Smores Dessert Squares Recipes

Steps:

• Heat oven to 350°F.
• Crush 40 wafers; mix with butter and sugar. Press onto bottom of 13x9-inch pan. Bake 8 min. or until lightly browned. Cool.
• Beat chocolate pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over crust. Cover with remaining wafers. Whisk vanilla pudding mixes and remaining milk 2 min. Stir in COOL WHIP. Spread over wafer layer in pan. Refrigerate 3 hours.
• Heat broiler. Top dessert with marshmallows; broil 1 min. or until marshmallows are lightly browned. Top with grated chocolate.

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.

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.

Steps:

• PREHEAT oven to 350°F Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 minute or until lightly browned; set aside.
• POUR 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk 2 minute or until well blended. Spread over crust; top with remaining 24 wafers. Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan. Refrigerate at least 3 hours or until set.
• PREHEAT broiler just before serving. Top dessert evenly with marshmallows. Broil 1 minute or until marshmallows are puffed and lightly browned. Sprinkle with chocolate. Cut into 24 squares. Serve immediately. Store leftover squares in refrigerator.

Steps:

• Heat oven to 350. Grease rectangular pan, 13x9x2 inches. Mix 2 cups of the cracker crumbs and the butter in medium bowl. Press on bottom of pan.
• Bake 10 minutes.
• Cool completely, about 20 minutes.
• Mix marshmallow creme and 1 cup chocolate topping in large bowl until smooth. Fold in whipped topping and 2 cups of the marshmallows. Spoon filling evenly over cooled crust.
• Sprinkle remaining 1/4 cup cracker crumbs and 1 cup marshmallows over top of dessert. Drizzle remaining 1 cup chocolate topping over top of dessert.
• Spray a piece of aluminum foil with cooking spray. Tightly cover dessert with foil, sprayed side down.
• Refrigerate at least 2 hours or freeze up to 3 days. Cut into squares.