Smores Campfire Cookies Recipe 445 Recipes

S'MORES

Steps:

• Expertly assemble and ignite a campfire. (Watch a how-to video, if you need.)
• Procure roasting skewers: Metal skewers are the way to go, as they won't leave bits of tree bark behind in your marshmallow. (Flammable twigs and wooden skewers aren't the safest options for younger kids.) Double-pronged roasting sticks designed for marshmallows will keep marshmallows secure as they soften over the flames, but extra-long metal skewers work just fine.
• Make a s'more: With a paper towel, rub a little neutral cooking oil over the end of the metal skewer where the marshmallows will go; this keeps the sugary pillows from sticking. Skewer 2 regular marshmallows or 1 jumbo marshmallow onto the rod.
• Top a cracker with 1 or 2 squares of chocolate, depending on size and personal preference. Sprinkle a little salt over the chocolate, if you like.
• Roast your marshmallows: Resist the urge to immediately plunge them directly into the flames. Hold the marshmallows over the top of the flames, and roast, rotating often, until the marshmallows are golden, gooey in the center and slumped slightly down the skewer, 2 to 3 minutes. Lower the marshmallows into the flames, let them catch fire briefly and then carefully blow them out. A perfect marshmallow is a burnished marshmallow, after all.
• Immediately place the charred, skewered marshmallows on the chocolate-topped cracker. Take the unadorned cracker and press down as you pull out the skewer so that the gooey marshmallows ooze over the chocolate and out of the edges of the crackers. Devour immediately. Repeat, repeat, repeat.

TASTY CAMPFIRE S'MORES STUFFED COOKIES RECIPE BY TASTY

Steps:

• Heat oven to 375°F (350ºF for convection ovens).
• Beat butter, egg, and Cookie Mix with hand mixer until blended. Freeze dough for 15 minutes.
• Scoop chilled cookie dough into 12 mounds, using 1 tablespoon dough for each mound; flatten each into a 2-inch (5 cm) round. Place 2 Chocolate Wafers in center of each round and mold dough around wafers to completely enclose wafers.
• Set aside one tablespoon of Graham Crumbs, placing the remaining crumbs into a shallow dish. Roll each of the dough balls in the crumbs until coated and place on a parchment-lined baking sheet.
• Bake for 8 to 9 minutes, or until puffed and lightly browned around the edges.
• While the cookies bake, cut each marshmallow lengthwise in half, then cut each marshmallow piece crosswise in half using kitchen shears.
• Remove cookies from the oven. Top each cookie with 1 marshmallow piece, pressing gently into the cookie to secure. Bake an additional 2 to 3 minutes, or until marshmallows puff and start to melt.
• Remove cookies from the oven and cool for 2 minutes, before transferring to a wire rack.
• Microwave the remaining chocolate wafers in a bowl on high for 1 minute, stirring after 30 seconds, until melted and smooth.
• Drizzle chocolate over the cookies and sprinkle with reserved Graham Crumbs.
• Enjoy!
• Find out where you can get your kit by going to https://bzfd.it/StuffedCookies

CAMPFIRE S'MORES PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter, brown sugar, and white sugar together in a bowl. Add pudding mix and beat until well incorporated. Beat in eggs and vanilla extract.
• Combine flour, graham cracker crumbs, and baking soda in a bowl until evenly mixed. Add to the pudding mixture and beat until well incorporated. Stir in chocolate chips and marshmallows until evenly mixed, adding more of each if desired.
• Drop cookie dough by teaspoonfuls onto baking sheets.
• Bake in the preheated oven until slightly undercooked, 8 to 10 minutes.

S'MORES CAMPFIRE CONES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
• Divide chocolate bar into 12 pieces.
• Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
• Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.