Sunnys Easy Smores Truffles Recipes

S'MORES TRUFFLES

Steps:

• Regular graham cracker crumbs, for sprinkling
• Line a baking sheet with parchment paper.
• In a food processor, pulse the chocolate graham crackers until they resemble fine crumbs. Add the cream cheese and marshmallow creme and pulse until the consistency of dough. Add 1 teaspoon or so more of cream cheese if the dough is still crumbly.
• Using a tablespoon, scoop out the dough and flatten between the palms of your hands. Place a mini marshmallow in the center, wrap the dough around it and roll into a ball. Place on the prepared baking sheet. Repeat until all the dough and marshmallows are gone. You should get around 20 balls. Freeze until firm, 20 to 30 minutes.
• Place the chocolate chips in a heat-proof bowl. In a small saucepan, bring the cream to a light simmer. Pour the cream over the chocolate and let sit for about 5 minutes. Then stir with a rubber spatula until a nice smooth consistency.
• With a fork, dip each ball into the melted chocolate mixture. Place on the baking sheet and sprinkle with the regular graham cracker crumbs. Repeat with the remaining balls. Refrigerate until the chocolate has set, about 15 minutes.

EASY S'MORES TRUFFLES

Steps:

• Make the base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate chips, bittersweet chocolate chips, sweetened condensed milk and salt. Cook, stirring, until the mixture slightly thickens, 8 to 10 minutes. Transfer to a small baking dish and then refrigerate until solid, 2 to 3 hours.
• Make the coating: Preheat the broiler. Line a large rimmed baking sheet with parchment paper and spread the mini marshmallows in a single layer on the baking sheet. Broil until the marshmallows are black-not brown but black, 2 to 4 minutes. (Rotate the baking sheet as needed.)
• Allow the marshmallows to cool completely (sliding the parchment off of the sheet and onto a plate and placing it in the fridge helps). Once the marshmallows are cooled and hardened, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make about 36 balls (a bit smaller than a golf ball), roll each in the marshmallow-graham cracker coating and place on a baking sheet. Refrigerate until ready to serve. Serve chilled or at room temperature.

SUNNY'S EASY S'MORES FUNNEL CAKE

Steps:

• For the funnel cake: Whisk together the pancake mix with as much water as is instructed for 2 cups of dry mix in a large bowl. Stir in the sugar, graham cracker crumbs and just a tad more water to make the batter slightly runnier than pancake batter. Rest batter for 10 minutes.
• For the cream: Beat the marshmallow cream, heavy cream and vanilla together in a large bowl with an electric mixer until smooth and easy to drizzle. Refrigerate until needed.
• Add 1 inch oil to a large pan with straight sides and bring the oil to 365 degrees F. Line a plate with a paper towel.
• Transfer batter to a funnel, snipped plastic bag or squeeze bottle and carefully pour batter into the pan in circling motions, overlapping a bit to create structure. (If using a funnel, control the flow by ladling the batter into the funnel and holding your finger over the tip as necessary.) Fry until golden on the bottom, about 30 seconds, then flip and cook just a bit more. Remove to lined plate.
• Drizzle the cream over the top of the funnel cake and finish by using a knife or peeler to shave chocolate over the top. Sprinkle with graham cracker crumbs.

SALTED S'MORES TRUFFLES RECIPE BY TASTY

Steps:

• Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
• Add the mini chocolate chips, ¼ tsp salt, and marshmallow fluff.
• Mix until well combined.
• Roll the mixture into 1-inch (2 ½ cm) balls and place on a wax paper lined baking sheet.
• Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove balls from the freezer and individually roll in melted chocolate to coat.
• Place back on a wax paper lined tray and sprinkle with coarse salt.
• Chill until firm.
• Enjoy!

SUNNY'S MAGICAL NO-BAKE S'MORES

Steps:

• For the chocolate layer: In a bowl, whisk together the milk and pudding mix and allow to firm up according the instructions on the box.
• For the marshmallow layer: In a stand mixer, blend the marshmallow and whipped topping until smooth.
• For the layers: Line the bottom of an 8-by-8-inch dish with graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the crackers. Add another layer of the crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving.

SUNNY'S QUICK CHEESE PUFF SQUARES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
• In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
• Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

MASHED POTATO TRUFFLES

Steps:

• For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
• Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
• For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
• Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
• Store in an airtight container in the refrigerator for up to 1 week.