Chocolate Dipped Smores Recipes

CHOCOLATE DIPPED S'MORES ON A STICK

Steps:

• Preheat oven to 400F degrees then prepare a cookie sheet with parchment paper. Break graham crackers into squares, place them on prepared cookie sheet then top each graham cracker with a marshmallow.
• Bake marshmallow topped graham crackers for 3 minutes. The marshmallows should begin to puff; you may need to remove the pan a little earlier just as you may need to allow the marshmallows to heat a little longer.
• Remove the pan from the oven then top each marshmallow with chocolate squares followed by another graham cracker. Press cake pop sticks or paper straws into the middle of each S'mores sandwich then refrigerate for 1 hour.
• Meanwhile, crush graham crackers then set the crumbs aside and prepare an additional cookie sheet with a layer of wax paper. After an hour remove the S'mores sandwiches from the fridge.
• Add chocolate chips and coconut oil (or shortening) to a microwave safe dish. Heat the dish in the microwave for 60 seconds then stir well. If all chips have not melted return chocolate to the microwave and heat for an additional 15 seconds then stir.
• Dip each S'mores on a stick into the chocolate, sprinkle graham cracker crumbs or sprinkles over the sandwiches before the chocolate sets then place them on wax paper. Allow Chocolate Dipped S'mores to rest until set. Keep refrigerated.

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!

GOOEY S'MORES DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
• Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
• Serve graham crackers alongside the dip.

CHOCOLATE DIPPED PEANUT BUTTER S'MORES

Steps:

• Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
• Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
• Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
• Place in the fridge 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 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!