract and 1/3rd cup buttermilk to bowl. Mix well. Press lightly into greased 9-by-9 inch pan. Bake at 350 degrees for 15 minutes.

SMORES BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease 9 x 13 pan using shortening.
• Line 9 x 13 pan with graham crackers until bottom is completely covered (You will need to cut a few to fit, yes you CAN cut graham crackers with a knife!)
• Prepare brownie mix according to directions for cake-like brownies.
• Pour prepared batter over graham crackers.
• Cook for 25-30 minutes until toothpick comes out clean (or if you like gooey brownies, you can underbake them by a few minutes.
• Remove from oven and sprinkle marshmallows over the top of the brownies, cover completely.
• Break chocolate bars into small pieces and sprinkle on top of marshmallows, try to distribute evenly for best results and appearance.
• Place back into oven for an additional 2-3 minutes, or until marshmallows have melted.
• Remove and let cool (or serve warm if you like) and cut into pieces.

SMORES WITH REESE'S CUPS

Steps:

• Split or break the graham crackers into twos and set aside.
• Next, you need to heat the marshmallows. There are several ways to do this.
• If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.
• If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.
• If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.

RICE CAKE SMORES

Steps:

• 1. If desired, spread penut butter on rice cake. On a microwave safe plate top rice cake with chocolate, then marshmallows. Do not cover. Microwave on 100% power for 18-20 seconds. Let stand for 30-60 seconds to cool to eating temperature.