S’mores Cookie Bars

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There is nothing quite like S’mores, they are a warm, gooey, scrumptious bite of heaven. They are without a doubt one of my most favorite desserts and they are always a crowd pleaser as well. I love this particular recipe because it makes it easy to serve them up to a bunch of people without having to make them one by one. In fact, they are so easy to make that even your kids will be able to whip these up, it’s the perfect recipe for those little budding chefs to try their hand at!

These amazing S’mores Cookie Bars comes from one of my favorite baking sites, Sally’s Baking Addiction , you can click right here to link to the original recipe. These are absolutely perfect as written, the only minor change that I made was to use bittersweet chocolate chips instead of semi-sweet because I really love dark chocolate.

Take note, when the bars are done baking, it is very important that you allow them to cool completely otherwise they will be a warm, gooey mess and very difficult to cut. However, if you don’t care about appearances, attack that pan and go crazy! I always love a nice warm S’mores so even if they have cooled and been cut, you can give them a quick zap in the microwave to warm back up. Any leftover bars will keep for about a week in a tightly covered container. Enjoy!

Ingredients

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (about 9-10 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme

Instructions

Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. (There will not be enough dough to make one single layer so some chocolate chips will be exposed.)

Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature for up to 1 week.

Toasted Marshmallow S’mores Cake

Toasted Marshmallow Cake

If you love S’mores than this is your cake! It’s a rich dark chocolate cake filled with crushed graham crackers and marshmallow meringue frosting and then covered in even more marshmallow meringue frosting and browned until nice and toasty. It was OUT OF THIS WORLD! I made this for my son’s 5th birthday the other day and it was a huge hit! My birthday boy and all of the guests loved it and the best part? It might look fancy but it is super easy to make.

I started with the recipe for my Dark Chocolate Cake which is both easy and foolproof.  The Marshmallow Meringue Frosting was taken from the cookbook,Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats which you can pick up on Amazon if interested. The frosting is also super easy to make but make sure your cakes are cooled and ready to go as you should frost them right after making the frosting. The frosting will be glossy and fluffy like melted marshmallows and although it will be sticky, it will go on the cake nicely as long as you move quickly. After toasting, it will take on a nice, slightly dry outer coating which is simply delicious.

You can toast the marshmallow meringue frosting one of two ways, either in the oven or with a basic kitchen torch. I happen to have a kitchen torch however, as luck would have it I was out of butane the day I made this. So I did what any good cook does when faced with a challenge in the kitchen, I improvised! First I toasted the cake in the oven at 375ºF for about 4 minutes. Be sure to keep an eye on the cake as it can toast quickly and you don’t want it to burn. Then, using an Aim n’ Flame®, I toasted the outside edges. It took longer than using a kitchen torch and it didn’t toast quite as evenly but it still gave me the desired result and the frosting came out browned and toasty.

Finish off the cake by spreading a little extra marshmallow frosting on top and covering with crushed graham crackers and broken up Hershey® bar pieces. Enjoy!

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large egg
  • 1 cup (8 oz) brewed coffee, cold
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar

For the marshmallow meringue frosting

  • 5 large egg whites
  • 1/2 cup plus 2 tbs light corn syrup
  • 1 3/4 cups granulated sugar
  • large pinch of Kosher salt
  • 2 tsp pure vanilla extract

For the assembled cake

  • 1 sleeve of graham cracker, crushed
  • 1 large Hershey® bar, broken into pieces

Instructions

For the cake – Preheat oven to 350ºF. Grease and flour two 9″ round baking pans. Place a round of parchment paper in the bottom of the pan for even easier release.

Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake about 30 minutes or until a toothpick comes out with just a few moist crumbs.

Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely.

For the marshmallow frosting – In a large heat-proof bowl, whisk together the egg whites, corn syrup, sugar and salt. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture as it heats and cook until the sugar dissolves, about 5 minutes.

Transfer the mixture to the bowl of an electric stand mixer fitted with the whisk attachment. Beat the egg whites on high-speed until stiff peaks form, about 5 minutes. Beat in the vanilla extract and mix until just incorporated. Frost cake immediately.

To assemble the cake – Cover the bottom layer of cake with a thick coating of the marshmallow meringue frosting. Cover with half of the crushed graham crackers. Place the second layer on top and completely frost the cake. To toast the frosting, either place the cake in a 375ºF oven for 4 minutes OR use a kitchen torch. Once the frosting is toasted and dry to the touch, add some more of the marshmallow meringue frosting on top and cover with the remaining crushed graham crackers and broken pieces of Hershey® bar.

Chef Emerson’s S’mores Truffles

Emme Truffles

My daughter and little chef-in-training, Emerson, loves to cook and bake and the other day she asked to whip up a fun dessert. She decided to make these scrumptious and super easy S’mores Truffles. Aside from a little assistance with the measuring she made these completely by herself. They are a great dessert to make with your kids as they require minimal ingredients, most of which you should have in the house. Also, depending on their age, it’s something they can make themselves with little to no help which is fantastic for building up confidence in the kitchen.

If you don’t like s’mores or don’t have any marshmallows and graham crackers on hand, feel free to change these truffles up. Use the base truffle mix, roll them into balls and then coat them in crushed cereal, cookies, sprinkles, toasted coconut or even dusted with a little cocoa powder. They are also just as delicious plain as they are coated or in this s’mores version. Let your little one experiment and see what yummy concoction they are able to think up. This recipe makes about 20-25 truffles depending on how large they are rolled. Enjoy!

Ingredients

  • 1/3 cup heavy cream or half-n-half
  • 1/2 tsp Kosher salt
  • 1/2 tsp pure vanilla extract
  • 2 cups semi-sweet or dark chocolate chips
  • 2 tbs vegetable oil
  • 20-25 miniature marshmallows
  • 1 1/2 cups crushed graham crackers

Instructions

Combine the cream, salt and vanilla extract in a bowl. Set aside.

Combine the chocolate chips and vegetable oil in a large microwave safe bowl. Heat in the microwave on high in 15 second intervals, stirring after each interval, until the chocolate is completely melted.

Pour the cream mixture into the melted chocolate and stir gently until well combined. Pour into a parchment lined 8X8 pan and refrigerate for about an hour.

Scoop out about a tablespoon of chocolate, wrap it around one marshmallow and roll into a ball. Roll the truffle ball in the crushed graham crackers and then place on a dish. Repeat until all of the chocolate has been used.

Store the truffles in an airtight container in the fridge, they will keep for a few days.

**Tip – A melon baller or small cookie scoop works great for scooping the chocolate.**

chef emmen

My little chef hard at work!

(Pampered Chef Glass Mixing Bowls – 3 Piece Set$35)

Homemade Holiday Fudge

fudge

Since I was itty-bitty my mom has always made homemade fudge for Christmas. It was such a treat as a kid because she would only make it one time a year and when it was gone, it was gone. As I got older and started hosting the holidays myself I continued the tradition of making homemade fudge at the holidays. It’s a treat that everyone always loves and even though it’s super easy to make everyone will be so impressed that you actually made homemade fudge!

The nice thing about this fudge is that you can change it up with whatever add-ins that you prefer. My mom would always make a plain batch and another batch with walnuts which is super simple and pleases most everyone.  For fun, I started making my fudge in different ways just to change up the flavor profile. I’ve made it with graham crackers and marshmallows for a yummy S’mores version, I’ve made it with Craisins® and shredded coconut (pictured above) and a few times I did batches of Rocky Road fudge which had both nuts and marshmallows. The possibilities are pretty limitless with this recipe so go ahead and add your own signature touch to the next batch you make!

Ingredients

  • 3 cups (18 oz) of semi-sweet OR dark chocolate chips
  • 1 (14 oz) can of sweetened condensed milk
  • dash of Kosher salt
  • 1 1/2 tsp pure vanilla extract
  • Red and green decorative sugar sprinkles
  • 1/2 -1 cup chopped walnuts or other add-ins (optional)

Instructions

In a pan set over low heat combine the sweetened condensed milk, chocolate chips and salt and stir until melted and smooth. Remove from the heat and stir in the vanilla extract and any add-ins such as nuts, marshmallows, etc.

Spread the fudge mixture into a 8X8 pan lined with wax paper and sprayed very lightly with cooking spray. Sprinkle with colored sugar sprinkles. Chill until firm and then cut into bite-sized cubes.

**Tip – Keep the cut-up fudge covered with plastic wrap and refrigerated until ready to serve. It becomes very soft at room temperature.**

S’mores Fudge

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