Chocolate Dipped Smores On A Stick Recipes

CHOCOLATE DIPPED S'MORES ON A STICK

Steps:

• Preheat oven to 400F degrees then prepare a cookie sheet with parchment paper. Break graham crackers into squares, place them on prepared cookie sheet then top each graham cracker with a marshmallow.
• Bake marshmallow topped graham crackers for 3 minutes. The marshmallows should begin to puff; you may need to remove the pan a little earlier just as you may need to allow the marshmallows to heat a little longer.
• Remove the pan from the oven then top each marshmallow with chocolate squares followed by another graham cracker. Press cake pop sticks or paper straws into the middle of each S'mores sandwich then refrigerate for 1 hour.
• Meanwhile, crush graham crackers then set the crumbs aside and prepare an additional cookie sheet with a layer of wax paper. After an hour remove the S'mores sandwiches from the fridge.
• Add chocolate chips and coconut oil (or shortening) to a microwave safe dish. Heat the dish in the microwave for 60 seconds then stir well. If all chips have not melted return chocolate to the microwave and heat for an additional 15 seconds then stir.
• Dip each S'mores on a stick into the chocolate, sprinkle graham cracker crumbs or sprinkles over the sandwiches before the chocolate sets then place them on wax paper. Allow Chocolate Dipped S'mores to rest until set. Keep refrigerated.

S'MORES ON A STICK

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

CHOCOLATE DIPPED S'MORES

Steps:

• 1. Begin by breaking a graham cracker in half like you are making a s'more. Place one half on a baking sheet and the other half to the side for later. Then, preheat the oven to 400º.
• 2. While the oven is warming up, on the graham cracker half that you placed on the baking sheet, place one marshmallow on the top. When you have placed a marshmallow on each half, put the baking sheet in the oven and roast to your desired tint. I prefer mine golden brown, but keep a close eye on the marshmallows while they are roasting.
• 3. Once you have baked them to your desired color, take them out of the oven. Take the other half of each cracker and place your desired amount of chocolate on the cracker. Place that half on top of the melted marshmallow and squish together. Once they officially look like s'mores, place them in the freezer for at least 5 minutes. This will make them easier to work with.
• 4. While the s'mores are firming up, melt your desired amount of chocolate in the microwave, stirring frequently. I used Hershey's chocolate bars for this, but any other chocolate will do just fine.
• 5. Once the chocolate has been melted and the s'mores are firm, fully dip each s'more into the melted chocolate. Use a fork to gently scoop each s'more out of the mixture, and place on a baking sheet. Once you have dipped each s'more, return to the refrigerator to cool and harden.
• 6. I highly recommend leaving these in the refrigerator, as the chocolate will melt quickly. Enjoy!

S'MORES ON A STICK

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

CHOCOLATE COVERED S'MORES ON A STICK

Steps:

• PREHEAT your oven to 350˚F.
• LINE a large flat dish with 12 graham crackers. Place a chocolate bar square on top of each graham. Place 1 JET-PUFFED Marshmallow on top of the chocolate.
• BAKE in the oven for about 10 minutes.
• IMMEDIATELY place your lollipop stick into the marshmallow in the middle and press another graham cracker (from the remaining 12) on top. Repeat this process for all of the s'mores.
• PLACE them in the freezer for about 15 minutes or until you can pick up the stick without the graham crackers sliding off.
• MELT down the chocolate chips in a microwave to a smooth consistency in a deep bowl using 30 second intervals and stirring in between.
• DIP the s'mores into the chocolate and cover completely. You may need to use a spoon or knife in order to cover it well.
• SPRINKLE the sprinkles all over the s'mores and then place them on a sheet of wax paper until the chocolate has dried. It will likely take an hour or two before they are dried completely.

CHOCOLATE-DIPPED COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.