Smores Bites Recipes

Steps:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

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:

• 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:

• Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.
• Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.
• Mix the granola, graham cereal and toffee bits in a shallow dish.
• Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.

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.