Mini Smores Hand Held Recipes

MINI S'MORES HAND PIES

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
• Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
• Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.

MINI CAST IRON SKILLET S'MORES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place 1 graham cracker square in each of 4 miniature cast iron skillets. Top each graham cracker square with 1 piece of chocolate, and 1/2 marshmallow.
• Place skillets in the preheated oven and cook until marshmallows begin to brown, about 3 minutes.
• Remove miniature skillets from oven and gently press marshmallows into chocolate with a spatula.

MINI SMORES PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!

MINI S'MORES CHEESECAKE RECIPE - (4.3/5)

Steps:

• Grease three 4-inch cheesecake pans and set aside. Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs, melted butter and sugar. Stir to combine. Equally divide the crumbs between the three cheesecake pans and press them into the pan. Place in oven and bake for 7-8 minutes until fragrant. After you remove them from the oven sprinkle each crust with 2 tablespoons of chocolate chips. Reduce heat to 325°F. In the bowl of your mixer, combine softened cream cheese and sugar until light and fluffy and no clumps remain. Add in egg and mix well to combine. Add 1/2 cup marshmallow fluff and mix until incorporated. Divide cheesecake batter evenly between the three pans and place in oven. Bake for 35-40 minutes until set. Remove from oven and allow to cool completely. Cover with plastic wrap and place in refrigerator for at least 2 hours. To make the ganache, add chocolate and cream to a double boiler and stir until melted and combined. Remove from heat and spread over cheesecakes. Right before serving add marshmallows to the top of the cheesecake and use a hand held torch to toast them. If you don't have a hand held torch, spread marshmallows on a parchment lined baking sheet and put under the broiler for 30 seconds - 1 minute, watching them very closely! Scoop them off of the baking sheet and onto the cheesecake. Top with remaining graham cracker crumbs and a drizzle of chocolate.