Smores Sundae With A Twist In Crepe Cups Recipes

INDOOR S'MORE SUNDAE

Steps:

• For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
• For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

S'MORES SUNDAES

Steps:

• Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

S'MORES CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
• Bake at 350˚F (175˚C) for 10 minutes.
• Remove from heat and cool.
• Serve with chocolate syrup and crumbled graham crackers.
• Enjoy!

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

S'MORES SUNDAES

Steps:

• Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Mix flour, brown sugar, baking powder and salt in medium bowl. Whisk butter, egg and vanilla in large bowl to blend. Add flour mixture. Stir to blend. Mix in nuts. Press dough over bottom of prepared pan. Bake blondie until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.
• Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is smooth. (Can be made 1 day ahead. Store blondie airtight at room temperature. Cover and refrigerate chocolate sauce. Rewarm sauce over medium-low heat before using.)
• Cut blondie into 16 squares. Place 2 squares in each of 8 large sundae dishes. Thread marshmallows onto 4 skewers; hold over gas flame or under broiler until soft and golden. Place 2 scoops ice cream atop blondies in each dish. Spoon sauce over. Top with 2 marshmallows.

"S'MORE, PLEASE" SUNDAE

Steps:

• Heat broiler. Break graham crackers into squares, and place on a rimmed baking sheet. Layer chocolate over a third of the graham-cracker squares; cover the remaining graham-cracker squares with marshmallows. Place under the broiler, and toast until chocolate is just melted and marshmallows are lightly browned, 30 seconds to 1 minute.
• Remove from oven, and while still warm, transfer a marshmallow-covered cracker to each serving dish. Add a scoop of chocolate ice cream. Top chocolate ice cream with a chocolate-covered cracker, and add a scoop of vanilla ice cream. Top vanilla ice cream with another marshmallow-covered cracker, and drizzle with hot fudge sauce. Serve immediately.

S'MORES SUNDAES

Steps:

• Divide ice cream, marshmallow cream, and warmed hot-fudge sauce between two serving glasses.
• Crumble 1 graham cracker on top of each sundae; serve immediately.

BANANA S'MORES SUNDAE

Steps:

• Use a knife to slice and carve out a top of bananas in lengthwise.
• Sprinkle turbinado sugar on the bananas and torched them with a blowtorch.
• ( Or you can run them under the broiler).
• Lay out mini marshmallows and torched them again.
• Lay out crushed graham cracker and pour chocolate syrup.
• **make room to middle of banana for ice cream.
• Slice banana and sprinkle sugar and torch to brûlée consistency.
• Sprinkle finely crushed graham cracker on the middle of bananas.
• Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup.
• Put sliced brûlée banana on top of ice cream for garnish.

S'MORE SUNDAES

Steps:

• Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
• Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)
• Place ice cream in large bowl. Mix in 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
• Place 3 scoops of ice cream in each of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.

S'MORES SUNDAE WITH A TWIST IN CREPE CUPS

Steps:

• Spread a bit of melted butter onto one side of the crepes then sprinkle some splenda onto each crepe on the buttered side.
• Put prepared 6 inch crepes into 1/2-cup greased muffin tins or ramekins sugar side up.
• Pace a ball of foil in the center of each cup to keep the crepes open.
• Bake crepe cups in a preheated oven 400°F for 4 minutes, remove the foil, then continue to bake the cups for 6 to 7 minutes more, or until they are crisp.
• Remove crepes from oven and let cool.
• While crepes are cooling microwave the Sugar-free chocolate flavored syrup and peanut butter on a low setting for 1 minute stirring every 20 seconds until it is melted and combined.
• Scoop the ice cream into each crepe cup, filling as full as you would like taking care not to break the crepe cups.
• Sprinkle some graham crackers on top of the ice cream, then drizzle with the chocolate peanut butter sauce, then top with mini marshmallows, and finally top with whipped cream and serve.