Chocolate Covered Smores Candy Recipes

CHOCOLATE COVERED S'MORES

Steps:

• Scoop a heaping tablespoon of marshmallow cream onto 8 crackers. Top with the other 8 crackers, pressing gently. Immediately put the sandwiches in the freezer---within a minute of putting the second cracker on top. Freeze for a minimum of 30 minutes to set the marshmallow creme as much as possible. Meanwhile, melt the chocolate in a glass bowl, then set aside to cool, stirring occasionally to keep the chocolate melted. When the chocolate is room temperature, remove the sandwiches from the freezer. One by one, dip the sandwiches in chocolate, allowing excess to drip off. Work quickly, then add on whatever sprinkles you'd like to use. Immediately put the sandwiches back into the freezer to set the chocolate and keep the marshmallow from rebelling and oozing out. Freeze for at least 30 minutes, then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

CHOCOLATE COVERED S'MORES CANDY

Steps:

• Melt the chocolate first, preferably on the stovetop in a double boiler. You can also melt it in the microwave in a microwave-safe bowl.
• While the chocolate is melting, make sandwiches with the Graham Crackers (broken along the preforations) and Marshmellow Cream. I prefer using the Cinnamon Graham crackers with the Cinnamon coating on the inside of the sandwiches.
• Once the chocolate has melted, drop a sandwich into the chocolate and roll it around with a pair of tongs. Once evenly covered, drop the sandwich onto the wax paper to cool.
• You may have to reheat the chocolate midway through to make it easier to work with.

CHOCOLATE DIPPED S'MORES

Steps:

• 1. Begin by breaking a graham cracker in half like you are making a s'more. Place one half on a baking sheet and the other half to the side for later. Then, preheat the oven to 400º.
• 2. While the oven is warming up, on the graham cracker half that you placed on the baking sheet, place one marshmallow on the top. When you have placed a marshmallow on each half, put the baking sheet in the oven and roast to your desired tint. I prefer mine golden brown, but keep a close eye on the marshmallows while they are roasting.
• 3. Once you have baked them to your desired color, take them out of the oven. Take the other half of each cracker and place your desired amount of chocolate on the cracker. Place that half on top of the melted marshmallow and squish together. Once they officially look like s'mores, place them in the freezer for at least 5 minutes. This will make them easier to work with.
• 4. While the s'mores are firming up, melt your desired amount of chocolate in the microwave, stirring frequently. I used Hershey's chocolate bars for this, but any other chocolate will do just fine.
• 5. Once the chocolate has been melted and the s'mores are firm, fully dip each s'more into the melted chocolate. Use a fork to gently scoop each s'more out of the mixture, and place on a baking sheet. Once you have dipped each s'more, return to the refrigerator to cool and harden.
• 6. I highly recommend leaving these in the refrigerator, as the chocolate will melt quickly. Enjoy!

CHOCOLATE PEANUT BUTTER-COVERED CHEEZ-IT S'MORES

Steps:

• Bring a few inches of water in a medium saucepan to a boil over medium heat.
• Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.
• Remove from the heat and add to the Cheez-Its in a bowl. Toss to coat and then let sit for 10 to 15 minutes to avoid clumping when you add the powders.
• Combine the confectioners' sugar and cocoa powder. Toss with the coated Cheez-Its.
• Toast the marshmallows over the open flame of a grill or stove. Smoosh the melting marshmallow between two coated Cheez-Its.

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.