S'more Smoothies for 2

Summer days, hot weather, and S'more smoothies!

Ingredients:
1/4 c. marshmallow fluff
2 Tbs. chocolate syrup
1/2 c. graham cracker crumbs
8 oz. milk
1 container vanilla yogurt
2 c. ice cubes

Line the rim of two glasses with some of the marshmallow fluff. Roll them in the graham cracker crusts. Add all of the remaining ingredients (including remaining fluff and graham crumbs) to a blender. Blend for about 2 minutes until the ingredients are broken down. Pour into the prepared glasses.

Sugar Cookie Shmallow S'Mores

I'm not even sure why I am making an actual recipe blog post for this, other than the fact that it is gooey and tastes amazing! It literally involves three ingredients to make a deliciously sweet S'More.

Ingredients:

Honey Graham Crackers
Hershey's Chocolate Bars
Sugar Cookie Marshmallows, Jet Puffed

Break a graham cracker board in half on the dotted line and place both halves on a microwavable plate. Top with 1/4 of a Hershey's bar and two of the sugar cookie marshmallows. Microwave on high for 15 seconds, paying close attention so that the marshmallows are fully melted on the inside but do not fall off of the chocolate bars and create a mess. Place the top half of graham cracker on top and slightly press down. They are that easy.

Milk Chocolate S'Mores Bars

Ingredients:

1 stick margarine, room temperature
1/2 c. brown sugar
1 egg
1 1/4 c. flour
3/4 c. graham cracker crumbs
1/2 tsp. baking powder
1 1/4 c. milk chocolate chips
1 c. mini marshmallows (give or take)

Preheat the oven to 350 degrees. Spray a 8x8 pan with non stick cooking spray and set aside. In an electric mixer, combine the margarine, brown sugar and egg together until it reaches a smooth consistency. Add int he flour, graham crackers crumbs and baking powder. When the ingredients are mixed well, add in the milk chocolate chips on low speed. Place about 1/4 cup of the dough in your hand and press down until flat. Place a heaping tablespoon of the mini marshmallows inside and fold the dough over so that the marshmallows are inside a dough ball.

Place all of them in the pan next to each other. Smooth the lines in-between out  by pressing the dough together. Bake in the oven for about 20-23 minutes. Let cool fully on a wire rack before cutting into bars.

Semi-Sweet S'Mores Bars

S'Mores S'Mores and more S'Mores......I did warn you this would be coming! My favorite dessert combination  in the summer is S'Mores and here's a non-messy way to eat them! Everything shoved into a cookie bar!

Ingredients:

1 stick margarine, softened
3/4 c. brown sugar
1 egg
1 c. flour
1 c. graham cracker crumbs
1/2 tsp. baking powder
1 c. semi-sweet chocolate chips
2 c. mini marshmallows

Preheat the oven to 350 degrees. Spray a 9x9 pan with non stick cooking spray. Set aside. Using an electric mixer, beat the margarine and brown sugar together. Add in the egg. Slowly add the dry ingredients and mix until everything is well combined. Spread 2/3 of the dough on the bottom of the pan for the crust. Sprinkle the crust with the chocolate chips, and top with the mini marshmallows. Flatten some of the dough in your hands that is remaining, and place on top of the chocolate and marshmallows randomly (there will be spaces left open on top, that is fine!). bake for 25 minutes until the top is golden brown. Let cool before cutting into bars.

S'Mores Brownie Squares

Tis' the season! I love almost every dessert having to do with any of the S'Mores flavor profile. Marshmallow, chocolate, graham cracker.....it really is one of the best combinations ever! Be on the lookout this month for many recipes using these flavors....I just can't get enough!

Ingredients:

1 box Pillsbury Sugar Free Milk Chocolate Brownie Mix
3 Tbs. water
1/3 c. vegetable oil
1 egg
2 Tbs. margarine, melted
1 1/2 c. graham cracker crumbs
2 1/2 Hershey's Chocolate Bars
1 1/2 c. mini marshmallows

In a small bowl, combine the melted margarine and graham cracker crumbs together. Line 15 holes of a square cupcake pan with paper liners. Place approximately 1 tablespoon of the crumb mixture at the bottom of each liner. Whisk the brownie mix, water, oil and egg together in a medium size bowl. Divide evenly among the 15 cups. Sprinkle the tops with the remaining graham cracker crumbs. Bake in the oven for 15-17 minutes.

As soon as they come out of the oven, place two pieces of Hershey's bar on top. They will melt themselves to the brownies. Set the oven to broil. Add about a tablespoon of mini marshmallows to the tops of each brownie. Broil the tops of the marshmallows until they reach a golden brown color. Remove from the oven and let cool slightly before serving.

 

Chewy Red Velvet Patriotic Bars

Ingredients:
6 cups Rice Krispie Cereal
4 cups, plus 2 cups, mini marshmallows
4 Tbs. margarine (I used Smart Balance tub butter)
2 heaping Tbs. Red Velvet cake mix
1/2 container vanilla (red) frosting, melted
Patriotic sprinkles

Melt the butter and 4 cups of marshmallows on medium heat in a small saucepan. When most of the marshmallows are melted, add the cake mix and stir until well combined. Meanwhile, add the cereal and 2 cups of marshmallows to a large bowl. Spray a spatula with non stick cooking spray. Prepare a 13x9 pan with tinfoil, and spray with non stick cooking spray. Pour the melted liquid onto the cereal mixture and stir until everything is well coated. Spread out evenly in the pan and press down with the spatula. Drizzle with the melted frosting. Sprinkle with the patriotic sprinkles and refrigerate for at least 2 hours or overnight. Cut into bars.

S'mores Crumble Squares

Okay.....let the fun summer flavors begin! What is the number one dessert that you think about in the summer? You got it! S'mores! These bars are an easy (and non messy for everyone else) way to bring the S'mores to any gathering without needing the fire pit ;-)

Ingredients:

1 stick margarine, softened
2/3 c. Splenda (or granulated sugar)
1 egg
1 tsp. vanilla
1 1/3 c. flour
1 c. graham cracker crumbs
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. mini Hershey kisses, milk chocolate baking chips
2 c. mini marshmallows

Heat the oven to 350 degrees. Grease an 8x8 inch square baking pan with non stick cooking spray. In an electric mixer, combine the margarine and Splenda. Add the egg and vanilla and continue to mix. Slowly add the flour, graham cracker crumbs, baking powder and salt until the dough forms a crumbly mixture. Press half of the mixture into the bottom of the prepared pan and bake for 10 minutes. Layer the chocolate and marshmallows. Sprinkle the remaining batter on top and bake for another 10 minutes. Let sit on a wire rack until room temperature. Cut into squares.

Hot Chocolate Krispie Bars

Ingredients:

6 c. Krispie rice cereal
1/4 c. margarine (1/2 stick)
1 bag mini marshmallows (plus 1 c. to fold in)
6 Tbs. hot chocolate mix (or 3 single serve packets)

Line a 13x9 inch pan with wax paper and set aside. Measure out 6 cups of the rice cereal into a large bowl. In a medium saucepan, heat the butter on medium low heat. Add the marshmallows and stir frequently until almost fully melted. Stir in the hot chocolate mix. Pour the melted mix on top of the cereal, add 1 c. of mini marshmallows and stir with a spatula (I spray mine with non stick cooking spray). Pour the mix into the prepared pan and press down in an even layer.

Melt 1 bag of milk chocolate chips according to the package and pour on top of the krispies. I added a snowflake chocolate transfer sheet on top to add a pretty winter design. Refrigerate until the chocolate is set (and then peel the transfer sheet off if you add one).

S'mores Puppy Chow

Ingredients:

6 c. rice Chex cereal (or any other brand)
1 c. milk chocolate chips
1/2 c. creamy peanut butter
1 c. low fat brownie mix (from the box)
3 c. Golden Grahams cereal
3 c. mini marshmallows

Measure out the 6 cups of Chex and pour into a large bowl. Meanwhile, in a small saucepan, heat the milk chocolate chips and peanut butter on low heat (or if you have the "melt" feature on your stove), stirring frequently. Pour over the cereal and stir until the cereal is covered in the melted chocolate. In a large soup pot, plastic bag, or paper bag, dump in the chocolate coated cereal and the low fat brownie mix. Shake or stir until well mixed. Pour onto a cookie sheet lined with wax paper and let cool. Combine with the Golden Grahams and mini marshmallows in a large container. Also cute in mason jars :-)

Valentines Crispy Treats

Ingredients:

5 c. Rice Crispies
1 1/2 c. Cheerios
2 bags of "Crunchy Marshmallow (see picture below)
1/2 stick of margarine
4 c. mini marshmallows
Wilton cookie icing
Heart shaped sprinkles

In a small saucepan, melt the margarine and marshmallows together on medium-low heat, stirring frequently. Meanwhile in a large bowl, combine the cereal and crunchy marshmallows. Pour the hot marshmallow mixture on top and stir together. Immediately pour into a greased pan (or cupcake tins) and press down. (I usually put a sandwich bag on my hand and spray it with non stick cooking spray before I try and press anything down. It will become a messy situation if you don't!). Refrigerate for at least an hour to let set.

I removed them from the pans and drizzled icing on top and added heart shaped sprinkles for the Valentines Day season.

 

(Makes 24, 2 WW points per bar, 3 WW points if you make them in cupcake form.)

S'mores Truffles

 

 

Ingredients:

1 1/2 c. graham cracker crumbs (1 sleeve)

1/2 c. margarine, room temperature

1 tsp. vanilla

1 tsp. cinnamon

1/4 tsp. salt

1/2 c. powdered sugar

1 Tbs. milk

mini marshmallows

Milk chocolate candy coating

Add the graham crackers to a food processor and pulse until fine crumbs form. Add the butter, vanilla, cinnamon, salt and powdered sugar and combine well. If you need to add moisture to the batter, add the milk and pulse. Place in a glass dish and freeze for an hour- 2 hours. Line a baking sheet with parchment paper. Roll the truffle mixture into  1 1/2 inch balls. Flatten the ball out in your hand and place 1-2 marshmallows in the middle. Fold the dough back over the marshmallow and roll into a ball. Place on the parchment paper. Repeat for the rest of the batter. Freeze the truffle balls for a few hours, or overnight.

Melt the chocolate coating according to the package directions. Place one truffle on a fork and spoon the melted chocolate on top of the truffle. Place back on the baking sheet lined with parchment. Repeat for the remaining truffles. Place back in the freezer or refrigerate until the chocolate is set. Serve or freeze for up to a few weeks.

S'mores Bars

Ingredients:

1 sleeve graham crackers
1/2 pkg. marshmallows
2 Hershey's candy bars

Preheat the oven to 350 degrees. Line the bottom and sides of a loaf pan with graham cracker boards (you may have to break them to make them fit). Add a layer of chocolate on top. Top the chocolate with marshmallows. Bake in the oven for 5-7 minutes until the marshmallows start to melt. Remove from the oven and set to broil. Spread the marshmallow out in an even layer with a spatula. Place under the broiler for 1-2 minutes until the top of the marshmallow is golden brown. Let cool before trying to slice, and make sure you have a sharp knife (it might even help to spray with non stick cooking spray).

S'mores Brownie Cupcake

Ingredients:

1 box Pillsbury Sugar Free Milk Chocolate Brownie Mix
1/3 c. oil
3 Tbs. water
1 egg
12 marshmallows
3 boards graham crackers, crushed
1 bag sugar free Hershey's candy bars, individually wrapped, 12 unwrapped
         (or you can use 1 regular Hershey's bar)

Preheat the oven to 350 degrees. Prepare the brownie mix as directed on the box. Fill a 12-cup muffin tin with paper liners. Fill the liners half way full with the brownie batter. Place 1 marshmallow on top of each brownie cup and press down slightly. Sprinkle enough graham cracker crumbs to cover the top of the marshmallow. Bake in the oven for 15-17 minutes. Place the whole muffin tin on a wire rack. Add 1 piece of chocolate to the top of each muffin cup. Let cool fully in the muffin pan.

(Makes 12 servings, 4 WW points per serving.)

S'Mores Pudding Parfaits

Ingredients:

1 pkg. Jell-o Cook & Serve Sugar Free/ Fat Free Chocolate Pudding (prepared as directed)
1 c. crushed graham crackers
1/2 c. Marshmallows
Kitchen Torch

Fill 1/4 of the bottom of two clear serving cups with the crushed graham crackers. Add pudding on top of the crackers until the cups are half way full. Add another layer of crushed graham crackers, and finish with the chocolate pudding. Add the mini marshmallows on top, and using a kitchen torch, caramelize the tops of the marshmallows. Serve warm. It tastes just like a big S'More! All you have to do now is close your eyes and picture a bonfire! (Makes 2 servings, 5 WW points each.)

Cherry English Toffee Crispy Cakes

Ingredients:

4 c. marshmallows
4 c. Rice Crispy Cereal
4 Tbs. margarine
1/4 c. cherry baking chips
4 Tbs. Hills Bros Cappuccino Drink Mix, English Toffee

Melt the marshmallows and margarine in a large pot on low heat. When the marshmallows are fully melted, add the cappuccino mix and stir until the mix is dissolved. Pour in the baking chips and cereal and stir everything together. Spray a 12 cup muffin tin with non stick cooking spray. Divide the marshmallow mixture evenly among the cups. Using your hand or a spatula, press the mixture down to make sure the crispy cake is level with the muffin tin. Let cool in the refrigerator for 15-20 minutes. Remove the cakes from the pan and top with lite cool whip and sprinkles before serving. (Makes 12 servings, 4 WW points per serving.)

Chocolate Butterscotch Crispy Treats

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Ingredients:

2 c. Marshmallows 

4 Tbs. Margarine

4 c. Rice Crispy Cereal

3/4 c. oatmeal

1 1/4 c. butterscotch chips

1 pkg. sugar free fat free chocolate pudding mix

Line a 13x9 baking pan with parchment paper, and set aside. In a large saucepan on medium low heat, melt the marshmallow and margarine together. Continuously stir until until the margarine and marshmallow is melted and mixed together (if you stop stirring, you might risk burning the marshmallow to the bottom of the pan!). Add the crispy cereal, oatmeal, chips and chocolate pudding mix. Stir everything together until well incorporated. Pour into the prepared pan and press down (I like to spray a spatula with non stick cooking spray so that it doesn't stick while spreading). Refrigerate for at least a half an hour before cutting. (Makes 18 slices, 2 WW points per crispy treat.)