Pocky Smores Recipes

Steps:

• Open the packet of Pocky and the bag of marshmallows.
• Carefully skewer several marshmallows (depending on their size) onto each Pocky. It may be easier to make a hole in the marshmallows using a skewer before threading them onto the Pocky, as the Pocky are prone to breaking. Do not overload the Pocky, as they may break under the weight of the marshmallows. The marshmallows can also catch fire, so leave enough Pocky to keep a safe distance from your hand and the marshmallows should this occur.
• Using your stove, a kitchen blowtorch, or, preferably, an open fire, toast the marshmallows, being careful not to burn the marshmallows or yourself. Allow to cool slightly before devouring.

Steps:

• Heat oven to 350°F. In large bowl, combine all base ingredients except marshmallows and chocolate chips; beat at low speed until crumbly. Press mixture firmly in bottom of ungreased 13x9-inch pan.
• Bake at 350°F. for 12 to 15 minutes or until light golden brown.
• Remove partially baked base from oven. Immediately sprinkle with marshmallows and 1 cup chocolate chips.
• Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Remove from oven; cool while preparing topping.
• In large saucepan, combine all topping ingredients except cereal and peanuts. Cook over medium heat for 2 to 3 minutes or until margarine and chocolate chips are melted, stirring constantly. Stir in cereal and peanuts. Immediately spoon warm topping evenly over baked base; spread gently to cover. Refrigerate 1 hour or until firm. Cut into bars.

Steps:

• Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
• Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
• Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
• Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
• Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
• Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.