Smores On A Stick Recipes

S'MORES ON A STICK

Steps:

• In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

S'MORES ON A STICK

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or flat side of meat mallet (or coarsely crush in food processor).
• In medium microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth. Pour into 2-cup measuring cup.
• Line cookie sheet with waxed paper. Thread 3 marshmallows on each pretzel rod. Dip in chocolate, coating marshmallows completely. Coat with crushed cereal. Place on waxed paper. Let stand until set, about 1 hour.

SIMPLE S'MORES ON A STICK

Steps:

• Thread each marshmallow on bamboo or metal skewer. Place crushed cereal in small bowl.
• In small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Dip each marshmallow in spread, then roll in cereal.

FROZEN SMORES ON A STICK

Steps:

• Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.;

S'MORES ON A STICK

Steps:

• Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks.
• Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving.
• Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water.
• Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes.
• Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours.
• Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each.

S'MORES ON A STICK

Steps:

• In microwave-safe bowl, microwave half of the sweetened condensed milk on high for 1 1/2 minutes. Stir in 1 cup chips until smooth; stir in marshmallows.
• Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves. Top with remaining graham cracker halves; place on waxed paper.
• In another microwave-safe bowl, microwave remaining condensed milk on high for 1 1/2 minutes; stir in remaining 1/2 cup chips stirring until smooth.
• Drizzle mixture over cookies and sprinkle with desired toppings. (i.e. - candy, nuts, etc.).
• Let stand 2 hours; insert a wooden craft stick into center of each cookie.

S'MORES ON A STICK

Steps:

• For 1 1/2 minutes, microwave on high 7 oz (1/2 can) of sweetened condensed milk in a microwave-safe bowl.
• Stir in 1 C chocolate chips until smooth and then stir in marshmallows.
• Spread chocolate-marshmallow mix evenly onto 11 graham cracker halves (approximately 1 heaping teaspoon).
• Top with remaining graham cracker halves and place on waxed paper.
• Microwave remaining sweetened condensed milk on high for approximately 1 1/2 minutes.
• Stir in remaining 1/2 C chocolate chips and stir until smooth.
• Drizzle chocolate over cookies and sprinkle with desired toppings (suggestions: chopped peanuts, M&M's, sprinkles/jimmies, crushed candy canes).
• Let stand for 2 hours or put into refrigerator for 30-45 minutes to set.
• Insert a craft or lollipop stick into the center of each.