No Bake Smores Bars Recipes

Steps:

• Grease a 9-inch-square pan and line it with parchment paper so that the paper extends up all sides. Lightly spray the parchment with nonstick spray and set aside.
• For the crust: Lightly spray a large bowl with nonstick spray. Break the graham crackers into the bowl, aiming for pieces about 1/2 to 1 inch in size. Crush the pretzels into the bowl so that they break into halves or quarters. Toss together and set aside.
• Melt the butter in a medium saucepan over medium. Cook until it begins to bubble, then stir with a spatula until it becomes golden brown, 1 to 2 minutes. Immediately add the marshmallows and 1 tablespoon water; the mixture will bubble. Reduce the heat to low and continue stirring until the marshmallows are mostly melted, about 1 minute.
• Remove from the heat and stir in the white chocolate chips and salt, stirring until the chips melt. Pour this mixture over the graham cracker mixture and toss and stir to combine. Scrape into the prepared pan and press into an even layer, filling in gaps by borrowing some of the mix from another spot.
• For the trail mix toppings: Sprinkle the almonds, marshmallows, chocolate chips and coconut evenly over the mixture in the pan. Press firmly to make sure it sticks to the base layer.
• For the chocolate coating: Combine the semisweet chips, oil and salt in a microwave-safe bowl and microwave in 15-second intervals stirring after each, until melted, about 45 seconds. Pour over the trail mix layer and smooth with a spatula, filling any crevices. Tap the pan gently to help the chocolate settle.
• Sprinkle with coconut if using. Allow to set until the chocolate is firm, several hours at room temperature or about 1 hour in the refrigerator. Cut into 16 bars. Leftovers will keep, covered, at room temperature for up to one week.

Steps:

• Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside.
• In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter.
• Stir occasionally, until completely melted.
• Remove from heat and mix in vanilla extract.
• Pour cereal in saucepan and mix until evenly coated.
• Gently fold in remaining marshmallows and chocolate chips.
• Press cereal mixture into prepared pan and let cool for 1 hour or until set.
• Cut into bars and serve.

Steps:

• In a large microwave-safe bowl, microwave chocolate chips and oil, uncovered, at 50% power until chocolate is melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Stir in cereal until blended; fold in marshmallows. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

Steps:

• Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
• In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
• Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
• Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.