Smores Ice Cream Bars Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 8 to 10 minutes or until set. Cool 30 minutes.
• Spread softened vanilla ice cream on top of baked crust. Top with 1 1/2 cups cereal; press pieces into ice cream layer. Freeze 1 hour.
• Remove from freezer; evenly spread softened chocolate ice cream on top of cereal layer. Cover; place in freezer about 3 hours or until firm.
• In medium bowl, stir whipped topping and marshmallow creme until well blended; spread on top of bars. Sprinkle 1 cup cereal on top; drizzle with chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

Steps:

• Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows.
• Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover.
• Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.

Steps:

• For the crust: Place the bowl of a stand mixer in the refrigerator to chill.
• In a small saucepan, melt half the butter over medium-low heat. Cook, swirling occasionally, until the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and cool to room temperature.
• In a food processor fitted with the blade attachment, add half of the graham crackers and salt. Process into fine crumbs. Add the cooled brown butter and process until the mixture starts to clump. Dump the graham cracker mixture into a pie dish. Using the flat bottom of a glass or dry measuring cup, press the crumbs in an even layer on the bottom and up the sides. (At this point, you can freeze the crust for 30 minutes to firm up, or continue with the next step.)
• Warm half the hot fudge sauce (1 1/4 cups) to an easily spreadable consistency (it shouldn't be hot). Pour the fudge over the graham cracker crust and, using an offset spatula, gently spread the fudge in an even layer on the bottom and up the sides of the crust. Place in the freezer for 1 hour until firm.
• Repeat the process for the brown butter graham cracker crust and fudge application for the second pie.
• To toast the marshmallows: Use a brûlée torch to toast. Alternatively, you can place an oven rack in the upper third position and preheat the oven to broil. Space the marshmallows 2 inches apart on a rimmed baking sheet. Broil until toasted, 30 seconds to 1 minute. Remove from the oven to cool completely, then place in the freezer while you make the ice cream.
• To make the ice cream: In the chilled bowl of the stand mixer fitted with the whisk attachment, beat the heavy cream to stiff peaks. Add the condensed milk, marshmallow creme, vanilla and salt and beat on high speed to fully combine, 30 seconds (it's a-okay if there are little bits of marshmallow in the cream). Working quickly, transfer half of the no-churn ice cream to a frozen pie crust, saving the remaining half for the second pie. Top each pie with 8 toasted marshmallows, pressing them into the ice cream. Freeze until very firm, at least 6 hours or up to overnight. Shave the chocolate on top to garnish. Slice and serve immediately.

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
• In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
• In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
• In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
• Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
• Process mixture in ice cream machine according to manufacturer's instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
• In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
• To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

Steps:

• Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
• Wrap each cone tightly in aluminum foil.
• Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.