Smore Squares Recipes

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

S'MORES SQUARES

Steps:

• Preheat oven to 325°. Line a 9-inch square baking pan with two lengths of foil, crisscrossed, leaving some overhang. In a food processor, pulse crackers, butter and 3 tablespoons sugar to the consistency of damp sand. Pat firmly into bottom of lined pan. Bake until golden and fragrant, about 15 minutes. Cool on a wire rack.
• Break up semisweet and unsweetened chocolate and place in a microwave-safe bowl. Zap in 30-second intervals, stirring after each, until just melted. Let cool.
• In the bowl of a stand mixer fitted with whisk attachment, whip cream to stiff peaks. Transfer to another bowl and chill. Wash and dry mixer bowl and the whisk.
• In the stand mixer bowl, combine egg whites, 1 3/4 cups sugar, the cream of tartar and salt. Set bowl over a pan of simmering water. Whisk by hand constantly until mixture reaches 165°, about 4 minutes. (Start checking temperature after 3 minutes.) Lift out bowl, dry the bottom and snap into mixer. Whisk on high speed to glossy, cool, stiff peaks, about 4 minutes. Add vanilla and beat 1 minute more to return to stiff peaks. Transfer half of this meringue to a separate bowl; set aside.
• Gently fold cooled chocolate and the rum, if using, into remaining egg white mixture. Fold in whipped cream. Spread mixture over cooled crust. Top with reserved meringue, swirling with the back of a spoon.
• Preheat broiler. Broil 4 to 5 inches from the heat 30 seconds to 1 minute. (Watch closely so it doesn't burn.) Chill at least 2 hours. To serve, grasp foil overhang and lift out onto a cutting board. Slice into squares.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

EASY S'MORES BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.

NO BAKE S'MORES BARS RECIPE

Steps:

• Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside.
• In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter.
• Stir occasionally, until completely melted.
• Remove from heat and mix in vanilla extract.
• Pour cereal in saucepan and mix until evenly coated.
• Gently fold in remaining marshmallows and chocolate chips.
• Press cereal mixture into prepared pan and let cool for 1 hour or until set.
• Cut into bars and serve.

S'MORE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

MARSHMALLOW SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
• Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
• Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
• When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!