Smorebites Recipes

Steps:

• In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring, until smooth, 2 minutes; remove from heat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9" x 13" pan, spread half of cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in a single layer over chocolate, breaking crackers as needed to fit; top with crème. Spread remaining half of cereal mixture over crème; press lightly to cement layers together. Let s'mores sit at room temperature for at least 15 minutes before cutting and serving.

Steps:

• Preheat oven to 350 deg.
• In a small bowl, combine cracker crumbs and sugar. Add melted butter and egg white, stirring to combine.
• Press mixture on bottom and half way up the sides of 2 mini muffins pans.
• Bake for 3 minutes. Set aside.
• In a medium bowl combine brownie mix, vegetable oil, egg and water; stir to combine well. Evenly divide into prepared crusts. Bake for 30 minutes.
• Press chocolate pieces, pointy side down into center of each brownie; bake for 2 minutes Remove from oven.
• Preheat broiler.
• Place one marshmallow horizontally on top of each brownie. Broil for 2 to 3 minutes, or until golden brown. Remove from pans.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
• Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
• Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

Steps:

• Special equipment: 12 to 14 long metal skewers
• Grease a 9-by-13-inch baking dish with cooking spray and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallow spread and cook, stirring frequently, until the butter and marshmallow are well blended, 3 to 5 minutes. Turn off the heat, add the rice cereal and graham crackers, and stir until well combined. Immediately fold in the chocolate chips.
• Press the mixture into the prepared baking dish and let cool until set, 3 hours at room temperature or 30 minutes in the refrigerator. Cut into 1 1/2-inch squares. Thread the squares onto metal skewers, 4 squares per skewer. (If it's a very hot day, stick the skewers into the freezer for 30 minutes before toasting.)
• Broil the skewers or roast over a campfire for toasted s'more deliciousness!

Steps:

• Preheat oven to 350 degrees
• Spray pan with non stick spray.
• In a medium sized bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
• Evenly spoon the mixture to the 24 mini muffin cups. Press along the bottom and sides to make a cup.
• Bake for 5 minutes
• While they are baking cut 12 large marshmallows in half.
• Remove the pans from the oven and place one piece of the Hershey bar in the graham cracker cup and cover with 1/2 of marshmallow (cut side facing down).
• Turn your oven on broil
• Put the pan back in and broil for 1-2 minutes (WATCH THEM!!) Take them out as soon as they start to brown. (I like mine light brown so I only did a minute)
• Let cool and take out of the pan when you are ready to eat!