S'mores Cookie Bars

 

A graham cracker cookie crust sandwiched between a layer of warm melted chocolate, and a layer gooey melted marshmallow. These will make you feel like your eating s'mores at a campfire! Everytime these cookie bars are made, they are gone within a few hours!

Ingredients:

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 teaspoon baking powder

1/4 teaspoon salt

2 king-sized Hershey's chocolate bars

1 1/2 cups of marshmallow creme or fluff

Directions:

1. Preheat the oven to 350 degrees, and grease an 8-inch baking pan

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla. 

3. In a small bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Add to the butter and sugar mixture, and mix until thoroughly combined.

4. Divide the dough in half. Press half of the dough evenly onto the bottom of your prepared baking pan. Lay out the chocolate bars in even layers (breaking the chocolate if you have to). Spread the marshmallow creme on top of the chocolate. Then, roll the dough out between 2 sheets of parchment paper, until about the size of your pan (try not to go any bigger). Gently, remove the parchment paper and place the dough on top of the marshmallow creme. 

5. Bake for 30-35 minutes, or until light golden brown. Let cool slightly before enjoying (they taste better warm)!

*TIP: Heat the leftover room temperature cookie bars in the microwave for 30 seconds to make the chocolate and marshmallow warm and melted again! 

Enjoy! :)

Source: the-girl-who-ate-everything.com

S'mores Bar and Free Recipe Printable

S'mores are the perfect dessert! We eat them in the summer at a cookout, and during the winter with a bonfire! They are a year round dessert that is sure to please everyone! Try making a s'mores bar for you guests at your next outdoor cookout or bonfire! The key to a great s'mores bar is variation. We all know and love the traditional s'mores recipe, but try mixing it up by laying out tons of different options! Have a variety of different cookies, flavored marshmallows, candy bars and chocolates, and fun add-in's.

Cracker Variations:

 Traditional Graham Crackers

Chocolate Graham Crackers

Chocolate Covered Mint Cookies

Chocolate Striped Cookies 

Chocolate Variations:

Traditional Hershey's Bar

White Chocolate Bar

Peanut Butter Cup

Carmel Filled Chocolate Bars

Dark Chocolate Bar

Fun Add-In's:

 Flavored Marshmallows (Strawberry, Chocolate, Mint)

Marshmallow Creme or Fluff

Nutella

Peanut Butter

Fruit (Strawberries, Raspberries, Bananas)

Caramel Sauce

Butterscotch Sauce

Take this free printable, frame it, and put it out on your s'mores bar! Let all your guests know what the best s'mores combinations are. Click here to download the s'mores recipe printable.

Sources: martieknows.squarespace.com

bettycrocker.com 

S'mores Cookie Sandwiches

 S'mores are great anytime! They are great in the winter when its cold, and great in the summer by a bonfire! S'mores are also a camping must! This recipe combines a homemade marshmallow frosting with melted chocolate sandwiched between two homemade graham cracker cookies. Talk about delicious! 

Ingredients:

For the cookie:

1 1/2 cups all-purpose flour

1 cup graham flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup butter, softened

1 cup light-brown sugar, packed

1/4 granulated sugar

3 tablespoons honey

1 egg, plus 1 egg yolk

1 teaspoon vanilla extract

For the Filling:

4 egg whites

1 cup granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

9 oz. (1 1/2 cups) semi-sweet chocolate chips

2 teaspoons shortening 

Directions: 

1. Preheat oven to 350 degrees, line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk the flour, graham flour, baking soda, salt and cinnamon together, then set aside.

3. In a separate bowl with an electric mixer, whip the butter, brown sugar and granulated sugar on medium-high speed, until pale and fluffy. Blend in the honey. Add 1 egg and blend until combined. Add the egg yolk and vanilla and blend. 

4. While mixing on a low speed, slowly mix in the bowl of dry ingredients, mixing until thoroughly combined.

5. Scoop 1 tablespoons of dough and form into balls. Place the cookie dough balls onto the prepared baking sheets. Bake for 9-10 minutes, them remove from oven and allow to cool completely. 

6. In a saucepan, bring a few inches of water to a simmer. In a metal or glass mixing bowl, add the egg whites, sugar, and cream of tartar and whisk over the simmering water. Whisk constantly for about 3-4 minutes until sugar has dissolved, and the egg whites are warm to the touch. Take off of the heat, and with an electric mixer, beat the frosting until stiff peaks form, about 5-7 minutes. Add vanilla in at the last 10 seconds of mixing. 

7. the cookies have cooled, melt the chocolate and shortening in the microwave at 30-second intervals, stirring in between until smooth.

8. On half of the cookies pipe the marshmallow frosting, you can torch it with a kitchen torch if you have one. On the other half of the cookies, spread a spoonful of chocolate and let cool slightly. Once the chocolate has cooled some, sandwich one chocolate topped cookie, and one frosting topped cookie together. 

Enjoy! :)

Source: Cooking Classy

4th of July Snack Mix

 

The perfect snack mix for a sweet and salty 4th of July treat! Fill up individual bags or paper cups for a take home treat from you cookout party! 

Ingredients:

Mini pretzels

Popcorn (air-popped)

Cereal (Chex Mix, Cheerios, your choice)

Peanuts (or any nut of your choice)

M&M's (or other candy)

Festive sprinkles

Chocolate for melting (white, milk or dark)

Directions:

1. On a sheet pan, spread out the pretzels, popcorn, cereal, and peanuts. Do not over fill the pan, you will need room to move them around.

2. Melt the chocolate in the microwave in 30 second intervals, stirring in between, until the chocolate is fully melted and smooth.

3. Use a spoon to drizzle the chocolate over the sheet pan of snacks, you can lightly stir or toss the snacks to coat them even more with chocolate. While the chocolate is still warm add the M&M's and sprinkles. Stir lightly to combine

4. Spread the snack mix back out onto the sheet pan. If you want, you can drizzle with additional chocolate. Let the mixture cool completely, and then begin to break it apart.

5. Store in an air tight bag or container. The mixture will be fresh for 2-3 days

Enjoy :)

Source: glorioustreats.com

Patrotic Pretzels

These are so cute and festive! Ever since I made Chocolate Covered Pretzels for Christmas, I keep getting asked to make them again! But they are SO simple and easy to make! It's a great combination of sweet and salty! Plus, the add to the festive decor!

Ingredients:

Bag of Pretzel Rods

Chocolate for melting (white, milk, or dark)

Festive Sprinkles

Wax Paper

Directions:

1. Melt the chocoloate in the microwave according to package directions, while it melting, spread the sprinkles out onto a plate, and lay out a sheet of wax paper.

2. Dip the pretzel in the chocolate, waiting for the excess chocolate to drip off

3. Roll onto a plate of sprinkle, making sure to cover most of the chocolate

4. Lay on wax paper to dry and for the chocolate to harden

 

Enjoy :)

Source: bouffeebambini.blogspot.jp

Patriotic Ice Cream Sandwich Pops

 

Who doesn't LOVE Ice Cream Sandwiches? This is an easy way to dress up a family favorite and serve it at any BBQ or Cookout Party! Its even on a stick! Which means you can easily spend more time watching fireworks!

Ingredients:

Cake Pop Sticks

Box of Ice Cream Sandwhiches

Festive Sprinkles

Festive Cupcake Wrappers

Directions:

1. Cut the Ice Cream Sandwich in half (if desired)

2. Place on stick and add sprinkles to the edges, leave in freezer on wax paper until its time to serve.

3. Serve on a festive cupcake wrapper   

Enjoy! :)

Source: livinglocurto.com

Red, White and Blue Marshmallow Pops

These Marshmallow Pops will brighten up any 4th of July BBQ or Cookout Party! They are fun to eat, yet simple to make! Did I mention they taste amazing? Anything on stick is fun for a kid, so go ahead and give these a try at your next BBQ Party!

Ingredients: 

Bag of large Marshmallows

Cake Pop Sticks (decorative straws will work too)

Chocolate, for meltin

Lots of festive sprinkles

Directions: 

1. Melt the chocolate (it can milk, dark, white, or semi-sweet)

2. While the chocolate is melting place the marshmallows on the sticks, and pour the sprinkles out onto a plate or in a bowl.

3. Once the chocolate has melted, dip the marshmallow in, making sure to cover all sides. Hold it over the chocolate until it stops dripping. Then roll in the sprinkles, making sure to get an even coat.

4. You can lay the marshmallow pop on its side, on the top of the marshmallow, or you can have them stay upright by using a cardboard box with holes for the sticks, a piece of styrofoam, or by using a cake pop stand!

Enjoy! :)

Photo Source: melaniescrafts.blogspot.com

Brownie And Fruit Kebabs

 

The perfect dessert for a fun day! It has fruit, chocolate, and marshmallows! You can even drizzle it with more chocolate! And best of all.. its on a stick! The kids will love this. Its an easy dessert, that you don't need a plate and fork to eat, so you can spend more time watching the fireworks! 

Ingredients: 

9x13-inch pan of brownies (chilled and cut into 1 inch cubes)

1 pint of blueberries

1 pint of strawberries, hulled

Bag of Large Marshmallows

Hot Fudge Sauce for drizzling (optional)

Wooden Skewers

Directions: 

1. Alternate putting brownies, blueberries, strawberries, and marshmallows onto skewer

2. Drizzle with hot fudge sauce

Enjoy! :)

Source: melskitchencafe.com

Stars and Stripes Cookies

 

"Celebrate the freedom to express your creativity with this recipe for NESTLÉ TOLL HOUSE Stars and Stripes Cookies.An inspired display of American pride - these star-shaped cookies are decorated with red juicy strawberries and plump blueberries on velvety white cream cheese - all topped with a sprinkle of chocolate chip mini morsels.These star-spangled cookies are the perfect Independence Day treat."

-verybestbaking.com 

Ingredients:
1 pkg of Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough
1 pkg of Light Cream Cheese, at room temperature
1/3 cup of Sugar
24 fresh, medium Strawberries, sliced
3/4 cup of fresh Blueberries
2 tbsp of Nestle Toll House Semi-Sweet Chocolate Mini Morsels  

Directions:

1. Preheat oven to 350º

2. Roll cookie dough between two pieces of wax paper, until it is 1/4 inch thick

3. Cut the dough into star shapes and place on an ungreased baking sheet

4. Bake 10-12 minutes, or until light golden brown, use a knife to press the sides to keep the star shape. Let cool completely

5. Beat the cream cheese and sugar in a small mixing bowl until fluffy

6. Spread the cream cheese mixture on top of the cookies. Top each cookie with strawberries (facing outward to resemble a star), blueberries and chocolate mini morsels

Enjoy! :)

Source: verybestbaking.com

Snickers Cake

I made this Snickers Cake for Father's Day this year! It was unbelievably delicious! The cake is so moist and the nougat filling tastes just like a candy bar! It was so rich, that I opted out of the chocolate ganache, and just used a ice cream topping caramel sauce. I highly recommend this! The best chocolate cake recipe I have ever used!

"A cake reminiscent of a Snickers bar - chocolate cake with a peanut nougat filling, covered in a salted caramel buttercream and topped with a milk chocolate ganache and chopped peanuts." 

-The Brown Eyed Baker

Ingredients

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside. 

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin). 

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Enjoy :)

Source: The Brown Eyed Baker