Smore Drops Recipes
S'MORE DROPS
I first tried these gooey morsels in a sixth-grade home economics class. My friends and I would eat each mouthwatering drop so fast, they didn't have time to chill. We still reminisce about these indoor s'mores served with tall glasses of cold milk and times spent together.-Diane Angell, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cereal and marshmallows; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. , Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in vanilla. Pour over cereal mixture and mix well. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Cool.
Nutrition Facts : Calories 68 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 58mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
S'MORES COOKIES
If you have kids, it's a safe bet that they love s'mores--my kids certainly do. When we're at our beach house, they constantly beg me to make them. These s'mores cookies are less messy than the original, as well as being portable and great to have with you whenever you go on a road trip. This recipe came from one of my old pastry chefs--and I loved it so much. By marrying two American classics--the chocolate chip cookie and the s'more--this just might achieve cookie nirvana.
Provided by Food Network
Categories dessert
Time 1h45m
Yield About sixteen 2-ounce cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
- Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
- Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
- Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.
COOKIE BASE CLASSIC S'MORES
Ever tried an American-style marshmallow s'more? It's a Bonfire Night-friendly stack of sweet joy, with cookies and chocolate spread thrown in for good measure
Provided by Chelsie Collins
Categories Snack
Time 6m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Preheat the grill to high and line a baking sheet with parchment. Put 8 cookies on the tray and top with a marshmallow. Grill until the marshmallow begins to brown and melt.
- Put a tsp of chocolate hazelnut spread on the other 8 cookies and sandwich on top of the melty marshmallow layer.
Nutrition Facts : Calories 194 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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