Smore Sandwiches Recipes

Steps:

• Break graham cracker sheet into two squares. Set aside.
• In a small bowl, lightly stir together whipped topping, chocolate chips, and marshmallows. Don't over-stir.
• Place one graham cracker square on a plate, and top with whipped-topping mixture. Lightly place the other square on top.
• Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!

Steps:

• Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
• Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
• Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until golden brown, 8-10 minutes. Remove to wire racks to cool., Place 4 cookies bottom side up on a microwave-safe plate; top each with a marshmallow. Microwave, uncovered, on high until marshmallows begin to puff, 10-15 seconds (do not overcook). Top each with another cookie. Repeat.

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.

Steps:

• Whisk all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a small bowl.
• Using an electric mixer on high speed, beat butter, brown sugar, and granulated sugar in a large bowl until pale and fluffy, 2-3 minutes. Add honey and beat on medium to combine. Add egg, egg yolk, and vanilla and beat to combine, scraping down sides as needed. Reduce speed to low and gradually add dry ingredients, scraping down sides as needed, until just blended, then stir in half of the chocolate. Cover dough and chill at least 1 hour or up to overnight.
• Arrange racks in middle and upper third of oven and preheat to 375°F. Line 2 rimmed baking sheets with parchment or wax paper. Scoop out dough by the heaping tablespoonful, roll into a balls, and arrange 3 inches apart, 6 on each sheet.
• Bake cookies, swapping the trays and rotating them once halfway through, until golden, 10-11 minutes. Transfer cookies to a wire rack to cool and repeat with second batch. Let cookies cool.
• Place remaining 8 ounces chocolate in a microwave-safe bowl and heat 30 seconds. Stir, then heat 30 seconds more. Repeat until chocolate is melted through. Turn cookies over and, using a small spatula, spread a thin layer of chocolate on flat sides of cookies. Chill cookies to let chocolate set, at least 15 minutes.
• Place marshmallows onto skewers and toast over a flame. Place 2 toasted marshmallows on chocolate side of 1 cookie and top with chocolate side of another cookie to make a sandwich. Repeat with remaining marshmallows and cookies.
• Do Ahead
• Cookies can be baked, covered with chocolate, and chilled (without marshmallows) in an airtight container for up to 5 days or frozen for up to 1 month.

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
• Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.