MINI S'MORES
Combine marshmallow creme, chocolate, graham crackers and more for a summery delight at any time of year. -Stephanie Tewell, Elizabeth, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MINI SMORES PIE RECIPE BY TASTY
Here's what you need: graham cracker, unsalted butter, granulated sugar, heavy cream, unsalted butter, granulated sugar, dark chocolate, eggs, large marshmallows, foil cupcake liner, Muffin pan
Provided by Milloni Merchant
Categories Bakery Goods
Yield 20 mini pies
Number Of Ingredients 11
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!
Nutrition Facts : Calories 184 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
MINI-S'MORES HAND HELD
These mini pies are crunchy graham crackers, melty chocolate, gooey marshmallows- and put into a hand held pocket- a great Pillsbury recipe.
Provided by Pat Duran
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 425^. Line cookie sheet with Parchment paper. Unroll pie crusts. Using a 3-inch cookie cutter, cut 10 rounds from each crust. In small bowl , mix cracker crumbs and 1/4 c. sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 of the rounds on the parchment covered cookie sheet. Stir together filling ingredients. Spoon about 1 heaping Tablespoon of filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal or use tines of a fork. Bake 9-12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator. --- Note: Great filled with jam or pudding or prepared pie filling- May also drizzle frosting glaze on top. --- This recipe is especially good using pieces of your favorite candy bar inside and baked - oh so yummy! Better than the fried candy bars! You are going to love these- you can bet on it !!!
MINI TACO S'MORES
A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 34 mini tacos
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
- Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
- Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
- Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
- Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
- Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.
MINI S'MORES PIES
Using the handy shortcut of Pillsbury refrigerated pie crusts, these fast-prep hand pies combine crunchy graham crackers, melty chocolate and ooey-gooey marshmallows in one portable, snackable treat.
Provided by Sarah Caron
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 4
Steps:
- In small saucepan, heat whipping cream over medium heat until almost boiling. Stir in chopped chocolate; let stand 10 minutes. Stir with whisk until smooth.
- Spoon chocolate mixture evenly into crusts. Refrigerate at least 2 hours until firm.
- When ready to serve, set oven control to broil. Arrange marshmallows over pies. Place on cookie sheet. Broil 1 to 2 minutes until marshmallows are lightly toasted.
Nutrition Facts : ServingSize 1 Serving
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- Read my tips about making a perfect graham cracker crust before you get started. Using a food processor or blender, grind graham crackers into crumbs. (Alternatively, you can crush them in a plastic bag with a rolling pin.) In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until combined. (The mixture will be thick, coarse, and sandy.) Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact. Pre-bake crusts for 10 minutes, then let cool.
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