CAMPFIRE S'MORES IN A CONE
These s'mores are neater and easier to make than traditional s'mores. We love making them while camping or sitting around the fire pit. The quantity can easily be adjusted to suit your needs.
Provided by AllieGeekPi
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows into the cone until full. Repeat with remaining chips, marshmallows, and cones.
- Wrap each cone tightly in aluminum foil.
- Heat the foil-wrapped cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 9 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 13.9 mg, Sugar 5 g
CAMPFIRE S'MORES BANANA BOATS
Gather 'round the campfire for these banana boat s'mores. Just fill a sliced banana (peel and all) with marshmallows, chocolate chips and Golden Grahams Cereal, wrap in tin foil and bake over the fire.
Provided by By Jessica Walker
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Cut 4 (12-inch) sheets of foil.
- Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket.
- Fill each banana with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and 2 tablespoons cereal.
- Wrap each banana in foil, making sure that foil opening is on top. Using tongs, set wrapped bananas in coals of campfire; cook 8 to 10 minutes. Carefully remove from fire; peel back foil.
Nutrition Facts : Calories 270, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 31 g, TransFat 0 g
CAMPFIRE S'MORES
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Butter a 9- by 11-inch pan.
- Place the chocolate in a large bowl over a double boiler at a low simmer. Stir the chocolate until melted, and then turn off the heat. In a separate pot, bring the cream just to a simmer. Stir in the espresso and chile powder, and then remove from the heat. Add the cream mixture to the chocolate and whisk into a smooth, shiny consistency. Refrigerate.
- Melt the butter in a large pot over low heat. Stir in the marshmallows and cook until fully melted. Add the vanilla paste and popped popcorn, coating thoroughly.
- Press half of the popcorn mix into the prepared pan. Sprinkle with half of the salt and the chocolate mixture. Spread the remaining popcorn mix on top, sprinkling with the rest of the salt. Refrigerate until set.
- Once cool enough to easily handle, cut first into rectangles and then into triangles. Let sit at room temperature until slightly tacky.
- Crush 2 sheets of the graham crackers in a shallow dish. Place the triangles into the crumbs and press the crumbs into the bottom and sides. Place the triangles on a baking sheet and top with a few remaining marshmallows. Put under the broiler until light brown. Top with larger piece of graham for garnish.
CAMPFIRE S'MORES STRAWBERRIES
This is the perfect after dinner treat when both strawberries and camping are at their seasonal peak. This fun twist on a classic campfire dessert is a happy marriage of strawberry fondue and gooey s'mores that will keep everyone in sticky bliss.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Build a campfire.
- Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn't scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire.
- Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crème. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crème, chocolate and graham cracker crumbs.
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