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.

Chocolate Marshmellow Frosting

 

Ingredients:

• 2 cups powdered sugar
• 1/2 cup cocoa powder
• 3/4 cup marshmallow creme
• 4 tablespoons butter
• 1/4 cup whole milk
• 1 teaspoon vanilla

Directions:

1. Sift sugar and cocoa powder together into a large mixing bowl.
2. Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
3. Stir until melted, 2-3 minutes and remove from heat.
4. Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
5. Stir until the frosting is smooth and satiny.

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!

Marshmellow Frosted Brownies

Ingredients

• 1 box brownie mix, prepared as directed on the box for cake-like brownies in 9x13 pan
• 1 bag miniature marshmallows
• 1/2 cup butter
• 4 Tbsp. unsweetened cocoa powder
• 3 Tbsp. milk
• 3 Tbsp. water
• 3 1/2 cups powdered sugar
• 1 tsp. vanilla extract

Directions:

1. Prepare brownie mix as directed for CAKE LIKE brownies in 9x13 pan. Bake as directed.
2. When brownies are done, pour the bag of miniature marshmallows over the top and place back into the oven for a few minutes until the marshmallows are puffy and melted. Cool brownies and then prepare frosting.
3. Frosting: Bring butter, cocoa, water, and milk to a boil. Remove from heat. While still hot, add powdered sugar and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool before cutting. 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 

Super Easy Microwave Rocky Road Fudge

 

2 c. semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 c. mini marshmallows

1 1/2 c. pecans or walnuts, roughly chopped

Line a 9x13 baking dish with foil or parchment paper and grease lightly; set aside.  Combine chocolate chips and sweetened condensed milk in a large, microwave-safe dish.  Microwave for one minute, then stir.  Continue microwaving for another minute, stirring every 30 seconds just until the chips are completely melted.  Stir in the vanilla and then fold in the mini marshmallows and chopped nuts.  Press mixture evenly into prepared baking dish.  Cover and refrigerate until ready to serve (at least a few hours or until set up).  Lift from pan and cut into pieces.  

Easy PayDay Candy Bars

Ingredients
3 cups salted peanuts (no skins), divided (16 ounce container)
2-1/2 tablespoons butter
2 cups peanut butter chips
14 ounces sweetened condensed milk
2 cups miniature marshmallows
Directions
Place 1-1/2 cups peanuts in the bottom of an ungreased 7 x 11-inch baking dish lined with parchment paper.
In a large saucepan melt the butter and peanut butter chips.  Stir until smooth.  Remove from heat.  Stir in the condensed milk and marshmallows.  Stir until smooth and combined.
Pour peanut butter mixture over peanuts in pan.  Sprinkle with remaining 1-1/2 cups peanuts over top or peanut butter mixture.
Cover and refrigerate until chilled.  Then cut into sticks.

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!

Fluffernutter Chocolate Chip Cookies

 

Ingredients:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12 oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 (8 oz. pkg.) Jet-Puffed Stacker Mallows Marshmallows
• 1 cup Peanut Butter

Instructions

1. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
2. Flatten 2 tbsp of dough onto parchment lined baking sheets. Add 1 Jet-Puffed Stacker Mallows Marshmallow to middle of each cookie, top with 1 tsp of peanut butter. Form dough around marshmallow and peanut butter.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Gooey Brownie Crunch Bar Recipe

Ingredients

1 box brownie mix ( plus ingredients on box)

1 bag of Oreo cookies, crushed

1 bag mini marshmallows (use approximately 3 cups)

Directions

Preheat oven according to directions on the brownie box.  Spray a 9×13 baking dish with non stick cooking spray and set aside.

Mix brownies as directed on box.

Pour half of the brownie mix into the prepared pan.  Sprinkle half of the crushed Oreo cookies on top of the brownie mix.

Cover with marshmallows.

Put the other half of the crushed Oreo cookies in the remaining browning mix  and put dollops of mix on top of the marshmallows.

Bake as directed on brownie mix box.  ( I baked mine for 30 minutes) Cool completely and cut into bars.

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.

Fluffernutter Blondies

Fluffernutter Blondies
by: Back For Seconds

• 1/2 cup melted butter
• 2 cups brown sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups flour
• 1/3 cup peanut butter

Fluffernutter Frosting

• 3/4 cup peanut butter
• 3 Tbs soft butter
• 1 jar marshmallow fluff

Preheat oven to 350*

In a large mixing bowl beat melted butter and brown sugar for about 5 minutes. Add eggs and vanilla and mix. Combine flour, baking powder, and salt in a separate bowl and slowly add it to the wet mixture beating until well combined.  Spoon batter into 13x9" greased baking dish. Soften peanut butter in microwave and drizzle over blondie batter, then use a knife to swirl it through the batter. Bake for 25-30 minutes. It is done when the edges start to brown and the center in no longer jiggly. Be careful not to over bake - you want these to be gooey and chewy! Frost while still hot.

For the frosting, beat together all ingredients very well. It will be sticky. Spread over hot blondies and it will melt a little making it easier to frost. Cover and store at room temperature. 

Can't get enough blondies? Check out these fun recipes by some of my blogging buddies:

Caramel Marshmallow Popcorn

Ingredients

• 1 package microwave popcorn popped
• 1/2 cup butter
• 1 cup brown sugar
• 2 Tbsp. light corn syrup or honey
• 1/2 tsp. vanilla
• 12 large marshmallows

Instructions

1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.