Broiler Smores Recipes

BROILER S'MORES

Broiler S'mores image

I'll admit making s'mores over a campfire is the best method, but, if your living with a statewide burn ban and don't have a fireplace, this is a fabulous alternative. On the up side, this method does produce perfectly uniform, golden marshmallows.

Provided by MPADEN

Categories Desserts Cookies Sandwich Cookie Recipes

Time 8m

Yield 4

Number Of Ingredients 3

Ingredients

4 graham crackers
2 milk chocolate candy bars
12 marshmallows

Steps:

Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
Arrange the marshmallows in a single layer in the prepared pan.
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 35.9 g, Cholesterol 5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 72.1 mg, Sugar 26.6 g

S'MORES CUPCAKES

S'mores Cupcakes image

Provided by Food Network

Categories dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour (100 grams)
1/2 cup graham cracker crumbs (68 grams)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon vegetable oil, divided (60 milliliters plus 15 milliliters)
3/4 cup granulated sugar (150 grams)
1 egg
3/4 teaspoon vanilla extract
1/2 cup buttermilk (125 milliliters)
2 tablespoons boiling water (30 milliliters)
2 tablespoons cocoa powder (9 grams)
3 egg whites
3/4 cup granulated sugar (150 grams)
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
12 squares milk chocolate, optional

Steps:

For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners.
Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl.
Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.
Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.
Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.
Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.
For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes.
Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.
Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

OVEN S'MORES

Oven S'mores image

No Campfire? No problem! Ooey gooey marshmallow, chocolate, and graham crackers broiled to perfection and layered into traditional S'mores. I am ashamed to admit, I almost prefer these in taste (although not in ambience!). This is also great for making quite a few at once.

Provided by Nonei

Categories Dessert

Time 6m

Yield 6 S'mores, 6 serving(s)

Number Of Ingredients 3

Ingredients

12 graham cracker squares
6 large marshmallows, torn in half
1 (1 5/8 ounce) milk chocolate candy bars (12 squares)

Steps:

Turn on the oven broiler to preheat a little, and place the rack at its highest position.
Place graham cracker squares on a cookie sheet in single layer.
Top half of the graham cracker squares with 2 squares of milk chocolate each.
Top each of the remaining graham cracker squares with 2 halves of a marshmallow, sticky side down.
Broil, watching carefully (Don't take your eyes off them!), until marshmallows are toasted and golden to dark brown.
Remove from oven and assemble by turning the marshmallow-topped graham crackers over onto the chocolate-topped graham crackers and smooshing them down a bit.

Nutrition Facts : Calories 180.2, Fat 5, SaturatedFat 1.5, Cholesterol 1.7, Sodium 180.8, Carbohydrate 31.6, Fiber 1, Sugar 16.5, Protein 2.6

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