Marshmallow Smores On A Stick Recipes

Steps:

• In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa. Store in an airtight container.

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

Steps:

• Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.;

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

Steps:

• While melting chocolate (either in the microwave or in a chocolate pot) poke a lollipop stick into each of the marshmallows and set aside.
• Crush the graham crackers finely and set in a shallow bowl. you can use the pre-made crumbs but I find there's a difference in taste and texture.).
• When chocolate is ready dip one the marshmallow sticks into the hot chocolate just enough to coat and immediately roll in graham cracker crumbs. Repeat with each marshmallow until all are done. When sufficiently dry place each in a food-safe baggie (check out A.C.Moore's candy supplies) and tie with a colorful ribbon.
• I pack mine up in altered paint cans so get your creative juices flowing and find a container you can personalize that shows off your talents.
• Kids love to make -and eat- them!

Steps:

• Melt chocolate in small microwaveable bowl as directed on package.
• Dip top halves of marshmallows into melted chocolate; coat with graham crumbs.
• Insert lollipop stick into coated side of each marshmallow; place on waxed paper-lined tray. Refrigerate until ready to serve. Toast tops before serving, if desired.

Steps:

• PREHEAT your oven to 350˚F.
• LINE a large flat dish with 12 graham crackers. Place a chocolate bar square on top of each graham. Place 1 JET-PUFFED Marshmallow on top of the chocolate.
• BAKE in the oven for about 10 minutes.
• IMMEDIATELY place your lollipop stick into the marshmallow in the middle and press another graham cracker (from the remaining 12) on top. Repeat this process for all of the s'mores.
• PLACE them in the freezer for about 15 minutes or until you can pick up the stick without the graham crackers sliding off.
• MELT down the chocolate chips in a microwave to a smooth consistency in a deep bowl using 30 second intervals and stirring in between.
• DIP the s'mores into the chocolate and cover completely. You may need to use a spoon or knife in order to cover it well.
• SPRINKLE the sprinkles all over the s'mores and then place them on a sheet of wax paper until the chocolate has dried. It will likely take an hour or two before they are dried completely.

Steps:

• For 1 1/2 minutes, microwave on high 7 oz (1/2 can) of sweetened condensed milk in a microwave-safe bowl.
• Stir in 1 C chocolate chips until smooth and then stir in marshmallows.
• Spread chocolate-marshmallow mix evenly onto 11 graham cracker halves (approximately 1 heaping teaspoon).
• Top with remaining graham cracker halves and place on waxed paper.
• Microwave remaining sweetened condensed milk on high for approximately 1 1/2 minutes.
• Stir in remaining 1/2 C chocolate chips and stir until smooth.
• Drizzle chocolate over cookies and sprinkle with desired toppings (suggestions: chopped peanuts, M&M's, sprinkles/jimmies, crushed candy canes).
• Let stand for 2 hours or put into refrigerator for 30-45 minutes to set.
• Insert a craft or lollipop stick into the center of each.