S'MORES CREAM CHEESE POUND CAKE

First, you'll need to make some cream cheese pound cake.  The best ever! Click here for the recipe!

After the cake is totally cooled or a day old you will cut fairly thick slices.  For each serving cut 2 slices and lay on a nonstick foil lined pan.  On one slice place 3 marshmallow halves. The other slice stays plain.  Broil both slices just until the marshmallows are nicely toasted.  Remove and immediately lay on half a Hershey bar that was room temp. (Cold chocolate won't melt as well.) Top with the other slice and dig in!

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SKIPPY PEANUT BUTTER S'MORES COOKIES

Peanut Butter S'mores Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
16 mini Hershey Bars
2 cups mini marshmallows
yield:24 cookies

Preheat oven to 350.
Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using an ice cream scoop, scoop large tablespoons of dough onto parchment lined cookie sheets.  Bake for 9-10 minutes.
Remove cookies from oven and lightly press pieces of the chocolate bars and mini marshmallows on top of each cookie.  Return to the oven for 2-3 minutes. Cool on baking sheet.  

* I partnered with Skippy Peanut Butter to help launch a Cookie Workshop on Facebook. All recipes and opinions are my own.

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S'MORES COOKIES!!!

S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour 
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
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
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (This time I used Hershye's Nuggets -usually I use snack size because they r thick, too...mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla 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 LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, 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. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

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HERSHEY S'MORES BARS.....HEAVENLY

MILE HIGH S'MORES BARS (DOUBLES PERFECTLY IN A 9X13 PAN if you choose)
Ingredients:  

1 stick butter softened (8 T.)
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs 

1 teaspoon baking powder
1/4 teaspoon salt

2 XLARGE HERSHEY BARS (4.4 oz each) You will have a little extra after lining the pan

7 ounce jar marshmallow creme or Fluff
Directions:
1. Heat oven to 350°F. Line 8 inch pan with nonstick foil and then you can lift it out when cool

2. Beat butter and sugar in large bowl until fluffy. Add egg and vanilla; beat well. Stir in flour, graham cracker crumbs, baking powder and salt. Beat until blended. Press half of dough into prepared pan.

3. Lay chocolate bars over dough. Spread with marshmallow creme (Tip: wet your spreader/knife if too sticky). Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into BIG bars.

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PILLSBURY PEANUT BUTTER S'MORE BARS

 
 

Ingredients:
1 30-ounce roll Pillsbury Chocolate chip cookie dough
16 ounces of Hershey's Bars
1 cup smooth peanut butter
1/2 cup graham cracker crumbs
7 ounce container marshmallow fluff

chocolate chips for drizzle on top, optional

Directions:
Line an 8x8 pan with nonstick foil.  Press a little more than half the cookie dough roll into the bottom of the pan.  Place Hershey bars on top-layering them on top of each other to fit and make a nice thick layer!  Spread peanut butter on top of the chocolate bars using an offset spatula.  Sprinkle on graham cracker crumbs.  Spread the fluff on next.  Use an offset spatula to spread and lightly wet it to make spreading easier!  Works like a charm!  Finally, flatten out the remaining cookie dough and lay it on the top covering the fluff the best you can.  Bake at 350 degrees for about 30 minutes or until golden.  (Check at 25 minutes so you don't over bake it. Mine needed the full 30 minutes.)  Cool at room temp and then chill until cold.  I like to speed this up in the freezer!  Cut into bars and drizzle the tops with the melted chocolate chips.

Recipe adapted from Averie Cooks 

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JUMBO TOASTED MARSHMALLOWS STUFFED WITH ICE CREAM & HERSHEY BARS!

WEREN'T THESE FUN TO MAKE DEB! Not many friends would walk room to room torching marshmallows so I could get the perfect shot! xoxo

1.  Place a jumbo marshmallow on a lolli stick.  
2.  Using a kitchen scissor, cut out a small area from the top center of the marshmallow.  
3.  Scoop in a small amount of ice cream.  
4.  Stick in a piece of a Hershey bar.  
5. Toast the marshmallow with a kitchen torch and dig in!!!!

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COOKIE DOUGH S'MORES!!!!! OUTRAGEOUS!!!!

Step 1: Make Cookie Dough (NO raw egg in this!)
Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Adapted from The Cookie Dough Lover's Cookbook

Step 2:  Broil Marshmallows for a couple of minutes until toasted.  They can go from white to burnt quickly, so keep a close eye!

Step 3:  Get your Hershey Bars and Graham crackers ready.  I used 1/2 Hershey bar for each s'more.  The chocolate should be room temp (not cold).

Assembly:  Spread cookie dough on 1 graham cracker for each s'more you are making. Top it with 1/2 Hershey bar.  Place HOT marshmallow on top of chocolate and add a plain graham cracker to the top.  Press lightly to spread the marshmallow and wait a minute for the chocolate to start to melt! Dig in!

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MINI CHOCOLATE CHIP COOKIE S'MORES

WANT A RECIPE THAT IS BEYOND SIMPLE???? HERE YOU GO!!!!!

INGREDIENTS:
SPRAY FOR YOUR MINI MUFFIN TIN
1 ROLL OF PILLSBURY CHOCOLATE CHIP COOKIE DOUGH
MARSHMALLOWS CUT IN HALF LENGTHWISE (HALF FOR EACH CUP)
HERSHEY BARS-BROKEN INTO RECTANGLE PIECES ON SCORED LINES

PREHEAT OVEN TO 350 AND SPRAY A MINI MUFFIN TIN WITH PAM OR WHAT I PREFER-COCONUT OIL SPRAY!  GRAB A ROLL OF PILLSBURY CHOCOLATE CHIP COOKIE DOUGH AND PLACE A BALL OF DOUGH INTO EACH CUP.  IT SHOULD FILL ABOUT HALF OF THE SPACE.  BAKE 10-12 MINUTES AND REMOVE.  ADD HALF A MARSHMALLOW (CUT ACROSS THE CENTER) TO EACH ONE AND BROIL JUST UNTIL BROWNED-WATCH CAREFULLY.  REMOVE AND IMMEDIATELY PRESS IN ONE PIECE OF HERSHEY'S CHOCOLATE!!! COOL IN PAN AND THEN REMOVE USING A SMALL KNIFE TO HELP PULL EACH ONE OUT CAREFULLY!

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S'MORES DIPPED IN HOMEMADE SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED AUTHENTIC SUBURBAN GOURMET! WHAT A FABULOUS COLLECTION OF RECIPES! AND THE PHOTOGRAPHS ARE SIMPLY AMAZING.  WHEN I SAW THIS OOEY GOOEY TREAT FOR S'MORES DIPPED IN CARAMEL SAUCE I COULDN'T RESIST! CAN YOU??? BE SURE TO CHECK OUT LISA'S AMAZING BLOG AND TRY HER S'MORES DIPPED IN CARAMEL!!!!


   
CLICK HERE FOR Salted Caramel Sauce or Use My Go-To Caramel Recipe as I did

1 ½ C. sugar
¼ C. water
½ t. lemon juice
1 C. heavy cream
2 t. Grey Salt

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once  calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

S’mores

Marshmallows
Graham Crackers
Hershey Chocolate Bars

Roast marshmallow over flame until toasty golden brown and melted. Break a graham cracker in a half, add chocolate and melted marshmallow then put other half of graham cracker on top and press gently together. Dip in salted caramel sauce.

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PEANUT BUTTER CUP S'MOREO BARS

 

For the oreo crust:

24 crushed oreos

2 tbsp butter, melted

2 tbsp milk

For the top:

1/2 cup peanut butter, warmed

1/2 cup chocolate chips

24 large marshmallows, halved 

6 peanut butter cups, chopped 

Preheat oven to 350 degrees F. Line a 8" square pan with nonstick foil.

Combine crushed Oreos with the melted butter and milk.

Pay into pan and bake 6 mins.  Immediately pour  the warm peanut butter over the oreos and spread. Sprinkled the chips on top and lay marshmallow halves all around the pan-cut side down.  Broil 2 mins or until toasty-keep eye on them!!! Push pb cup pieces into the marshmallows and let cool. 

Adapted from Top with Cinnamon

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