Smore Shooters Recipes

TOASTED MARSHMALLOW SHOTS

Steps:

• Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.)
• Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes.
• Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined.
• Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes.
• When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

S'MORE SHOOTERS

Steps:

• Toast marshmallows over a campfire or stovetop until golden brown; let cool and reserve.
• In a small pot, bring half-and-half to a boil.
• In a medium bowl, add chocolate; pour cream over chocolate and stir until chocolate has fully melted.
• Return chocolate ganache to the pot and whisk in milk.
• Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto.
• Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4 inch deep.
• To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs.
• Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout).

FAVORITE S'MORES COOKIES

Steps:

• Mix oats, flour, graham cracker crumbs, baking soda, baking powder, cinnamon, and salt together in a bowl.
• Beat butter with an electric mixer in a large bowl for 30 seconds. Mix in brown sugar, white sugar, milk, eggs, and vanilla until well blended. Mix in flour mixture until combined. Chill in the refrigerator for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Slice 13 to 15 marshmallows into thirds. Unwrap 36 to 45 candy kisses. Set remaining marshmallows and candy kisses aside for another use.
• Drop rounded balls of dough onto an ungreased baking sheet.
• Bake in the preheated oven for 8 minutes. Remove cookies from the oven and immediately use the back of a spoon to make an indentation in the center of each cookie. Place a marshmallow slice in the indentation and return to the oven until marshmallow is slightly melted, about 1 minute.
• Remove from the oven and push the point of a candy kiss down into each marshmallow. Return to the oven for 1 more minute.
• Cool on the baking sheet for briefly before removing to a wire rack to cool completely.