Smores Cobbler Recipes

S'MORES COBBLER

Steps:

• Preheat oven to 350 degrees and lightly grease a 9x13-inch pan.
• In a large bowl, whisk pudding mix and milk until mixture thickens, about 3 minutes. Pour into prepared pan.
• Layer graham crackers on top of pudding. Scatter a little over half of the Hershey pieces on top of the graham crackers.
• Sprinkle the dry cake mix evenly over the chocolate and graham crackers.
• Scatter the butter slices over the cake mix.
• Bake for 22-25 minutes.
• Take a spoon or spatula and mix any dry cake mix in. You will break up the graham cracker pieces and that is ok.
• Layer the marshmallows on top and scatter the remaining chocolate between the marshmallows.
• Place under the broiler until the marshmallows are toasted and browned. Serve warm.

S'MORES IN THE OVEN

Steps:

• Preheat oven to 450°.
• In a shallow 2-quart baking dish, place the chocolate in an even layer. Sprinkle marshmallows evenly over the chocolate.
• Bake until the marshmallows are browned and chocolate is melted, about 4 to 5 minutes. Let stand for 5 minutes before serving. Serve with graham crackers.

S'MORES AT HOME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
• Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

S'MORES COOKIES

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

SMORES COBBLER RECIPE - (4.2/5)

Steps:

• Prepare chocolate pudding with milk on stove top as directed on package. Allow to cool in pot for 15 minutes. • Spread pudding evenly into the bottom of a 9 x 13 baking dish. Lay graham crackers evenly in pudding and sprinkle with 1/2 cup chocolate chips. • Sprinkle dry cake mix over pudding and dot with slices of butter. Bake at 350 degrees for 25 minutes. • Remove from oven and stir making sure any dry cake mix spots have be moistened. • Sprinkle evenly with marshmallows and remaining chocolate chips. Bake an additional 5 - 8 minutes or until marshmallows are puffy and brown. Allow cobbler to cool 15 minutes before serving.

S'MORE COBBLER

Steps:

• Combine milk and pudding mix and place into greased 13×9 baking dish
• Place graham crackers (broken in half) on top of pudding mixture with space in between each one
• Add 1/2 cup mini chocolate chips
• Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.
• Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.
• Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.

POT OF S'MORES

Steps:

• Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips., Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.