Chocolate Marshmellow S'mores Cupcakes

 

Graham Cracker Layer:

• 1 cup graham cracker crumbs
• ¼ cup melted butter
• 2 tbsp. sugar
• pinch of salt

Cupcakes:

• 1 pkg. Devil's Food Cake Mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water
• 2 cups marshmallow fluff
• 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
• 2 packets Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix
• 2 tbsp. graham cracker crumbs
• 24 mini-marshmallows

1.  Preheat oven to 350°F. Place cupcake liners in muffin pans.

2. Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl.
3. Place 2 tsp. of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners.
4. Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool.
5. Meanwhile, prepare cake batter as directed on package. Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full.
6. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
7. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
8. Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer.
9. Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
10. Pour 1 packet of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
11. Frost cupcakes with the Chocolate Marshmallow frosting you just created.
12. Sprinkle tops of cupcakes with extra graham cracker crumbs and garnish with a mini-marshmallow.

13. Tip:

1. To replicate the cupcakes in the photo, pipe frosting using a piping bag and large round decorator tip.

No Bake Cookie Dough S'mores

Ingredients

1/2 cup butter, softened

3/4 cup brown sugar

1 teaspoon vanilla

1 cup flour

pinch salt

3/4 cup miniature chocolate chips

5 S'more Mallows (large flat marshmallows from Jet Puffed)

20 graham cracker squares

1 package chocolate CandiQuik (16 oz.)

sprinkles

Instructions

1. Cream together the butter, sugar, and vanilla. Add the flour and salt and mix well. Stir in the chips by hand. Set aside.
2. Cut the marshmallows in half. Place the cut side down on a graham cracker square. Take a ball of dough and mold it into the shape and size of the marshmallow. Place on top of the marshmallow and top with another graham cracker square. Press down lightly.
3. Place the unwrapped tray of CandiQuik in the microwave. Heat for 1 minute. Stir. Heat again for 20-30 seconds. Stir until melted and creamy.
4. Using a fork, place the s'mores one at a time into the melted chocolate. Use a spoon to spread the chocolate all over the crackers. Gently remove using the fork. Hold over the chocolate tray and tap the wrist that is holding the chocolate. Do this very carefully so the cracker does not fall off into the chocolate again. When all the excess chocolate has dripped off, place on a piece of wax paper and top with sprinkles. Let set. Store in a loosely sealed container. Makes 10 s'mores.

S'mores Dip

• 1 14 ounce can sweetened condensed milk
• 1 1/2 cup chocolate chips
• 1/2 cup marshmallow cream
• graham crackers for serving

1.  In a microwave safe bowl, melt the sweet and condensed milk and chocolate chips together stirring every 30 seconds.

2.  Once melted, add the 1/2 cup marshmallow cream by spoonfuls and put in the microwave for another 20 seconds until the marshmallow is softened and swirl the marshmallow cream throughout creating a marbled look.

3.  Serve immediately with graham crackers and enjoy!

S’mores Bark

Ingredients
1 pound milk chocolate (chocolate chips are great)
2 tsp vegetable oil, to help melt the chocolate
1 cup broken graham crackers
1 cup marshmallows
You can always add more grahams and marshmallows!

Directions
Line a 9 X 13 inch cake pan with parchment paper, don’t skip this step thinking you can just use cooking spray.. I tried on one pan and it didn’t release the bark. Leave some overhang, so the parchment paper goes up on the sides of the pan.

Next you want to melt the chocolate, I like to do that in the microwave. Put the chocolate chips in a microwaveable bowl along with 2 tsp of vegetable oil. Melt the chocolate by 30 second intervals, stirring each time. Once the chocolate is melted, pour it into the prepared pan making a flat, even layer.

Now add the marshmallows and broken graham crackers, pushing each one into the chocolate. Refrigerate until firm, at least 1 hour. Then peel off the parchment paper and break the bark into pieces. Store in the refrigerate until 

S'more Roll Up Cookies

* pie crust
* 1/2 cup marshmallow cream
* 2 Tbsp. cream cheese, softened
* 2 Tbsp. sugar
* 1/2 cup milk chocolate chips
* 1/2 cup crushed graham cracker crumbs

Roll out your pie crust.  We just used the store bought kind because I don't know how to make pie crust =o)  Cut it into rectangles about 1 1/2 inches wide by 4 or 5 inches long.  (It's totally up to you based on how fat you want them to be.

Mix the marshmallow cream, cream cheese and sugar together.  Spread over pie crust rectangles.  Sprinkle with chocolate chips and roll up.

Sprinkle one side with the graham cracker crumbs and bake in a 425 degree oven for about 6 - 10 minutes.  Again, this depends on how big you make them.  You want them slightly golden brown.

They are delicious and gooey and perfect!

S'mores Popcorn

Ingredients

• 8 c. popped popcorn
• 2 c. miniature marshmallows
• 1 1/2 c. chocolate candy bar chunks (about 16 snack sized)
• 2 c. Golden Grahams cereal
• 12 oz. white almond bark (I use Candiquik)
• 1 tsp. shortening
• blue gel food coloring
• 1/4 c. colored sprinkles

Instructions

In a large bowl, combine the popcorn, marshmallows, candy bar chunks, and cereal. In a microwave safe bowl, place the white almond bark and shortening. Heat and stir every 30 seconds until melted. Remove 1/4 c. melted almond bark and set aside. Pour 1 1/4 c. melted bark over the popcorn. Toss until everthing is coated. Pour out onto a wax paper lined baking sheet. Refrigerate about 5 minutes. Break into chunks.

In a bowl, combine the leftover 1/4 c. melted almond bark and tint with the blue food coloring, until it is the color you want. Place the blue chocolate into a plastic baggie and cut off the tip. Drizzle over the popcorn and sprinkle with colored sprinkles. Store in a sealed container.

S'mores Krispy Treats

• 1/4 cup butter
• 1 (10 oz) bag regular marshmallows
• 1 box of Golden Graham cereal
• 1-2 cups Chocolate Chips

In a large sauce pan, melt butter over medium heat.  Add marshmallows and keep stirring until the marshmallows completely melt and you get a marshmallow sauce.  Remove from heat.

Add Golden Grahams and stir until they are all well coated.  You can chose to crush some up before adding them if you want some smaller pieces.  Next stir in chocolate chips.

Grease a 9×13 pan and press S’mores down.

Once they are all pressed down and cooled, drizzle with some melted chocolate chips over if you would like for a prettier appearance.  I forgot to in my picture, but I think they still look pretty without!

Enjoy!

Golden Graham Smores Treat

Ingredients:

• 8 cups Golden Grahams® cereal
• 5 cups miniature marshmallows
• 1 1/2 cups milk chocolate chips
• 1/4 cup light corn syrup
• 5 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1 cup miniature marshmallows, if desired

1 Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

2 Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

3 Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.