Smores Brownie Trifle Recipes

Steps:

• Heat oven to 350°F. Make brownies as directed on box for 13 x 9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, mix whipped topping and marshmallow creme well. Crumble 6 of the graham crackers into marshmallow mixture; stir to combine. Cover and refrigerate.
• Cut cooled brownies into 1-inch pieces. Place half of the brownie pieces in bottom of 3-quart trifle dish. Crumble 2 graham crackers over brownies. Top with half of the marshmallow mixture.
• Repeat layers, ending with marshmallow mixture. Crumble remaining 2 graham crackers on top; drizzle with chocolate syrup. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray.
• Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter.
• Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers.
• Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce.
• Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve.

Steps:

• Preheat oven to 350.
• Grease bottom of 13x9" pan.
• Stir brownie mix, eggs, water, and oil in large bowl until well blended (about 50 strokes).
• Spread in greased pan and bake immediately.
• Bake 34 to 37 minutes if using a glass or metal pan (see box for other options).
• Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean.
• Immediately upon removal from oven, sprinkle marshmallows and chocolate chips over warm brownie surface.
• Return to hot oven for about 2 minutes to melt.
• Arrange graham crackers on top of hot marshmallows and press down lightly.
• Cool completely.
• Cut into servings around graham crackers.

Steps:

• Pour 2 cups of cold milk into a mixing bowl. Add pudding and beat with electric mixer on low for 30 seconds. Move mixer to medium speed and beat the pudding for 4 minutes. Place in the refrigerator until you are ready to assemble the trifle.
• Place graham crackers in a sealed plastic bag and crush fine. Place 1/2 of the COOL WHIP with 12-14 marshmallows in a microwave safe bowl. Microwave for 30 seconds and stir well. Marshmallows may still be lumpy and that is ok.
• Begin to assemble the trifle starting with a layer of graham cracker crumbs. Use half of your batch. Layer the marshmallow and COOL WHIP mixture over the graham cracker crumbs. Next, layer half of the pudding.
• Layer the broken pieces of one of your chocolate bars over the pudding. Make sure to layer them close to the edge for a more appealing look. It's ok if they do not completely cover your dish.
• Now it's time to add another layer of graham crackers. Use all but about a 1/2 of what you have left. We are saving a little for the top!
• Make another batch of marshmallow/COOL WHIP mixture by placing the rest of the COOL WHIP in the microwave safe bowl with about 12-14 marshmallows. Microwave for 30 seconds and mix well. Spread the marshmallow mixture over the graham crackers.
• Add the rest of the pudding over the marshmallow mixture. Top with remaining chocolate bar pieces. Cover the top of the trifle with marshmallows and then sprinkle the remaining graham cracker crumbs over them. Some of the crumbs will fall through the marshmallows and that is ok.
• Finish your marshmallows off by using a lighter to toast the tops.

Steps:

• Position the rack in the lower third of the oven.
• Preheat oven to 350°F.
• Butter and flour 9x13 inch pan (I like to use cocoa when baking anything chocolate, that way you don't have any white flour on it).
• Place brownie mix, beaten eggs, melted butter,and milk in a large bowl.
• Stir with a wooden spoon until smooth.
• Pour into prepared pan.
• Bake for 25 minutes or until toothpick comes out with a few moist crumbs attached.
• Place pan on a wire rack.
• Maintain oven temperature.
• The moment the pan is out of the oven sprinkle the mini-marshmallows over the top.
• Then cover with graham crackers, breaking some as necessary to cover the entire pan.
• Place pan back in oven and bake for 2 minutes, to melt the marshmallows.
• Remove pan from oven and gently press the graham crackers down into the melted topping-be careful; it's very HOT.
• Cool the pan completely on a wire rack.
• Then turn it over to unmold the brownies onto a cutting board.
• Place a wire rack on the top and invert once again (so that the graham crackers are back on top).
• Cut into 24 pieces.

Steps:

• Line a 9-inch (22 cm) cast-iron skillet with foil.
• Pour the brownie batter into the prepared skillet. Cover the skillet with a lid and place it over 8-10 hot coals. Place 4 coals on top of the lid. Tip: Use a foil roasting pan to keep the coals in a secure spot. Cook for 20 minutes, or until brownies are cooked through.
• Remove the skillet from the coals and take off the lid. Arrange the marshmallows on top of the brownie. Break the chocolate bar into small pieces and scatter over the marshmallows.
• Cover the skillet again and return to the coals, placing a few on top of the lid. Cook until marshmallows are golden brown, puffed, and bubbly, 2-5 minutes.
• Roughly crush up 2 of the graham crackers and sprinkle on top of the brownies.
• Serve the brownie skillet with the remaining graham crackers for dipping or scooping.
• Enjoy!

Steps:

• In a large bowl, combine cake mix and soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, whisk 2-1/2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping; set aside. In a microwave, melt chocolate chips and remaining milk; stir until smooth. Coarsely crush five crackers; set aside. Cut cake into 1-in. cubes., In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, crushed crackers, chocolate mixture and marshmallow creme. Repeat layers. Refrigerate for at least 1 hour before serving. Just before serving, coarsely crush remaining crackers; sprinkle over the top. Garnish with grated chocolate if desired.