S'MORES FUDGE COOKIE PIES
These might just be our favorite take on s'mores yet: cute graham cookie cups, filled with Hershey's™ chocolate and finished with marshmallow topping. And they're just the right size -- especially if you want to eat more than one!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. In large bowl, mix cookie mix, 1 cup graham cracker crumbs, 3/4 cup softened butter and egg with spoon until soft dough forms. Press rounded tablespoonfuls dough evenly in bottom of each muffin cup and halfway up sides.
- Bake 9 to 11 minutes or until golden brown. Remove from oven to cooling rack. Immediately place 3 individual chocolate rectangles in each cookie cup. Let cool 10 minutes in muffin cups. Using knife, spread melted chocolate in each cup. Remove cookie cups from muffin cups to cooling rack. Cool completely, about 30 minutes.
- When ready to serve, in small bowl, beat Topping ingredients with spoon until smooth. Put topping in medium resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of topping on top of each cookie cup. Sprinkle 1 tablespoon graham cracker crumbs evenly over cookie cups.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie Pie, Sodium 105 mg, Sugar 15 g, TransFat 0 g
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
- Preheat the broiler.
- Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
FUDGY S'MORES BARS
This fun twist on campfire s'mores has not just marshmallows and grahams, but hot fudge sauce too, all in delicious bars.
Provided by By Pillsbury Kitchens
Categories Dessert
Time 1h35m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all crust ingredients with electric mixer on low speed until coarse crumbs form. Press mixture in bottom of pan. Bake 10 to 12 minutes or until golden brown.
- Remove partially baked crust from oven. Sprinkle marshmallows over crust. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
- Remove pan from oven. Sprinkle chocolate pieces evenly over marshmallows. Drizzle warm ice cream topping over top. Cool completely, about 1 hour. Cut into bars.
Nutrition Facts : Fat 1, ServingSize 1 Bar
FUDGY S'MORES BROWNIE BARS
A rich fudgy brownie layer on a graham cracker crumb base is spread with creamy chocolate and a layer of marshmallow creme, dotted with mini marshmallows, and quickly browned under the broiler.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h30m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter in medium bowl, stirring until evenly moistened. Sprinkle 1 cup graham cracker mixture evenly into bottom of prepared pan. Prepare brownie batter according to package directions using oil, water and eggs. Spread over crumbs in pan. Bake 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
- Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes. Stir until completely melted and smooth. Pour over brownie layer. Freeze until firm, about 1 hour.
- Heat broiler to HIGH. Spread marshmallow creme evenly over chocolate layer. Sprinkle evenly with remaining graham cracker crumbs. Sprinkle evenly with mini marshmallows. Broil 6 inches from heat 2 minutes or until lightly browned.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 29.8 g, Cholesterol 20.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 110.5 mg, Sugar 13.3 g
S'MORES PIE
This showstopper of a dessert is everything traditional s'mores are - chocolatey, gooey, crunchy - in grown-up, travel-friendly pie form. It is not difficult to make, but it does take some time, so set aside a few hours to make and assemble all of the worthy parts. Ultimately, what you end up with is a chocolate pudding pie in a graham cracker crust, topped with a blanket of homemade marshmallow that's browned to perfection.
Provided by Christine Muhlke
Categories brunch, dinner, lunch, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the crust. Crumble graham crackers into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour melted butter into crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Butter or oil a 9-inch pie pan and firmly press the graham cracker crumbs against the sides, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill for at least 30 minutes to avoid crumbling when serving.
- While the crust chills, preheat the oven to 350 degrees and prepare the chocolate filling. Put the chocolate in a large mixing bowl. Heat the cream in a saucepan until scalded - do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add a pinch of salt, then crack the egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and cool completely.
- Prepare the marshmallow topping. Pour 1/4 cup water into the bowl of a stand mixer and sprinkle the gelatin on top. In a large saucepan over medium-high heat, stir together the remaining 1/4 cup of water, sugar and corn syrup just until sugar is dissolved. Heat until a candy thermometer reads 260 degrees, or hard-ball stage. Remove from heat, turn stand mixer to medium speed to begin beating the bloomed gelatin, and slowly pour in sugar syrup, aiming it down the side of the bowl to prevent splatter, and scraping any remaining syrup from the pan with a heat-proof spatula. Slowly increase the speed of the mixer, and beat until the mixture is white, fluffy and doubled in volume. Add vanilla and beat for a few moments more. Pour the mixture on top of the cooled chocolate layer, gently spreading it to the edges of the crust with a spatula. Refrigerate, uncovered, 30 to 60 minutes.
- The last step: brûlée the marshmallow. A torch is best for this (a propane torch from the hardware store or a butane crème brûlée torch). If using a torch, clear the area of any flammable items, ignite the torch, and slowly wave the flame over the surface of the marshmallow until you achieve the desired level of toastiness. If you do not have a torch, use the broiler of your oven. Preheat the broiler, cover the edges of the pie crust with foil or pie shields, place the pie on a baking sheet and broil - watching carefully to prevent burning - for 2 to 3 minutes, rotating as necessary.
- To slice the pie, it helps to dip your knife in hot water, then dry it with a towel. The heat facilitates easy slicing through the marshmallow layer.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 141 milligrams, Sugar 35 grams, TransFat 1 gram
FUDGY S'MORES BROWNIE PIE
This is a delightful blend of gooey chocolate, marshmallow and graham cracker, even better than the campfire treat.
Provided by SFMommy3
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix).
- Combine brownie mix, egg, oil, and water in a medium mixing bowl.
- Mix on low to medium speed until combined.
- Fold in marshmallows and dusted chocolate chips.
- Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad.
- Let pie cool completely.
- While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil.
- Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate).
- Let the cream and chips stand for a minute to soften, then stir until smooth.
- The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse.
- Top pie with whipped ganache.
- You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.
Nutrition Facts : Calories 786.6, Fat 45.6, SaturatedFat 15.5, Cholesterol 53.8, Sodium 411.1, Carbohydrate 97.8, Fiber 2.3, Sugar 30.6, Protein 6.7
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