Frozen Smores On A Stick Recipes

FROZEN SMORES

Steps:

• Prepare a 9x13-inch pan by lining it with parchment paper. (The paper should extend up the sides.)
• In a medium bowl, combine the cream cheese, marshmallow fluff, and cool whip. Pour the mixture into the prepared 9x13-inch pan.
• In a separate bowl, combine the instant pudding and milk. Mix with a hand mixer (about 2 minutes or until thickened). Pour pudding over the marshmallow mixture and freeze for about 4 hours.
• Remove the pan from the freezer and top with 12 graham cracker squares.
• Place a cutting board on top of the pan, and carefully flip the pan over. The contents of the pan should now be on the cutting board.
• Place the remaining 12 graham cracker squares on the frozen marshmallow mixture. Cut into 12 squares and serve cold!

SIMPLE S'MORES ON A STICK

Steps:

• Thread each marshmallow on bamboo or metal skewer. Place crushed cereal in small bowl.
• In small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Dip each marshmallow in spread, then roll in cereal.

FROZEN S'MORES

Steps:

• Break graham cracker in half.
• Spread one half with marshmallow cream and sprinkle with chocolate chips.
• Top with ice cream and remaining graham cracker half.
• Push a popsicle stick into ice cream, if desired.
• Freeze until set up before eating, or it will be messy.
• Sometimes we dip halfway into melted chocolate and then refreeze.

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.

FROZEN S'MORES RECIPE BY TASTY

Steps:

• Make the ganache: Add the chocolate chips to a medium heatproof bowl.
• In a small saucepan, bring the International Delight Cocoa PEBBLES™ Coffee Creamer to a simmer over medium heat. Pour over the chocolate chips and stir until the chocolate is melted and the ganache is smooth. Chill in the refrigerator for 15-20 minutes, until the ganache is no longer warm but still spreadable.
• Assemble the s'mores: Line a baking sheet with parchment paper.
• Break the graham crackers in half crosswise and set 10 of the graham cracker squares on the prepared baking sheet. Set the remaining 10 squares aside.
• Use scissors to remove the cardboard packaging from the ice cream and set the ice cream cylinder on a cutting board. Cut the ice cream crosswise into 1-inch thick planks, then set the planks flat and cut into 10 2x2½-inch squares. Immediately place the ice cream squares directly on top of the graham crackers on the baking sheet, then transfer to the freezer for at least 30 minutes, up to 60 minutes, until the ice cream is frozen solid again and stuck to the graham crackers.
• Transfer the ganache to a piping bag fitted with a medium round tip.
• Carefully pipe about 2 tablespoons of ganache onto each ice cream square, leaving about ¼ inch of space around the edges. Place the remaining 10 graham crackers squares on top of the ganache and press down gently until the ganache starts to drip over the edges of the ice cream. Return to the freezer to firm for at least 30 minutes, up to 60 minutes.
• Just before serving, use a small piece of paper to cover half of a graham cracker square diagonally. Use a small strainer to sift cocoa powder lightly onto the exposed half of the frozen s'more. Repeat with the remaining s'mores.
• Serve immediately.
• Enjoy!