Smores Treats Recipes

Steps:

• Grease a 1/2 dry measuring cup with butter and line a 12-cup muffin tray with cupcake liners. Or grease the inside of the cups as well if you're not using liners.
• Melt the butter in a large pot over medium heat. Add all but 1 cup of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Let the filling cool off for a few minutes and then quickly fold in the reserved 1 cup marshmallows and the chocolate bars.
• Use the prepared measuring cup to scoop the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

Steps:

• Heat the broiler to high and set the rack in the upper third of the oven. Grease a broiler-safe 8- or 9-inch square pan, then add the marshmallows. (They won't fit in an even layer, and that's OK.) Broil until deeply browned and smoking, about 1 minute. (Watch closely, as broilers vary.) Stir to expose untoasted sides and broil once again until browned and just starting to smoke. Remove from oven, leaving the broiler on.
• In a large pot, melt the 1/2 cup butter over medium-high. Stir frequently until the hissing subsides and the butter smells toasted and is speckled brown, 3 to 5 minutes. (Keep watch: This happens quickly.) Turn off the heat, then add the marshmallows (the pan may still be hot), and stir vigorously until melted. Working quickly, add the cereal and salt and stir to combine. Add the chocolate and stir to combine.
• Immediately scrape the mixture into the prepared pan and press firmly into an even layer. Broil until the top is golden and charred in spots, about 1 minute, watching closely. Let cool completely, then cut into squares or bars. Store, covered, at room temperature for up to 3 days.

Steps:

• Make the graham crackers: Preheat the oven to 325˚ F. Line a baking sheet with parchment paper. Combine the milk, peanut butter and chickpea flour in a stand mixer fitted with the paddle attachment and mix until smooth (or mix the dough by hand). Roll out the dough on a floured surface until about 1/4 inch thick. Cut out 24 squares using a 2 1/2-inch fluted square cutter. Prick each square with a fork in 2 places to resemble a graham cracker and to allow steam to escape.
• Arrange the dough squares on the baking sheet and bake 18 minutes, then rotate the pan and bake until the graham crackers are golden brown around the edges, 4 to 10 more minutes. Let cool completely on the baking sheet.
• Make the carob filling: Combine the carob chips and vegetable oil in a bowl. Melt in the microwave in 15-second intervals, stirring. (Keep an eye on it - carob burns faster than chocolate.)
• Spread about 1 tablespoon of the melted carob mixture on the underside of 12 of the crackers, spreading it almost to the edges. Let cool and harden.
• Make the marshmallow filling: Mix the gelatin powder with the water in a small microwave-safe bowl and set aside until fully bloomed, 3 to 5 minutes. Microwave the mixture until pourable, 10 to 15 seconds.
• Clean out the mixer. Beat the egg whites in the mixer with the whisk attachment on medium speed until foamy.
• Pour in the gelatin mixture, increase the mixer speed to high and beat until stiff and glossy, 5 to 7 minutes. Transfer to a resealable plastic bag and snip a corner. Pipe a 2-inch mound of the marshmallow on top of the carob-covered graham crackers, then immediately top each with another graham cracker.

Steps:

• Line an 8-by-8-inch baking dish with parchment paper and lightly coat with cooking spray. Line a baking sheet with parchment paper.
• Combine the butter and marshmallows in a large microwave-safe bowl and melt in a microwave in 15 second intervals, stirring between every interval, until the marshmallows are completely melted. Alternatively, melt the butter in a large saucepan over medium heat, add the marshmallows and cook, stirring constantly, until the marshmallows are completely melted; remove from the heat. Add the cereal and salt to the melted marshmallow mixture and gently stir until the cereal is completely coated.
• Evenly press the mixture into the prepared baking dish. Set aside to cool for about 30 minutes or refrigerate for 10 to 15 minutes.
• Remove the treats from the pan and slice into 16 squares. Place them on the prepared baking sheet.
• Place the dark and white chocolate chips in each of 2 microwave-safe bowls. Melt in a microwave in 15 second intervals, stirring between every interval, until completely melted. Transfer the melted chips to 2 separate piping bags or resealable bags. Snip the tips and drizzle over the cereal treats, then sprinkle with the marshmallow bits. Before serving, allow to set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes.

Steps:

• Melt chocolate chips in a microwave safe bowl at 15-30 second intervals so not to burn the chocolate.
• once chocolate is melted add mini marshmallows until coated, do not mix too much as the marshmallows may start to melt if allowed to stay in the warm chocolate too long.
• Spoon tablespoonfuls onto waxed paper.
• Sprinkle with crushed graham crackers while chocolate is still wet.
• Place in refrigerator to set.
• Keep in a cool place to keep the chocolate from melting.