S'mores Cookies

recipe adapted from Two Peas and Their Pod

INGREDIENTS
1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup Hershey's Milk Chocolate, chopped
1/2 cup mallow bits
Optional:
Hershey's Milk Chocolate Candy Bars
Mallow Bits
Extra graham cracker pieces

DIRECTIONS
Preheat the oven to 350 degrees F.

Line a half sheet pan with parchment paper, and set aside.

In a large bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sids, and then add the egg, and vanilla extract, and beat until smooth.

Carefully add half of the dry ingredients, and mix until a dough starts to form. Add the remaining dry ingredients and mix until just combined - there should be crumbs on the bottom.

Gently fold in the mallow bits, and chopped chocolate bars. Taking care to lift all of the dry crumbs from the bottom of the bowl.

Scoop dough with your favorite cookie scoop, and plate rounded ball on prepared baking sheet. Flatten top of dough with the palm of your hand. Repeat, placing cookies about 1 inch apart.

Top dough with a pips of Hershey's Milk Chocolate, and mallow bits.

Bake for 6-8 minutes, or until cookies are set. Remove from oven, and cool on baking sheet for at least 2 minutes before transferring to a cooling rack.

*I used a #40 Scoop, which is about 1.75 Tbsp of dough. Which gives the perfect S'mores ratio of chocolate:graham:mallow, with the addition of a pip of Hershey's Milk Chocolate.

S'mores Cookie

Ain't nobody got time to build a fire, put out a fire, clean up the sticky mess, AND wash your hair- all in the name of eating America's favorite campfire treat, the S'more. These cookies incorporate all the best things about S'mores without all the hassle of S'mores. Truly a gift. The dough is fairly dry, so the cookie ends up crunchy like a graham cracker, and when eaten lone tastes like a graham cracker. The mallow bits are dehydrated mallows - like the ones from hot chocolate packets. So on the inside they absorb some the moisture from the dough and get soft & chewy; but the ones on the outside get a tiny bit browned, and are similar in texture and color to roasted mallows, just on a much smaller scale. The chopped Hershey's Milk Chocolate Bars, and the pip get melty and gooey. Just like the mallows of your dreams, but with so much less mess. These are winners.

S'mores Bars

adapted from A Beautiful Bite

INGREDIENTS
3 cups flour
2 tsp baking soda
1 tsp salt
2 sticks butter, softened
2 cups brown sugar, packed
4 eggs
2 tsp vanilla extract
10oz graham crackers, broken into large pieces
1 10oz bag of marshmallows
8 Hershey bars, broken into small pieces

DIRECTIONS
Preheat oven to 350ºF. Prepare a 17x12 sheet pan.
Combine flour, baking soda and salt in a large mixing bowl. Set aside.
In a stand mixer, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time and mix over low-medium speed just until incorporated.
Add vanilla and mix over low-medium speed for another minute.
Add flour mixture slowly and mix just until incorporated.
By hand, fold in graham crackers, marshmallows and chocolate.
Press into prepared pan. Bake for 30 minutes or until golden brown and a toothpick inserted comes out clean.
Allow bars to cool before serving.

We had a ward campout, and it was really bugging me that we did not eat any s'mores during this campout. Then I realized that I didn't have a s'more ALL  summer. So, since I was in charge of this week's FHE activity, and I am a different kind of lazy, I decided to make these s'mores bars instead of putting on pants (and let's be honest, a bra) and going to the store to buy some edible but not homemade baked goods. I changed the recipe just a little bit, I used mini marshmallows, and I used a half sheet pan instead of a 9x13, because I wanted more of a bar, and less of a tall gooey mess. I also decreased the amount of baking soda from the original recipe, because I am not a fan of cleaning oven messes. I honestly think these turned out pretty dang good.

S'mores Pie

adapted from Pastry Affair

INGREDIENTS

Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
3 tablespoons granulated sugar

Chocolate Filling
3/4 cup heavy cream
3/4 cup milk
10 ounces, semi-sweet chocolate chopped or chips
Pinch of salt
2 eggs, whisked
1 bag of marshmallows

DIRECTIONS
Preheat oven to 325 degrees F (160 degrees C).

In a medium mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly coated. Press mixture into a 9 inch pie plate. Bake for 8-10 minutes, or until fragrant.

Keep oven running.

In a medium saucepan, whisk together cream and milk. Warm over medium-low heat. Add in chocolate and stir until chocolate has melted and is smooth. Slowly add whisked eggs and mix until smooth.

Pour chocolate filling into baked pie crust. Bake for 20-25 minutes, or until chocolate filling is set and does not move when pie is lightly shaken. Remove from oven.

Place marshmallows in concentric circles* over the baked pie. If using large marshmallows, cut the mallows in half using kitchen shears. *unless you're a Rachel.

Set oven to broil. Place pie under the broiler and lightly toast the marshmallows. This can take anywhere from 2-5 minutes, so watch those marshmallows closely!

Chill pie in the refrigerator to set for 2-3 hours.

To serve, spray a knife with non-stick cooking spray and cut the cold pie into slices. The pie is kind of a pain in the butt to cut while warm, and ends up a big, gooey, chocolate mess.

While the pie can be eaten cold, it is a total #foodgasm when slightly warmed. Heat the pie slices in a microwave for 7-10 seconds before serving for the best results.