S'MORES BARS RECIPE BY TASTY
Here's what you need: mini marshmallows, butter, wheat cereal, graham cracker, chocolate
Provided by Claire Nolan
Categories Snacks
Yield 12 bars
Number Of Ingredients 5
Steps:
- Microwave ½ of the marshmallows and butter in a bowl, stirring every 15 seconds, until fully melted.
- Add cereal and graham crackers into the bowl and mix until well coated. Let the mixture cool to room temperature.
- Add the chopped chocolate bars and mix just until combined.
- Line a baking dish with parchment paper and pour the cooled mixture into the pan.
- Press into the edges of the pan and top with more chocolate pieces and remaining mini marshmallows.
- Cool in the refrigerator for at least 2 hours. Cut and serve.
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 34 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 16 grams
S'MORE BARS
Once school starts, it can be hard for kids to let go of summer. These great-tasting bars will bring back sweet campfire memories-whether the treats are served for dessert or as an after-school snack. -Lisa DiPrima, Wilton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 251 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 127mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT BARS
Steps:
- Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.
HAZELNUT-CARAMEL BARS
We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
- In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
- Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)
Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
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