S'mores with Reese's

Large marshmallows
Graham Crackers
Reese’s Peanut Butter Cups and/or Rolos

Break several sheets of graham crackers in half. Place the desired number of squares on a baking sheet and top each square with a marshmallow. Place the baking sheet in an oven and turn on the broiler. Broil the marshmallows for 2-3 minutes or until desired doneness is reached. Top each marshmallow with 1 peanut butter cup or 2 Rolos. If you want, you can pop the baking sheet back into the oven for another minute or so to melt the chocolate. Top with another graham cracker square and serve.

These can also be made the traditional way by toasting a marshmallow over an open fire.

Smore's Pudding

Yield: 6 puddingsIngredients:For the graham cracker layer:
4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
2 tbsp. unsalted butter, melted
1 tbsp. sugar
Dash of ground cinnamon

For the chocolate pudding:
1 cup sugar
3 tbsp. cornstarch
2 tbsp. unsweetened cocoa powder
Pinch of salt
3 large egg yolks
2 cups whole milk
½ cup heavy cream
8 oz. bittersweet chocolate, finely chopped
1 tbsp. unsalted butter
1 tsp. vanilla extract

For the marshmallow topping:
2 large egg whites
1 cup sugar
¼ cup water
2 tbsp. light corn syrup
1¼ tsp. vanilla extract

Directions:
Preheat the oven to 300˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl.  Toss with a fork to blend.  Spread the mixture in an even layer on the prepared baking sheet.  Bake until crisp, stirring once during baking, about 10 minutes.

To make the pudding, combine the sugar, cornstarch, cocoa powder, and salt in a medium saucepan.  Add the egg yolks and whisk to blend.  Gradually whisk in the milk and the cream.  Cook over medium heat, whisking constantly, until the mixture comes to a boil.  Allow to boil for 30 seconds.  Remove from the heat and stir in the chocolate, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth.  Let the pudding cool slightly, stirring occasionally, about 10 minutes.

Spoon 1/3 cup of the pudding into each of 6 serving dishes.  Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.  Top each with 1/3 cup more of the pudding mixture.  Cover each with plastic wrap directly on the surface of the pudding.  Chill for at least two hours.

To make the marshmallow mixture, combine all ingredients in the mixer.  Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F.   whip on high speed until the marshmallow mixture forms stiff peaks.  Spoon or pipe the marshmallow mixture over the top of the chilled puddings.  Place in the oven under the broiler, watch closely as this will burn easily, when the marshmallows are golden brown remove from the oven. Garnish with crushed graham crackers on top

S’mores Bars

Graham Cracker Crust

2 ¼ cups graham cracker crumbs (15-17 crackers)…I used 18
1/3  cup granulated sugar
¾ cup unsalted butter, melted
Fudge Brownie Filling:

6 ounce unsweetened chocolate, chopped
1 cup plus 2 TBSP unsalted butter, chopped into TBSP sized pieces
2 ½ cups granulated sugar
5 large eggs, lightly beaten
1 ½ tsp vanilla extract
1 ¾ cups all-purpose flour

1 ½ cups pecan halves, chopped
4 cups (packed) miniature marshmallows

Line a 10 x 15x 2 inch glass baking dish with foil, leaving a 1-inch over hang around the top edge of the pan. Smooth out any big wrinkles in the foils and then lightly coat the foil with nonstick cooking spray.

Preheat oven to 350F.

Combine the graham cracker crumbs and sugar in a small bowl. Gradually add the melted butter until the crumbs just hold together when squeezed in your palm. Press the mixture into an even ¼ inch layer on the bottom of th prepared pan. Run a smooth bottomed measuring cup over the crust to pack and level it.

Combine the chocolate and butter in a large bowl that fists a double boiler. Place the bowl over barely simmering water and stir as needed until the chocolate and butter are melted. Remove from the heat and whisk in the sugar, followed by the beaten eggs and vanilla extract. Stir in the flour, mixing until smooth. Pour the batter on top of the graham cracker crust and level with a small offset spatula.

Scatter chopped nuts evenly over the batter. Bake 30-35 minutes, or until cake tester inserted in brownie center comes out with dark, damp crumbs on it. Do not overbake. Set on a wire rack and cool completely in the pan.

Distribute the marshmallows evenly over the brownie top. Place the pan under the broiler in the top third of the oven for about 1 minute, or until he marshmallows are puffy and golden brown. Watch carefully and rotate the pan regularly, as the marshmallow can easily burn. Cool until the topping is firm and easily cut without sticking.

Remove the brownies from the pan in one block by gently pulling up on the foil overhang. Place directly on a cutting board. Remove all foil and cut into 2-inch squares. For the neatest cuts, use a sharp knife, wiped clean with a warm, damp cloth between slices.

Mini S’mores Ice Box Pies

2 packages of mini graham cracker crust (6 come to a pack) or 1 regular sized graham cracker crust
½ batch Marshmallow Vanilla Bean Ice Cream (recipe follows)
Chocolate Glaze (recipe follows)
Marshmallows (about 15-18…you’ll want some just to eat)

Marshmallow Vanilla Bean Ice Cream

1 cup whole milk
A pinch of salt
½ cup granulated sugar
2 vanilla bean, split lengthwise
2 cups  heavy cream
6 large egg yolks
1 tsp vanilla extract
10 ounces Marshmallow Fluff
Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla beans into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Place the soft ice cream into the bowl of an electric stand mixer(or use a large bowl and beaters). Beat in on medium-high speed the 10 ounces of marshmallow. Beat until fully incorporated, about 3 minutes. Place into a freezer friendly container and freeze for at least 3 hours.

Adapted from The Perfect Scoop by David Lebovitz

Chocolate Glaze

6 ounces milk chocolate
4 TBSP unsalted butter

Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot(not boiling)water. Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top. When chocolate is just melted, stir in the clarified butter(discard the white solids left behind). Set aside until chocolate is 86F.

To assemble:

Evenly distribute chocolate glaze to bottom of each pie crust. Dip marshmallows into the remaining chocolate if desired. Let set up in fridge for 10 minutes.

Set ice cream out so that it gets soft. Soft enough that it can be piped through a pastry bag. Pipe ice cream into the prepared crusts. Cover lightly with foil and place in freezer to re-freeze. Leave at least an hour.

Using a culinary torch, toast marshmallows. Place on on top of each pie.

S'mores Pops

No recipe for this dessert. Just a few notes:

• You will need a bag of jumbo marshmallows, crushed graham crackers and some melted chocolate.
• You can of course make these without roasting the marshmallows, but really, marshmallows taste so much carmelized.
• Assembly: Stick a popsicle stick in one end and slowly turn the marshmallow 1/2 inch above the flame until golden. Dip the roasted marshmallow in melted chocolate and then roll it in crushed graham crackers. That’s it – enjoy!

A Peanutty S'more

"This twist on a classic is more gooey and more tasty. The chocolate and peanut butter melt much better between two hot marshmallows and it is delicious!"

INGREDIENTS
2 large marshmallows
2 graham cracker squares
1 peanut butter cups

DIRECTIONS
Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.
Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.