Walking Smauros Recipes

Steps:

• Heat the hot fudge according to the package instructions. Divide half the crushed graham crackers among four 6- to -7-ounce wide-mouth glass jars (about 1/4 cup each). Top each evenly with 2 tablespoons marshmallow creme followed by 2 tablespoons hot fudge. Repeat the layers with the remaining ingredients, finishing with the fudge. Sprinkle more crushed graham crackers on top to finish. Serve immediately while the fudge is warm.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Roll out each dough piece on a lightly floured surface into a roughly 5-inch square. Space them evenly on the prepared baking sheet.
• Place half a chocolate bar on each square. Top each with a quarter of the graham cracker crumbles and 1/2 teaspoon smoked salt. Fold in the opposite corners so that all 4 meet in the middle, then pinch the seams and middle to seal.
• Mix together the sugar and cinnamon in a small bowl. Brush each pocket with butter and sprinkle with the sugar mixture. Bake until golden, about 10 minutes.
• While still hot, top each pocket with a marshmallow, pressing slightly to adhere. Use a kitchen torch to toast the marshmallows. (Alternatively, turn the oven to broil and broil, watching carefully, to toast the marshmallows, about a minute.) Serve warm.

Steps:

• Preheat the broiler on high.
• Heat a cast-iron skillet over medium heat. Melt the butter in the skillet, add the nuts and toast until fragrant. Remove from the heat and sprinkle the chocolate chips evenly over the nuts. Spread the marshmallows over the chocolate chips. Place the skillet under the broiler until browned on top.
• Serve in the skillet and use graham cracker squares for dipping.