Smores Clusters Recipes

S'MORE CLUSTERS

Steps:

• In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50% power for 1 to 1-1/2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper-lined muffin cups (about 1/3 cup each). Refrigerate for 1 hour or until firm.

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.

S'MORE CLUSTERS

Steps:

• Cover 2 baking sheets with waxed paper.
• Microwave chocolate in large microwaveable bowl on HIGH 2 min. ; stir until completely melted. Add marshmallows and graham pieces; stir until evenly coated.
• Drop marshmallow mixture into 42 mounds on prepared baking sheets, using about 1 Tbsp. marshmallow mixture for each mound.
• Refrigerate 30 min. or until firm.

EASY S'MORE CLUSTERS - INDOOR S'MORES

Steps:

• Place candy pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.
• Stir in marshmallows and graham cracker pieces until well coated.
• Drop by spoonfuls into miniature paper muffin cups (1-3/4 inches in diameter). Cover; refrigerate until firm. About 2-1/2 dozen snacks.

SMORES CLUSTERS

Steps:

• In a large microwave safe bowl toss chocolate and oil. Microwave at 50% power 1-2 minutes stirring about halfway through.
• Stir in marshmallows and graham crackers.
• Spoon into paper lined muffin cups (1/3 cup each) and chill 1 hr or til firm.

SAMOA CLUSTERS

Steps:

• Line a baking sheet with aluminum foil and lightly spray with cooking spray.
• Reserve 2 of the cookies; coarsely chop the remaining cookies.
• Put the butter and caramels in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Fold in the chopped cookies and macadamia nut pieces. Drop tablespoon dollops of the caramel mixture onto the prepared baking sheet. Refrigerate until firm, about 1 hour.
• Meanwhile, finely chop the reserved cookies and macadamia nuts.
• Microwave the semisweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted and smooth, about 1 minute.
• Top the caramel clusters with the melted chocolate. Immediately sprinkle with crushed cookies, chopped macadamia nuts or toasted coconut. Chill until set, another 30 minutes.

S'MORES CLUSTERS

Steps:

• Place the chocolate chips in a large double boiler over medium-low heat, stirring gently until melted. Gently fold in the marshmallows and cereal until fully coated in the chocolate. Using a cookie scoop or large spoon, scoop the s'mores mixture onto a cookie pan lined with parchment paper. Sprinkle with graham cracker crumbs. Refrigerate to firm up, about 30 minutes.

S'MORES COOKIE CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars.
• Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form.
• Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered.
• Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes.
• Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature.

S'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.

S'MORES CLUSTERS

Steps:

• In a microwave safe bowl, melt together chocolate chips and vegetable oil in 30 second intervals, stirring in between each interval, until smooth.
• Stir in crushed graham crackers and mini marshmallows, completely coating them in chocolate.
• Drop by large spoonful onto a wax-lined baking sheet and allow to cool and set up, then serve.