City Smores No Cook Recipes

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

Steps:

• For the chocolate layer: In a bowl, whisk together the milk and pudding mix and allow to firm up according the instructions on the box.
• For the marshmallow layer: In a stand mixer, blend the marshmallow and whipped topping until smooth.
• For the layers: Line the bottom of an 8-by-8-inch dish with graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the crackers. Add another layer of the crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving.

Steps:

• Break graham cracker in half.
• Spread Nutella on half.
• Spread marshmallow creme on the other half.
• Put together like a sandwich and enjoy!
• Makes 4 sandwiches.

Steps:

• Spray a 9-inch springform pan with cooking spray. Combine the sugar and 6 ounces (12 sheets) graham crackers to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling.
• Sprinkle the powdered gelatin over 1/4 cup cold water in a small microwave-safe bowl and allow to sit for 5 minutes. Microwave the gelatin in 15-second intervals, stirring or whisking vigorously in between each, until the mixture is very hot and the gelatin has completely dissolved, about 45 seconds total. Allow to cool completely to room temperature.
• Combine the cream cheese, marshmallow creme and a pinch of salt to a large bowl, then use an electric mixer to blend until completely smooth. Add the cooled gelatin mixture and blend until thoroughly combined. Pour into the prepared crust, smoothing out the top with a rubber spatula. Cover with plastic wrap and refrigerate until completely set, at least 6 hours and up to overnight.
• Remove the plastic wrap and place the cheesecake on a cooling rack set over a baking sheet. Run a small offset spatula or paring knife around the edges of the cheesecake to loosen it from the pan, then open the pan's clasp and remove the outer ring. Use the off-set spatula or the back of the paring knife to smooth out the sides of the cheesecake.
• Break 2 chocolate bars into small pieces and add to a medium microwave-safe bowl. Microwave in 15 second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Drizzle the chocolate back and forth over the top of the cheesecake with a spoon, then place back in the refrigerator until the chocolate has hardened, about 20 minutes.
• Pile the marshmallows on top of the cheesecake. Use a kitchen torch to toast the marshmallows, then break up the remaining graham crackers and chocolate bar into large pieces and stand the pieces up in the marshmallows.
• Allow the cheesecake to sit at room temperature for 15 minutes (so the marshmallows aren't super gooey when you cut into it), then slice and serve immediately.

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.