Sunday, August 2, 2009

Smores Galore

Last year I posted a fun chips ahoy cookie smore recipe here.

This year I've found so many more fun ways to assemble smores! Got any others you've come up with???

Strawberry oreo smores

From Cooking Stuff

Strawberry Oreo or other
Roasted Marshmallow

Peanut butter smores

From Taste of Home
8 large chocolate chip cookies
4 teaspoons hot fudge ice cream topping
4 large marshmallows
4 peanut butter cups
Spread the bottoms of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately. Yield: 4 servings.

Classic Smores with Peanut butter cups

2 graham crackers
1 marshmallow
1 peanut butter cup

Peanut Butter Smores Bars
This is an adaptation of my peanut butter bar recipe here

1 c. butter
1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1-2 cans marshmallow creme or 1 bag marshmallows

1 cup peanut butter
1 bag semi-sweet choc chips

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan. Chill.

Next Spread with marshmallow cream or melt marshmallows and pour over graham crust, refrigerate.

Melt choco chips, with peanut butter (either on stovetop or microwave) and spread on top of marshmallow layer. Refrigerate for at least 1 hour.

and while we're at it might as well through this recipe in as well....

Reese’s Peanut Butter Cup S’mores Pie

From Grin and Bake It

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)


1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of a lightly greased 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack completely and freeze for 15 minutes.

2. Spread a layer of fudge sauce onto frozen crust and refreeze (about 30 minutes). Spread softened ice cream onto fudge layer and refreeze until firm. Spread a layer of marshmallow cream and sprinkle with mini marshmallows. Refreeze for about 4 hours. (Freezing overnight is best).

3. Prior to serving broil pie until mini marshmallows are lightly toasted. Watch closely. It will only take a minute or two and will burn quickly. Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.


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