Marshmallow Smores Treats Recipe By Tasty

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, stir together ½ cup water and the gelatin powder. Let sit for 10 minutes to bloom.
• In a small pot fitted with a candy thermometer, combine the granulated sugar, corn syrup, and remaining ½ cup water. Cook over medium-high heat, without stirring, until the temperature reaches 240°F (115°C), 15-20 minutes.
• Turn the mixer speed to medium-low and slowly drizzle the sugar syrup into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is opaque white and doubled in volume, 8-10 minutes. Add the salt and vanilla and beat for 2 minutes more.
• Divide the marshmallow mixture evenly between 3 medium bowls. Add the red food coloring to one bowl, yellow food coloring to another, and blue to the last and stir until each bowl is evenly colored.
• In a small bowl using a fork or whisk, stir together the cornstarch and powdered sugar.
• Use a pastry brush to evenly grease a nonstick 8-inch square pan with the vegetable oil. Use a small sieve to dust the pan with some of the cornstarch and powdered sugar mixture. Tilt the pan to coat evenly, then tap out any excess.
• Using ice cream scoops, alternate scooping each color marshmallow into the prepared pan, working quickly so the marshmallow does not begin to set. Swirl the colors together using a skewer or knife. Dust the top with more of the powdered sugar mixture.
• Let the marshmallows at room temperature, uncovered, for at least 4 hours, up to overnight.
• Run a butter knife or fish spatula around the edges of the pan to loosen the marshmallow, then invert onto a cutting board. Cut into 9 equal squares. Dust the cut marshmallows all over with more of the powdered sugar mixture to prevent sticking. Store in an airtight container in a cool, dry place for up to 1 month, or freeze for up to 2 months.
• Make the s'mores: Preheat the oven to 300°F (150°C).
• Place the marshmallows between chocolate or honey graham crackers with a piece of milk or white chocolate. Toast in the oven for 1-2 minutes, until the marshmallows are just softened and the chocolate is beginning to melt.
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a parchment-lined baking sheet, cover the bottom of the tray with half of the graham cracker halves.
• Layer a piece of milk chocolate on top of each of the graham cracker, top each piece of chocolate with two marshmallow halves, and top the marshmallows with the remaining graham crackers.
• Bake for 5 minutes, or until the marshmallows soften.
• Press the top graham crackers to help reset any graham crackers that may have fallen or tilted during baking.
• In the first column, layer dark chocolate on top of each graham cracker.
• In the second column, layer pieces of the cookies 'n' cream bar on top of each graham cracker.
• In the third column, layer peanut butter cups on top of each graham cracker.
• In the fourth column, layer the mint chocolates on top of each graham cracker.
• In the fifth column, layer the pieces of white chocolate on top of each graham cracker.
• In the sixth column, layer the chocolate caramels on top of each graham cracker.
• Cover all columns with the remaining marshmallow halves.
• Bake for 8-10 minutes, or until the marshmallows are golden brown.
• Enjoy!

Steps:

• Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
• Add the mini chocolate chips, ¼ tsp salt, and marshmallow fluff.
• Mix until well combined.
• Roll the mixture into 1-inch (2 ½ cm) balls and place on a wax paper lined baking sheet.
• Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove balls from the freezer and individually roll in melted chocolate to coat.
• Place back on a wax paper lined tray and sprinkle with coarse salt.
• Chill until firm.
• Enjoy!

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine ingredients for the box cake mix. Transfer them into cupcake tins and bake for 20 minutes. Let them cool completely.
• In a large bowl, combine powdered sugar, vanilla, marshmallow cream, and butter. Mix until frosting forms.
• Place into a piping bag or plastic bag and cut the corner.
• Pipe on the frosting and top it off with the graham cracker crumbs.
• Enjoy!

Steps:

• Spray 9x13 pan with non-stick cooking spray.
• Combine all but 1 cup marshmallows and butter in microwave safe bowl.
• Microwave on high 2 minutes or till melted and combined. Cook in 30 second intervals till combined.
• Add vanilla, mixing throughly. Then add cereal till combined.
• Add chocolate chips and reserved marshmallows.
• Pour into prepared pan, pressing with oiled fingers to make even. Cool on counter till sets up firm, approximately 1 hour.

Steps:

• Crush all graham crackers into large chunks. Around the size of a quarter works best.
• Microwave marshmallows and butter together in a large bowl for about two minutes, stopping to stir after one and a half minutes. Marshmallows should still be a little fluffy, but fully combined with the butter.
• Add graham crackers to marshmallows and mix until crackers are well coated.
• Place mixture in a large dish and spread evenly.
• Microwave chocolate chips for 60 seconds, stopping after 30 seconds to check and stir. If still not melted, microwave in 15 second increments until melted.
• Cover with melted chocolate.
• Cut into equal pieces.
• Enjoy!

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
• Bake at 350˚F (175˚C) for 10 minutes.
• Remove from heat and cool.
• Serve with chocolate syrup and crumbled graham crackers.
• Enjoy!

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.