Holiday S'Mores

I recently went to a Christmas party with our "adopted family" and found myself in baking heaven with soooo many new cookies, candies and sweets to put myself into a diabetic coma for a week! After completing the difficult task of taste testing each item (someone had to complete this difficult task!!!!), I found my new favorite cookie/bar of the holiday season to be the holiday s'mores! Being a new mom and a wife who is working extra hours, I found this recipe even more satisfying when I was told the recipe and realized just how simple, quick and tasty it was. 
So - stop at the grocery store on your way home and have fun baking these treats tonight! I hope you enjoy them as much as I did!!!!!!


Merry Christmas and Thank You to Holly for including me as part of her 12 Christmas Bloggers!!!
Michelle


Holiday S'mores

(Makes 36 bars)

12 Chocolate graham crackers(or enough to cover entire bottom of pan)

3/4 cup butter

3/4 cup firmly packed brown sugar

3 cups miniature marshmallows

1 cup  candy coated milk chocolate pieces (like M & M's - Christmas colors are a nice touch)

Heat oven to 375 degrees. Line 15 x 10 x 1" jelly-roll pan with aluminum foil leaving 1" overhang

on ends: spray foil with no-stick cooking spray. Place graham crackers onto foil so sides touch.

Melt butter and brown sugar in 2 quart saucepan over medium heat, stirring constantly, until smooth

and mixture just comes to a boil (4 - 6 minutes). Pour evenly over the graham crackers. Bake for

5 - 6 minutes or until bubbly. Remove from oven; sprinkle with marshmallows. Continue baking until 

marshmallows begin to soften (2 - 3 minutes). Sprinkle with candy. Cool completely. Lift from pan 

using foil as a handle. Cut into bars.

Pumpkin Spice Rice Krispie Treats.

Who doesn't love Rice Krispie treats!?  They are one of the easiest treats to make and I'm sure one of the most popular desserts for kids and adults alike.

Now think browned butter and pumpkin pie spice.  Rice Krispies taken to another level.  One that I liked.

Pumpkin Spice Rice Krispie Treats.
(Recipe from Cookies & Cups)
1/4 cup butter
1 regular sized package of marshallows (large or mini)
6 cups rice krispies
1 teaspoon pumpkin pie spice

Grease 9x13 dish.  Melt butter slowly in saucepan.  Once melted continue heating until it becomes brown.  Be careful not to burn.  Add marshmallows and pumpkin pie spice to saucepan and melt/combine with butter.  Pour mixture over rice krisipies and mix until rice krisipies are coated.  Pat into prepared dish.  Cover and allow to set up.  Serve same day or next day.

These taste much better and are much easier to make than they are to photograph!  They are the perfect treat for your next get together this season!

S'Mores Pie.

I must prefix this post with a warning.  This pie is dangerous.  Maybe even lethal.  That is, if you are: trying to lose weight, trying not to eat sweets, home alone for any extended period of time...the list goes on and on.

That being said, make this pie!!

You may remember my love of all things s'mores with the exception of a "true" s'more.  Add this to the list!  This dessert is similar to the s'mores cookie bars, but in the shape of a pie.  Genius!  (As is pinterest which led me to this gold mine!

S'mores Pie.
(Recipe Adapted from Cookies & Cups)


Crust:
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder

Beat butter and sugar.  Add egg and vanilla beating until combined.  Slowly add in dry ingredients - beating  until combined.  Press half of the crust into the bottom and sides of a greased 9-inch pie plate.  Save remaining crust for the top.

Filling:
1 container marshmallow creme (7 ounce)
5 Hershey's chocolate bars (broken into small pieces)

Evenly spread marshmallow creme on top of the pie crust.  Top with chocolate pieces.  Pat top crust into sections covering the top of the pie and pressing any seams together as you go.  Bake for 20 minutes in a oven heated to 350 degrees.

Allow to cool and serve!

Really, I can't imagine a more tasty pie.  I just can't decide if I prefer the pie room temperature or before the pie has cooled completely and the chocolate is still a little melty....

Mmmmm.

Hot Cocoa Brownies.

One of my favorite food bloggers is Sugarplum.  I enjoy seeing what comes out of her kitchen and hearing her stories of food competitions and her desire to attend culinary school.  I even got to see her on TV a few times – thanks to the Food Network and my parents television!

 

Recently she posted a recipe for hot cocoa brownies.  How could I not re-create them – the name itself sounds delightful!  The recipe calls for an 8x8 pan which is perfect for a household of two!

Hot Cocoa Brownies

(Adapted from Sugarplum)

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (melted)
3/4 cup granulated sugar
1 large egg
1/2 cup white chocolate chips
1 cup milk chocolate chips, divided
1 cup mini marshmallows

In a large bowl, mix together butter, sugar and egg until well combined. Add dry ingredients and mix just until combined. Stir in white chocolate chips and 1/2 cup milk chocolate chips.  Place batter into an 8x8 baking dish coated with nonstick cooking spray.  Top with remaining milk chocolate chips

Bake 20-25 minutes in a 350 degree oven.  Top with marshmallows, flattening them with your fingertips as you place them on top of the brownies.  Sprinkle cocoa powder over the top.

We enjoyed these with some vanilla ice cream.  They were the perfect mix of chewy with a slightly crunchy top.  The mix of milk chocolate and white chocolate chips was also added to the tastiness of these treats.  

S'mores Cookie Bars.

In case I've never mentioned it, Risa over at Baked Perfection  is a genius when it comes to s'mores.  She gets that not everyone enjoys the traditional campfire s'more and invents new ways to enjoy the delicious combination of graham cracker, marshmallow, and Hershey's chocolate!  She's responsible for such delights as s'mores cookies and s'mores scones and s'mores ice cream!

And these: s'mores cookie bars.  I find them ah-mazing.  I've been making them periodically since she originally posted the recipe nearly three years ago.  And today, I introduce them to you so that you can share in the delicious.

S'mores Cookie Bars

(Recipe adapted from Baked Perfection)

1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cups all purpose flour

1/3 cup whole wheat flour
1 package graham crackers (crushed until fine)
1 tsp baking powder
1/4 tsp salt
1 multi-pack of Hershey’s chocolate bars

1 1/2 cups marshmallow fluff

Beat butter and sugar until light.  Beat in egg and vanilla.  In a separate bowl, combine flour, graham cracker crumbs, baking powder and salt. Slowly add to butter mixture and beat on low until combined.  Divide dough in half.  Press one half into an even layer on the bottom of a greased 8x8 baking dish.  Cover with chocolate bars – breaking apart as needed to cover the entire surface.  Top with marshmallow fluff.  Place remaining dough over the top of the fluff (either by way of flattening small pieces in your hand or by rolling out in a plastic bag).  Bake in a 350 degree oven for 30 minutes.  Cool, cut, and enjoy!!!  

For best taste, leave these sit out on your counter (covered) and eat within a few days.  Of, if you prefer to refrigerate them, microwave each serving for a few seconds to bring them to room temperature...much gooier that way!

'Holly'day Treats.

 

I named these 'Holly'day treats because I don't know the real name for them and because growing up these were by far my favorite holiday treat.  As soon as my mom had them made I would start sneaking them...I wonder if she ever knew some were missing :)

'Holly'day Treats

(Recipe adapted from My Mom)

1/2 bag chow mein noodles (use right from the package)

1/2 bag fruit flavored marshmallows

2 cups rice krispies

1 package white chocolate candy

1 1/2 cups peanutbutter

Combine chow mein noodles, marshmallows, and rice krispies.  In a separate bowl melt white chocolate.  Once melted mix in peanutbutter until the two are combined.  Dump white chocolate/peanutbutter mixture over the dry ingredients and stir until evenly coated.  Drop by tablespoon unto waxed paper and leave until set.  Place in an air-tight container and enjoy throughout the holiday!

Rocky Ledge Bars

Thanks for letting me share!



When Holly emailed me asking if I wanted to be a guest blogger for as part of the 12 Guest Bloggers of Christmas, I was honestly thrilled. I have never guest blogged before, so the invite was quite the honor. I was not sure what I was going to make, but I knew it had to be something delicious because I did not want to disappoint. Conveniently my fiance bought me a copy of Martha Stewart's Cookies for my birthday a couple weeks ago which gave me plenty of options. I wanted to bake just about everything in the cookbook, but these bars were screaming to be made. The original recipe calls for caramel, but I did not start baking these until 9pm and did not feel like running to the store. I left out the caramel, added some peanut butter chips, and halved the amount of white chocolate. These bars are perfect for any baker who has several opened bags of miscellaneous chips stored in the pantry. You can really throw anything in them and they are incredible! They stayed fresh for several days and because they are bars, they will ship well if you plan to ship holiday goodies.

Thanks for letting me share!

Rocky Ledge Bars
Adapted from Martha Stewart Cookies

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter chips

Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan.

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and peanut butter chips.

Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and peanut butter chips on top. Bake until top is golden brown, about 35 minutes. Let cool on a wire rack. Cool completely before serving.

Bars can be stored in an airtight container at room temperature up to 1 week.

Indoor S'mores Bars

This recipe was one of my favorites growing up and it was really easy for me to do all by myself when I was younger. It came for the Golden Graham cereal box. I made this last week for my friends and roommates and I think everyone had them cleaned up within a day or two. :) They may look a little messy, but that's just the appearance. They stay together real well and don't melt when you hold on to them -- not that you would be holding them for long amounts of time because they are that good! :)

Indoor S'mores Bars

3/4 cup light corn syrup
3 Tablespoons butter
1 package milk chocolate chips -- the must be milk chocolate, not semi-sweet!
1 teaspoon vanilla
12 oz. box Golden Graham cereal
3 cups mini marshmallows

Grease 9x13 pan. Heat corn syrup, butter and chocolate chips to boiling, stirring constantly. Remove from heat and stir in vanilla. Pour over cereal in a large bowl; toss until completely coated. Fold in marshmallows 1 cup at a time. Press into pan. Let stand 1 hour. Store loosely covered at room temperate. If you seal the pan tightly, the s'mores will get a little soggy.

S'mores.

Hanging out in the wilderness all weekend, sleeping on the ground, packing and unpacking...yup, I'm talking about camping. I am not a camper. Never was, never will be. I don't get it. Maybe it's because I live in the country and the wilderness is all around me. Maybe it is because I enjoy a good sleep. Maybe it is because I have all I can do to keep my house kept up. I'm just not a fan.

Now let's talk s'mores. They go good with camping and fires. There is just something about that hard graham cracker crumbling all over and making a mess. And if your chocolate doesn't melt enough it's too hard. The marshmallow never says in place. I'm not a s'mores eater. They are too messy for my liking. Sure, graham cracker is good. Chocolate in the right form is great. Marshmallows not bad either. The combination is wonderful...just not in a traditional s'mores form. That is why I have fallen in love with two other forms of s'mores...

S'mores cookies which can be found here. These little gems are delightful. So, so good! I suggest you only make them if you have friends to share them with. And if you don't have friends, share them with strangers - it won't take long for those strangers to become your friends!

S'mores Cookies
recipe from Baked Perfection

1 1/2 cups all purpose flour (I think they would be just as good if you reduced the AP flour with a little whole wheat...)
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips (I used a mix of regular sized and miniature)
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used almost a whole pack...I was trying to get three pieces on each cookie)

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes in 350 degree over, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

S'mores bars which can be found here. Again, amazing. Love, love, love them! I found this recipe over winter and have made them several times. They are rich, but oh so good.

S'Mores Bars
recipe from Lovin In the Oven

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

And so you see, for those of us who are not campers and not s'mores eaters. We have other options. Tastier options if you ask me. So, go, bake, and eat your s'mores as cookies or bars. Your taste buds will thank you.