CHOCOLATE MOUSSE S'MORES BARS
I love a s'more. It's classic, it's easy and during summer it's the ultimate dessert. And while the s'more is possibly the easiest dessert there is, it can become a bit of a production to get all the kids (or adults) sticks for marshmallows and get a fire going, so instead I turn to this make-ahead option that has all the flavors we love but can be made in advance so everyone can enjoy s'more time. The base is a graham cracker and rice cereal bar that is topped with a rich chocolate mousse. Marshmallows are added and bruléed for the classic toasted flavor.
Provided by Food Network
Categories dessert
Time 4h25m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line an 8-inch-square baking pan with parchment paper, letting the paper hang over two sides of the pan to act as handles. Spray the parchment with non-stick spray.
- Place 18 marshmallows (about 4 ounces or 2 cups) in a medium bowl and set aside. Place the remaining 8 ounces of marshmallows (about 4 cups) in a large microwave-safe bowl along with the butter. Microwave on high until the marshmallows and butter are completely melted, about 1 minute, stirring halfway through. Stir to combine. Add the graham crackers and rice cereal and quickly stir them into the melted marshmallows. Immediately scrape the mixture into the prepared pan. Spray the bottom of a measuring cup with nonstick spray and use it to press the mixture into an even layer in the pan.
- Place 1 cup heavy cream to a medium microwave-safe bowl. Microwave the cream until it is just starting to steam, about 1 minute. Add the chocolate chips and cocoa powder. Shake the bowl lightly to make sure the chips are completely submerged in the heavy cream. Let stand about 5 minutes. Whisk the heavy cream and chocolate together until smooth. If any chocolate isn't melted you can microwave for 10-second increments until completely melted. It's important to only microwave 10 seconds at a time so the mixture never gets too hot. Once melted set aside to cool slightly.
- Place the remaining 1 cup of heavy cream in the bowl of an electric mixer or a medium bowl and whip with a mixer or whisk until stiff peaks form. Fold the whipped cream into the melted chocolate until you no longer see any streaks of white. Spoon the mousse over the graham cracker base and smooth the top to make an even layer.
- Cut the reserved 18 marshmallows that were set aside in half horizontally. Press 6 marshmallow halves in a row along the bottom border of the pan. Continue adding lines of marshmallows so that you have 6 rows of 6 marshmallows each covering the mousse. Cover with plastic wrap (preferably reusable) and refrigerate for 4 hours or overnight.
- When ready to serve, cut the bars into 6 long strips following the lines of the marshmallows. Then cut the strips in half so that each bar has 3 marshmallow halves on it. If desired, toast the marshmallows with a kitchen torch and serve. The bars can be refrigerated up to 3 days.
CHOCOLATY S'MORES BARS
One night my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. -Rebecca Shipp, Beebe, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated., Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 197mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
S'MORES CHOCOLATE TOAST CRUNCH® BARS
You can enjoy the flavor of s'mores anytime with these bars. Pack them in lunch boxes or have them ready when the kids get home for a yummy after-school snack!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
- In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
- Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
- With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
- Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 17 g, TransFat 0 g
QUICK S'MORES BARS
Quick, easy and sure to please.
Provided by Cindy Larkins
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. Sprinkle chocolate chips evenly over graham crackers.
- Heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. Pour mixture over chocolate chips and crackers. Sprinkle miniature marshmallows over the top.
- Place baking pan under the broiler until lightly browned, 3 to 5 minutes. Remove from broiler, cool completely, and cut into squares.
Nutrition Facts : Calories 180 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 6.5 g, Sodium 114 mg, Sugar 15.2 g
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