Grilled Crispy Treat Smores Recipes

Steps:

• Preheat a gas or charcoal grill to medium heat and line a sheet pan with aluminum foil.
• Spread 15 graham crackers with chocolate spread and line them up on the prepared sheet pan. These will be the sandwich bases.
• Using 2 spoons, dollop the marshmallow cream evenly on the chocolate-spread graham crackers. Sprinkle the mini marshmallows evenly across the graham crackers. Do the same with the caramel chips, chocolate chips and toffee bits. Top each bottom cracker with a top cracker to create a sandwich.
• Place the sheet pan on the grill. If your grill has a lid, close it. If your grill does not have a lid, flip a second sheet pan over and rest on top of the pan of s'mores to create a lid. Cook until everything is deliciously melted, about 25 minutes. Serve warm.

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

Steps:

• Heat the broiler to high and set the rack in the upper third of the oven. Grease a broiler-safe 8- or 9-inch square pan, then add the marshmallows. (They won't fit in an even layer, and that's OK.) Broil until deeply browned and smoking, about 1 minute. (Watch closely, as broilers vary.) Stir to expose untoasted sides and broil once again until browned and just starting to smoke. Remove from oven, leaving the broiler on.
• In a large pot, melt the 1/2 cup butter over medium-high. Stir frequently until the hissing subsides and the butter smells toasted and is speckled brown, 3 to 5 minutes. (Keep watch: This happens quickly.) Turn off the heat, then add the marshmallows (the pan may still be hot), and stir vigorously until melted. Working quickly, add the cereal and salt and stir to combine. Add the chocolate and stir to combine.
• Immediately scrape the mixture into the prepared pan and press firmly into an even layer. Broil until the top is golden and charred in spots, about 1 minute, watching closely. Let cool completely, then cut into squares or bars. Store, covered, at room temperature for up to 3 days.