Easy Chocolate Raspberry Smores Recipes

Steps:

• Heat a grill to medium-low heat. (The heat coming from a dying charcoal grill or a gas grill cooling down will also work well.)
• Halve each graham cracker sheet crosswise into 2 squares. Dollop about 1 teaspoon of the jam on one half and top with 4 raspberries. Dollop about 1 teaspoon of the lemon curd on the other half. Repeat with the remaining ingredients.
• Take the graham cracker squares and chocolate to your grill (as the marshmallows toast they will become soft and start to droop off the skewer). Working with a few at a time, skewer a marshmallow on a long fork or metal skewer and hold over the heat about 2 inches above the grates. Toast, turning occasionally, until the marshmallow puffs and turns golden brown, 1 to 2 minutes.
• Place the marshmallow on top of the graham square with the fresh raspberries and gently press the graham half with the lemon curd on top of the marshmallow. Pull the skewer out the marshmallow while pressing down so it is sandwiched between the lemon and raspberry halves, and squeeze the curd and jam toward the edge of the graham. Enjoy immediately while warm and gooey.
• Cook's Note: If you love apple pie, try making these s'mores using cinnamon graham crackers and substituting apple butter for the lemon curd.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

Steps:

• Heat oven to 350 degrees and arrange oven racks in the upper and lower thirds of the oven. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
• If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
• Add the vanilla and mix to combine. Turn the mixer to low and add the graham crumb mixture and mix just to combine. Add about ¾ of the chocolate to the mixer and mix to incorporate. Transfer the dough to the prepared pan. Use damp hands to press the dough into an even layer.
• Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 30 to 32 minutes. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Return the pan to the top rack of the oven and bake until the marshmallows have softened and begun to turn golden brown, 6 to 8 minutes.
• Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven. Bake until the chocolate is melted and gooey, and the marshmallows are lightly toasted, about 2 minutes. Transfer the pan to a wire rack and let cool, 45 minutes.
• Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies. Let cool another 10 minutes, then slice into 12 even pieces and serve.

Steps:

• Break graham crackers crosswise into squares.
• Toast marshmallows until lightly browned and melted.
• Divide chocolate bar into 4 pieces and place 1 piece each on 4 graham cracker squares.
• Top chocolate with marshmallow.
• Place raspberries on top of marshmallow.
• Top with remaining graham crackers and press lightly.
• Serve warm.

Steps:

• Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
• Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

Steps:

• Top 4 graham squares with candy, marshmallows and berries.
• Cover with remaining graham squares; press tops lightly to secure.
• Serve warm.