Buttercup Marshmallow Smores Recipes

BUTTERCUP MARSHMALLOW S'MORES

Steps:

• Preheat the oven to 350 degrees F.
• Cut the squash in half, scrape out the seeds and place the squash cut-side down on a baking sheet. Roast for 50 to 55 minutes. Halfway through the cook time, flip the squash so it is cut-side up to release some steam and dry the squash out a bit. Once you can press the squash with your finger and make an indentation, the squash is cooked. Set aside until cool enough to handle, then scoop out the flesh.
• In a small saucepan over medium-low heat, the combine maple syrup, butter and 1 cup of the roasted squash. Paddle until smooth with a rubber spatula. Add the cream cheese and salt and mix until smooth. Cover and keep warm over low heat.
• Toast the bread until golden on both sides, then rub the bread with the ginger. Set aside.
• Thread the marshmallows onto skewers and toast over a fire (either in a fireplace or over a gas range flame) until darkly toasted and melty but not burnt.
• To assemble: Smear each slice of bread with some warm squash puree. Top with some chocolate shavings, then with a marshmallow. Consume immediately, in front of the fire.

MARSHMALLOW S'MORES POPS

Steps:

• Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.
• While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.
• Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.
• Once the marshmallows have cooled, skewer them and set aside.
• Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.
• Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.
• Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.

MARSHMALLOW S'MORES TREATS RECIPE BY TASTY

Steps:

• Crush all graham crackers into large chunks. Around the size of a quarter works best.
• Microwave marshmallows and butter together in a large bowl for about two minutes, stopping to stir after one and a half minutes. Marshmallows should still be a little fluffy, but fully combined with the butter.
• Add graham crackers to marshmallows and mix until crackers are well coated.
• Place mixture in a large dish and spread evenly.
• Microwave chocolate chips for 60 seconds, stopping after 30 seconds to check and stir. If still not melted, microwave in 15 second increments until melted.
• Cover with melted chocolate.
• Cut into equal pieces.
• Enjoy!