S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray.
- Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined.
- Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces.
- Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes.
- Cool on a rack, then refrigerate to chill for easier cutting.
- Cut into bars, being careful to remove parchment before serving.
S'MORE BARS
Once school starts, it can be hard for kids to let go of summer. These great-tasting bars will bring back sweet campfire memories-whether the treats are served for dessert or as an after-school snack. -Lisa DiPrima, Wilton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 251 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 127mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
EASY S'MORES BARS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
- Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
- Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
- Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
- Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
- Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 30.1 g, Cholesterol 20.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 100.7 mg, Sugar 23.7 g
ROCKIN' SMORES BARS
A friend made this for bunko, big hit with the crowd. Originally from Disney's family fun website for the premier of Camp Rock 2
Provided by pittgal
Categories Dessert
Time 1h
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease an 8-inch-square baking pan.
- Heat the oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Beat in the egg and vanilla extract.
- Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
- Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough.
- Spread a layer of marshmallow creme over the chocolate.
- Flatten the remaining dough into pancakes and lay them over the marshmallow.
- Bake until golden brown, about 30 minutes. Let the bars cool before serving.
S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
- In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
- In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
- Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
- Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.
SPICY SMOKY S'MORES BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h40m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
- In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
- Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely.
- Preheat the broiler.
- Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
- Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.
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- Beat the butter and both sugars. Mix in the egg and vanilla. Mix in the flour, baking powder, and salt. Stir in the graham cracker crumbs.
- Line an 8×8 baking dish with parchment and press 1/2 of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside – this will be your top cookie layer.
- Line again with parchment and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, peanut butter, marshmallow creme, and top cookie layer.
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- Preheat the oven to 350 degrees F. Grease really well a 9x13'' baking dish (you could line it with foil if you want, but mine turn out great when I make sure to grease the pan well).
- In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs and vanilla and beat until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
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