Smores Fondue Bites Recipes

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

Steps:

• Scald the cream by warming it in a small saucepot over medium heat until bubbles form around the edges and steam rises from the surface.
• Place the chocolate in a large bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until well mixed, then whisk in the sour cream. Place the ganache into 6 small ramekins.
• Pulse the graham crackers and almonds in a food processor until well chopped (or chop finely by hand). Divide among the ramekins.
• Thread the strawberries, chopped fruit, and marshmallows onto skewers. Rotate the skewers over a campfire or open flame until the marshmallows are toasted.
• Dip the skewers into the chocolate fondue and enjoy!

Steps:

• Heat a double boiler over medium-low heat. Add the chocolate and cream, and stir until melted. Stir in the whiskey.
• Pour the chocolate sauce into a bowl. Place the graham cracker crumbs in a small bowl. Place the cooking gel container into a cast-iron mini cocotte, light it and toast the marshmallows on sticks.
• Dip the marshmallows into the chocolate sauce, and then into the graham cracker crumbs.

Steps:

• Preheat oven to 350 degrees
• Spray pan with non stick spray.
• In a medium sized bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
• Evenly spoon the mixture to the 24 mini muffin cups. Press along the bottom and sides to make a cup.
• Bake for 5 minutes
• While they are baking cut 12 large marshmallows in half.
• Remove the pans from the oven and place one piece of the Hershey bar in the graham cracker cup and cover with 1/2 of marshmallow (cut side facing down).
• Turn your oven on broil
• Put the pan back in and broil for 1-2 minutes (WATCH THEM!!) Take them out as soon as they start to brown. (I like mine light brown so I only did a minute)
• Let cool and take out of the pan when you are ready to eat!

Steps:

• Combine all ingredients in a bowl or stand mixer until well combined.
• Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper.
• Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month).

Steps:

• Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
• Transfer to a fondue pot.
• Spoon the marshmallow crème into the center of the chocolate. Do not stir.
• Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
• Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.