Smore Puffs Recipes

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
• Bake-Off® Contest 20, 1969
• Edna Walker
• Eden Prairie, Minnesota

S'MORES CREAM PUFFS RECIPE

Steps:

• For the choux pastry: Preheat oven to 425°F. Line a large baking sheet with a silicone baking mat or parchment paper. In a heavy bottom saucepan, combine the water, butter, salt, and sugar, and bring to a boil until the butter melts. Remove from heat and pour in the flour all at once, and, with a wooden spoon or silicone spatula, stir vigorously until the flour in incorporated. Place back on medium heat and continue vigorously stirring (yes, this is a mini arm workout!) until the dough comes together as a ball, and a thin film starts to form on the bottom of the pan. Remove from the heat and make a well in the center of the dough. Add in one egg and vigorously stir until it is completely combined. Repeat with the other three eggs. Using a large cookie scoop (a 3 tablespoon-sized model), scoop the dough onto the prepared baking sheet, about an inch or two apart. Bake for 15 minutes, until they begin to turn golden. Turn the oven down to 350°F and bake for 15 more minutes. Turn the oven off, crack the door, and allow them to rest in the oven for 10 minutes before removing to cool further. For the chocolate ganache: In a medium bowl, combine the chocolate and salt. Either in the microwave, or on the stove, heat the cream to a simmer. Pour the warm cream over the chocolate. Allow it to sit for a minute, then stir until it is smooth and creamy. To assemble: Scoop the marshmallow fluff into a pastry bag fitted with a small or medium tip of any shape. Stab the tip into the side of the cream puff, and fill with fluff (really as much as you want). Dip the topside of the filled puffs into the chocolate ganache and allow any excess to drip off. Sprinkle the chocolate with the graham cracker crumbs before it sets.

MARSHMALLOW PUFFS

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

S'MORE BROWNIES RECIPE

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Cover bottom with 15 grahams, overlapping as necessary to form even layer. Break remaining grahams into small pieces.
• Microwave butter and unsweetened chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.
• Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Top with marshmallows and semi-sweet chocolate. Bake 3 to 5 min. or until marshmallows begin to puff.
• Top with graham pieces; press gently into marshmallows with spatula to secure. Cool. Use foil handles to lift brownie from pan before cutting to serve.