Let’s get carried away with summer a little. Or, a lot.
Let’s take the classic summer treats, S’mores, and put them in the kitchen instead of around the campfire.
You might not have imagined it before, but those three magic ingredients that make S’mores so irresistible — chocolate, marshmallow and graham crackers — can also lend their flavor combination to dessert bars, cheesecake and cookie cups.
See just how popular you’ll be with one of these recipes.
Chocolate Cake Mix S’mores Bars
1 box chocolate cake mix
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
5 large graham cracker sheets
1 cup milk chocolate chips
4 cups mini marshmallows
Preheat the oven to 350 degrees. Line an 8-by-16 baking dish with foil, and grease liberally with cooking spray or butter. Set aside until needed.
In the bowl of a stand mixer, add the chocolate cake mix, butter, eggs and vanilla. Beat until smooth and fully combined. The dough will be stiffer, more like a thick cookie dough.
Press the dough into the prepared baking dish. Top with a complete layer of graham crackers. Sprinkle the chocolate chips on top and then top with the mini marshmallows.
Place the pan in the oven and bake until the cake is fully cooked and the marshmallows are browned, about 20 minutes.
Remove the pan from the oven and place on the counter to cool completely. Before cutting, place the pan in the refrigerator or freezer and allow it to get nice and cold. This will allow for easy cutting. Plus, the bars taste amazing cold.
Cut into approximately 20 bars. These last up to 4 days in a sealed container.
No Bake S’mores Cheesecake Pie
FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/8 tsp salt
6 tablespoons butter, melted
FOR THE CHEESECAKE:
12 ounces low-fat cream cheese, softened
4 ounces (or about half a container) marshmallow fluff
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
8 ounces whipped topping
1/2 cup chocolate chips
3 to 4 tablespoons marshmallow bits
1 (1.55-ounce) Hershey’s candy bar, broken into pieces
1 sheet graham crackers, broken into pieces
Preheat oven to 350 degrees. Lightly spray a 9-inch pie plate with non-stick cooking spray.
In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Stir in melted butter until graham cracker mixture is coated.
Press into the bottom and sides of prepared pie plate. Bake for 8 minutes or until just starting to turn golden brown. Remove from oven and cool completely.
While crust is cooling, beat together cream cheese and marshmallow fluff until thoroughly combined. Add in confectioner’s sugar and vanilla extract and beat until smooth. Gently fold in whipped topping. Stir in chocolate chips.
Pour cream cheese mixture into cooled pie crust. Refrigerate for 4 hours or overnight.
Right before serving, top with marshmallow bits, Hershey’s pieces, and graham cracker pieces. Slice and serve.
Store leftovers in the refrigerator. Makes 8 servings.
S’mores Chocolate-Chip Cookie Cups
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla
3/4 cup cinnamon graham cracker crumbs
1 cup semisweet chocolate chips
15 marshmallows, cut in half lengthwise
30 chocolate pieces
Preheat oven to 350 degrees. Grease two mini muffin pans.
In a medium bowl, whisk together the flour, salt, and baking soda.
In a large mixing bowl, beat together the butter and brown sugar until creamy, 2-3 minutes. Beat in the egg then add the vanilla. Add the graham cracker crumbs then gradually beat in the flour mixture. Add the chocolate chips.
Divide the dough among 30 mini cups (roughly 1 1/4-inch balls). Bake 10 minutes. Immediately press a marshmallow half into each cup.
Preheat the broiler. Broil the marshmallows until they are puffed and toasted (you may need to rotate your pans if your broiler doesn’t heat evenly). Immediately top with a chocolate piece. Let cool completely before removing from the pans.