Crescent Puff Smores Recipe With Graham Crackers

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S'MORES CRESCENT ROLLS



S'mores Crescent Rolls image

Here's how to score indoor s'mores: Grab crescent dough and Nutella. Invite the kids to help with this rolled-up version of the campfire classic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
1/4 cup Nutella, divided
2 whole graham crackers, broken up
2 tablespoons milk chocolate chips
2/3 cup miniature marshmallows

Steps:

  • Preheat oven to 375deg;. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes., In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

S'MORES COOKIES WITH GRAHAM CRACKERS



S'mores Cookies with Graham Crackers image

This s'mores cookie recipe is something I came across through my travels and have made it many times. My kids love to help me make them and it isn't too difficult for them to join in on the baking. At first I thought it was a bit tedious, but it was more fun than expected! They are best eaten when just cool enough to handle. Enjoy!

Provided by lyricocean

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 26m

Yield 30

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon salt
1 teaspoon baking soda
1 pinch ground cinnamon
1 cup butter, softened
¾ cup white sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature semisweet chocolate chips
1 ½ cups miniature marshmallows
4 (1.55 ounce) bars milk chocolate candy bars (such as Hershey's®), chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
  • Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
  • Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 27.4 g, Cholesterol 29.6 mg, Fat 11.5 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.9 g, Sodium 192.6 mg, Sugar 19.5 g

S'MORES CRESCENT ROLL PUFFS



S'mores Crescent Roll Puffs image

We switched out the graham crackers for crescent dinner rolls to make these tasty s'mores-inspired treats. They puff up so nicely in the oven!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings

Number Of Ingredients 7

2 cans (8 oz. each) refrigerated crescent dinner rolls
16 JET-PUFFED Toasted Coconut Marshmallows
1/2 cup semi-sweet chocolate chips
2 Tbsp. butter, melted
1-1/2 cups powdered sugar
2 Tbsp. milk
1/3 cup chopped walnuts

Steps:

  • Heat oven to 350°F.
  • Separate dough into 16 triangles. Place one marshmallow on top of each dough triangle; sprinkle with chocolate. Wrap 1 dough triangle around each marshmallow, completely covering marshmallow and chocolate with dough; pinch edges of dough together to seal. Dip sealed sides in butter; place, sealed-sides down, in 16 muffin pan cups sprayed with cooking spray. Place muffin pans on baking sheet.
  • Bake 12 to 15 min. or until golden brown. Meanwhile, mix powdered sugar and milk.
  • Remove baked puffs from muffin pans to wire racks. Drizzle with the powdered sugar glaze; sprinkle with nuts. Serve warm.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CRESCENT PUFF S'MORES



Crescent Puff S'mores image

Prepare a sweet after-school snack or casual dessert in 15 minutes with five ingredients.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 35m

Yield 16

Number Of Ingredients 5

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16 large marshmallows
2 to 3 (1.2 oz each) milk chocolate candy bars, broken into squares
1/2 cup butter or margarine, melted
1 cup graham cracker crumbs (about 14 squares)

Steps:

  • Heat oven to 375°F. Spray 16 regular-size muffin cups with cooking spray. Separate dough into 16 triangles.
  • For each snack, place 1 marshmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marshmallow and chocolate, then roll to opposite point, completely covering marshmallow and chocolate; pinch dough to seal well.
  • Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
  • Place pans on sheet of foil or cookie sheet (to catch any spills); bake 15 to 20 minutes or until golden brown. Immediately remove from muffin cups; serve warm.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Snack, Sodium 290 mg, Sugar 11 g, TransFat 2 g

GOLDEN GRAHAMS™ S'MORES



Golden Grahams™ S'mores image

Try a new version of classic s'mores. No campfire needed with our Golden Grahams™ S'mores recipe. These treats are fun to whip up and easy enough that the kids can help, too. Complete with sweet marshmallows, these Golden Grahams™ bars are a delicious no-brainer. If you're looking to save some time, these Golden Grahams™ S'mores bars can also be made in the microwave.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h25m

Yield 24

Number Of Ingredients 7

8 cups Golden Grahams™ cereal
1 bag (10 oz) miniature marshmallows (5 1/2 cups)
1 1/2 cups milk chocolate chips (9 oz)
5 tablespoons butter or margarine
1/4 cup sugar
1 tablespoon water
1 teaspoon vanilla

Steps:

  • Grease 13x9-inch pan with butter. Measure cereal into large bowl.
  • Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
  • Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 19 g, TransFat 0 g

CRESCENT PUFF S'MORES



Crescent Puff S'mores image

I got this in one of my latest cooking magazines. I haven't tried it yet, but plan to soon. It sounds delicious.

Provided by MarieRynr

Categories     Lunch/Snacks

Time 30m

Yield 16 snacks

Number Of Ingredients 5

2 (8 ounce) cans refrigerated crescent dinner rolls
16 large marshmallows
milk chocolate candy bar, broken into squares
1/2 cup butter, melted
1 cup graham cracker crumbs (about 14 squares)

Steps:

  • Heat oven to 375*F.
  • Spray 16 regular size muffin cups with cooking spray. Seperate dough into 16 triangles.
  • For each snack, place 1 marchmallow on shortest side of triangle. Top with 2 squares of chocolate candy. Starting with shortest side of triangle, fold corners of dough over marchmallow and chocolate, then roll to opposite point, completely coveringmarshmallow and chocolate; pinch dough to seal well.
  • Dip snacks in or brush with melted butter; roll in cracker crumbs to coat. Place in muffin cups.
  • Place pans on sheet of foil or cookie sheet to catch any spills; bake 15 to 20 or until golden brown. Immediately remove from muffin cups; serve warm.

Nutrition Facts : Calories 182.5, Fat 8.1, SaturatedFat 4.2, Cholesterol 29.4, Sodium 211.7, Carbohydrate 24.5, Fiber 1.2, Sugar 6.9, Protein 3.2

60'S INDOOR S'MORES WITH HOMEMADE GRAHAM CRACKERS



60's Indoor S'Mores with Homemade Graham Crackers image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 4 servings

Number Of Ingredients 23

12 marshmallows, recipe follows, or store-bought
8 graham cracker squares, recipe follows
2 milk chocolate bars, the kind that can be broken into squares
4 tablespoons water
4 tablespoons light corn syrup
12 tablespoons sugar
2 egg whites
1 tablespoon gelatin
2 tablespoons cold water
1/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour (rye flour can be found in health food stores)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

Steps:

  • If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
  • Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
  • Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
  • In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
  • Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

GRAHAM CREAM PUFF



Graham Cream Puff image

"For an exquisite treat, try these 'berry' special graham cracker puffs filled with raspberries and cream," recommends Iola Egle of McCook, Nebraska.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 16

1 cup water
1/2 cup butter
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup graham cracker crumbs
4 eggs
GLAZE:
1/2 cup raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup orange juice
FILLING:
1 cup heavy whipping cream
1 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups raspberries, drained

Steps:

  • Cover baking sheets with foil; grease foil and set aside. In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour and cracker crumbs all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each. Continue beating until mixture is smooth and shiny. , Drop batter by 1/4 cupfuls 3 in. apart onto prepared baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape. , For glaze, place berries in a blender; cover and process until pureed. Strain berries and discard seeds. Set the puree aside. In a saucepan, combine sugar and cornstarch. Stir in orange juice and the reserved puree until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; set aside. , For filling, beat cream in a chilled large bowl, until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in raspberries. Split cream puffs open; discard soft dough from inside. Fill the cream puffs just before serving. Drizzle with glaze. Refrigerate leftovers.

Nutrition Facts : Calories 270 calories, Fat 21g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

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