Chocolate Dipped Smore Recipes

Steps:

• Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
• Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
• Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
• Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

Steps:

• 1. Begin by breaking a graham cracker in half like you are making a s'more. Place one half on a baking sheet and the other half to the side for later. Then, preheat the oven to 400º.
• 2. While the oven is warming up, on the graham cracker half that you placed on the baking sheet, place one marshmallow on the top. When you have placed a marshmallow on each half, put the baking sheet in the oven and roast to your desired tint. I prefer mine golden brown, but keep a close eye on the marshmallows while they are roasting.
• 3. Once you have baked them to your desired color, take them out of the oven. Take the other half of each cracker and place your desired amount of chocolate on the cracker. Place that half on top of the melted marshmallow and squish together. Once they officially look like s'mores, place them in the freezer for at least 5 minutes. This will make them easier to work with.
• 4. While the s'mores are firming up, melt your desired amount of chocolate in the microwave, stirring frequently. I used Hershey's chocolate bars for this, but any other chocolate will do just fine.
• 5. Once the chocolate has been melted and the s'mores are firm, fully dip each s'more into the melted chocolate. Use a fork to gently scoop each s'more out of the mixture, and place on a baking sheet. Once you have dipped each s'more, return to the refrigerator to cool and harden.
• 6. I highly recommend leaving these in the refrigerator, as the chocolate will melt quickly. Enjoy!