S'MORES CONES RECIPE BY TASTY
These s'mores cones are the perfect way to end a night of camping. Consider it a dessert bar on the go. Use your favorite toppings or candies to make them your own!
Provided by Katie Aubin
Categories Snacks
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fill the waffles cones with the mini marshmallows, mini chocolate chips, mini peanut butter cups, and/or rainbow sprinkles.
- Wrap each cone individually in foil, working gently to avoid breaking the cones.
- Place over indirect heat over a fire or grill for 7-10 minutes, or until the marshmallows are melted. Remove from the fire with tongs and let cool.
- Unwrap the cones from the foil and serve.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 109 grams, Fat 29 grams, Fiber 5 grams, Protein 8 grams, Sugar 60 grams
RAINBOW S'MOREO COOKIES
Homemade Oreo-style cookies are pretty great on their own, but they're even better when you add graham cracker crumbs to the cookie dough, stuff them with marshmallow creme, and then roll them in sprinkles. You can change the color of the sprinkles depending on the holiday or occasion you're baking them for. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate until firm, at least 30 minutes., Shape dough into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Flatten with bottom of a glass dipped in sugar. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., Spread marshmallow creme on bottoms of half of the cookies; cover with remaining cookies. Roll sides in sprinkles. Serve immediately, or freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw cookies briefly before serving.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RAINBOW S'MORES RECIPE BY TASTY
Take your s'mores game to the next level with these homemade, rainbow vanilla marshmallows.
Provided by Tikeyah Whittle
Categories Snacks
Time 5h
Yield 6 servings
Number Of Ingredients 16
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!
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